Crab Stuffed Shrimp - Wine Dine With Jeff


  • 8 Colossal Jumbo Shrimp Butterflied open
  • 8 Oz of Lump crab meat
  • 1 Tablespoon of butter
  • 1 Tablespoon of minced garlic
  • 2 Tablespoons of Mayonnaise
  • 1 Teaspoon of Dijon mustard
  • 1 Teaspoon of Worcestershire sauce
  • 1 Tablespoon of Lemon juice
  • 1 Tablespoon of fresh parsley
  • 1/3 cup of plain bread crumbs or panko
  • 1/2 Teaspoon of old bay seasoning
  • 1/2 Teaspoon of Salt and 1/4 Teaspoon ofCracked Pepper
  • 4 Tablespoons of Mayonnaise
  • 4 Tablespoons of Parmesan cheese


  • 1. I love to entertain with these crab stuffed shrimp because they are always a hit at any party or simple enough to make for a weekday dinner. The smell of the garlic and crab baking in the oven is just addictive. These can be prepared hours in advance to any celebration or just work and popped into the oven and baked for 15 minutes. This make the most elegant party appetizer or just a fabulous dinner for 2 at home. The crab and shrimp are the main attractions, there is only a little filler just enough to add abundant flavor to the seafood. You must start with fresh Colossal jumbo shrimp. I used the 16 to 18 count per pound
  • 2. Start with removing the shells and the swimmerets from all 8 shrimp. Leave the small shell that is attached to the tail for presentation purposes. Lay the shrimp down on it's stomach and with a small sharp pairing knife cut along the center of the back of the shrimp. Remove the Vein that runs down the center of the back. Make sure not to cut all the way through the shrimp. Cut 3/4 of the way through the shrimp.
  • 3. Then flip the shrimp over to the back that you just cut open. Spread the shrimp and with your thumb slightly press down at the head of the shrimp where the crab meat will be sitting. Then pull the tail up towards the head of the shrimp pictured below. This creates a nice bed for the crab meat to rest on.
  • 4. In a bowl enough to hold all the crab meat add 2 Tablespoons of mayo, Dijon, lemon juice, parsley, old bay, Worcestershire sauce, salt and pepper. Wisk all the ingredients until they are well incorporated together.
  • 5. Make sure to drain the lump crab meat because we don't want a watery filling and need more bread crumbs. I like to use lump crab meat. Yes lump is more expensive, claw meat is great also and it is less expensive if you are on a budget. You want to fold in the crab meat to the sauce making sure not to break apart the crab clumps. Slowly incorporate the plain bread crumbs or panko folding in also. You want a consistency of a meatball enough to stick together but at the same time you don't want to add more fillers. A trick to use less breadcrumbs is place plastic wrap over the bowl and place it in the fridge for 30 minutes and it will firm up.
  • 6. Spread the softened pad of butter on the bottom of the baking pan. Sprinkle the minced garlic evenly over the butter. Place the shrimp directly on top of the butter and garlic. Lightly salt the shrimp. Form a crab cake ball and place it directly on top of the shrimp pictured below. There will be exactly enough crab for each of the jumbo shrimp.
  • 7. For the crab cake topping add 4 tablespoons of Mayo and 4 Tablespoons of Parmesan cheese to a small bowl and mix together. No salt or pepper needed enough sodium in the cheese and mayo. This creates this delicious cheesy topping that elevates the flavors of the crab and shrimp. It also helps the crab and shrimp from drying out when baking in the oven. With a knife spread a small layer of topping on each crab cake ball and sprinkle with paprika.
  • 8. Place shrimp and crab in a 400 degree oven for 14 to 16 minutes depending on the size of the shrimp you purchased. I make these for dinner as a main coarse and for appetizers they are perfect for both. For dinner you can pair with rice pilaf and your favorite vegetable. These are always a hit at my dinner parties I hope they make you famous also.

Recipe Video:

Crab Stuffed Shrimp

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