Imagine golden-brown shrimp stuffed with a creamy blend of crabmeat, herbs, and just the right touch of spice—baked to perfection and ready in under 40 minutes. That’s not just dinner—it’s elegant entertaining made easy . Whether you're hosting a dinner party or craving something special on a weeknight, this stuffed shrimp with crabmeat recipe is your go-to showstopper.

I first fell in love with this dish while traveling through New Orleans. I wandered into a little neighborhood bistro and ordered it without hesitation. One bite later, I knew I had to recreate it at home—and give it my own twist. Now, I’m sharing two irresistible versions that will suit any occasion: one classic baked version and one grilled option that brings a whole new layer of flavor.

What makes this recipe so special? It’s simple to make, uses affordable ingredients (yes, even with crab!), and delivers gourmet results every time. Plus, if you loved our Cajun Butter Baked Scallops , you’re going to adore this dish.

Ready to wow your taste buds (and your guests)? Let’s dive in!

What Is Stuffed Shrimp with Crabmeat?

Let’s be honest—the name says it all. Stuffed shrimp with crabmeat is exactly what it sounds like: plump shrimp butterflied and filled with a savory crab mixture before being baked or grilled to golden perfection.

Now, where did this mouthwatering creation come from? While its exact origin is a bit of a culinary mystery, variations of stuffed seafood have been around for centuries—from Creole kitchens to coastal Italian trattorias. Some say it was born out of necessity, others argue it was pure genius. Either way, we’re just glad it exists.

Ever tried to impress someone with dinner but didn’t want to spend hours in the kitchen? This is your answer. After all, as they say, “the way to someone’s heart might just be through their appetite.”

So, are you ready to learn what makes this dish so irresistibly good?

Why You’ll Love This Stuffed Shrimp with Crabmeat

There’s a reason this dish stands out from the crowd—and it starts with that rich, buttery crab stuffing. Imagine biting into tender shrimp only to hit a luxurious layer of seasoned crabmeat, garlic, and fresh herbs. It's a flavor explosion that feels indulgent but comes together in a snap.

This isn’t just a fancy appetizer; it’s also incredibly budget-friendly. By using a mix of lump crabmeat and imitation crab (or just the latter), you can keep costs down without sacrificing taste. Compared to restaurant versions—which can easily run $25–$35 per serving—you’ll save big by making it at home.

And don’t forget the texture: crispy edges from baking or smoky char from the grill, paired with juicy shrimp and velvety stuffing. If you enjoyed our Lemon Garlic Butter Shrimp Skillet , this dish will feel like a close cousin with a much more elegant flair.

Trust us—you won’t want to wait for a special occasion to whip this up again and again.

How to Make Stuffed Shrimp with Crabmeat

Quick Overview

This stuffed shrimp with crabmeat recipe is an absolute breeze to prepare. With just a few pantry staples and about 30 minutes, you’ll have a dish that looks like it came straight from a fine-dining kitchen. Choose between our classic baked method or the smoky grilled version—both deliver incredible flavor without complicated techniques.

Perfect for date nights, dinner parties, or even meal prep, this dish is beginner-friendly and packed with gourmet appeal.

Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes

Key Ingredients for Stuffed Shrimp with Crabmeat

Here’s everything you’ll need to create this seafood masterpiece:

For the Shrimp:

• 16–20 large shrimp (peeled, deveined, butterflied)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Crab Stuffing:

• ½ cup lump crabmeat (or imitation crab)
• ¼ cup breadcrumbs
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard (optional)
• 1 clove garlic, minced
• 1 tbsp finely chopped parsley
• ½ tsp Old Bay seasoning
• Zest of ½ lemon
• Pinch of cayenne (for a kick)

Optional Garnish: Lemon wedges, chopped chives, or a drizzle of remoulade sauce

Step-by-Step Instructions

Classic Baked Version

1. Preheat oven to 375°F (190°C).
2. Prepare shrimp : Butterfly each shrimp by slicing almost through the center horizontally.
3. Make the stuffing : In a bowl, combine crabmeat, breadcrumbs, mayonnaise, Dijon mustard, garlic, parsley, Old Bay, lemon zest, and cayenne. Mix gently until combined.
4. Stuff the shrimp : Place a generous dollop of the crab mixture onto each shrimp and press lightly so it sticks.
5. Bake : Put the stuffed shrimp on a baking sheet lined with parchment. Season with salt and pepper, then drizzle with olive oil.
6. Finish : Bake for 15 to 20 minutes, or until it is golden and bubbly.

Grilled Version

1. Preheat grill to medium-high heat (about 375°F).
2. Follow steps 2–4 above to prep shrimp and stuffing.
3. Grill : Place shrimp on the grill, stuffing side up. Cook for 3–4 minutes per side or until shrimp are pink and stuffing is slightly charred.
4. Serve : Remove from grill and serve immediately with lemon wedges.

What to Serve With Stuffed Shrimp with Crabmeat

To round out your meal, pair these stuffed shrimp with sides that balance flavors and textures beautifully.

1. Creamy Mashed Sweet Potatoes

The comforting contrast of the seafood's briny flavor and the natural sweetness of mashed sweet potatoes enhances the dish.

2. Arugula Lemon Salad

Bright, peppery arugula dressed with lemon vinaigrette balances the richness of the crab stuffing—think light meets luxurious.

3. Garlic Bread or Crusty Baguette

Perfect for soaking up every last bit of deliciousness on your plate.

For drinks, try a crisp white wine like Sauvignon Blanc or a refreshing cucumber mint water. And if you're feeling adventurous, top it off with our Coconut Lime Sorbet for dessert.

Top Tips for Perfecting Stuffed Shrimp with Crabmeat

Want restaurant-worthy results every time? Here are some expert tips to help you nail this dish like a pro:

• Use fresh herbs : Fresh parsley and lemon zest elevate the flavor dramatically compared to dried.
• Don’t overmix the stuffing : Overworking the crab mixture can lead to a dense texture. Gently fold ingredients together.
• Butterfly properly : Cut almost all the way through the shrimp lengthwise so it opens flat—this ensures even cooking and maximum stuffing.
• Choose quality crab : If using real crab, opt for lump crabmeat for the best texture and flavor.
• Skip the mayo for lighter version : Substitute Greek yogurt or sour cream for a healthier twist without losing moisture.
• Batch prep ahead : You can stuff the shrimp up to a day in advance and refrigerate them until ready to cook.

Avoid common mistakes like overcrowding the baking sheet or grilling too long—shrimp cook fast and can become rubbery if overdone.

Storing and Reheating Tips

Leftovers? Lucky you! Here’s how to store and reheat your stuffed shrimp with crabmeat while keeping the flavor intact.

Storage:

• Fridge : Store leftovers in an airtight container for up to 2 days.
• Freezer : Freeze unbaked stuffed shrimp (before cooking) for up to 1 month. Wrap tightly in plastic wrap and foil.

Reheating:

• Oven : Preheat to 300°F (150°C). Bake for 8–10 minutes or until warmed through.
• Microwave : Use short bursts (30 seconds at a time) to avoid drying out the shrimp.
• Skillet : Gently warm in a nonstick pan over low heat with a splash of water or butter.

While best served fresh, these reheated beauties still pack a punch. And yes—you can definitely make a double batch and freeze half for later!

Final Thoughts

Whether you’re looking to impress guests or simply treat yourself to something special, this stuffed shrimp with crabmeat recipe hits all the right notes: flavor, elegance, and ease.

With two versatile methods to choose from—classic baked or smoky grilled—you’ll never run out of ways to enjoy this dish. Pair it with your favorite sides, and you’ve got a meal that feels like a night out—without ever leaving your kitchen.

If you loved this recipe, don’t forget to check out our Cajun Butter Baked Scallops or Lemon Garlic Butter Shrimp Skillet for more seafood inspiration. And remember, the key to great cooking is confidence—and a dash of creativity.

Happy cooking, and bon appétit!