There’s something magical about the combination of tender shrimp and sweet crabmeat that instantly elevates any meal. My baked Stuffed Shrimp with Crabmeat brings that restaurant vibe right to your kitchen table, making it the perfect appetizer for holidays or special gatherings. This dish not only impresses with its gourmet appearance, but it’s also incredibly easy to prepare, which means more time enjoying the company of your loved ones and less time slaving away in the kitchen. The richness of the crab mixed with fresh herbs and a buttery, golden finish creates a flavor experience that’s truly irresistible. Curious to discover how something so elegant can be whipped up in a snap? Let’s dive in!
Why are stuffed shrimp irresistible?
Succulent Flavor: The juicy shrimp paired with sweet crabmeat creates a symphony of deliciousness that delights the palate.
Effortless Elegance: This dish looks gourmet but is simple to prepare, making it perfect for gatherings.
Versatile Option: You can easily customize the filling with your favorite herbs, allowing creativity in the kitchen.
Crowd-Pleasing Appetizer: Impress guests with this elegant dish that’s sure to be the highlight of any celebration!
Make-Ahead Convenience: Prepare the crab mixture in advance, saving time for more cherished moments with family and friends. For more scrumptious seafood, check out my Seafood Stuffed Shells or try the delightful Pumpkin Pie Stuffed for dessert!
Stuffed Shrimp w/ Crabmeat Ingredients
Unlock the secrets to this delectable dish with these essential ingredients!
For the Shrimp
- Jumbo Shrimp – The star of this recipe; for the perfect texture, ensure they are properly butterflied.
- Butter – Essential for a rich finish; don’t skip for optimal moisture and flavor.
For the Crab Filling
- Lump Crab Meat – Offers a sweet and delicate flavor; fresh always wins, but claw meat works too!
- Stovetop Herb Stuffing – Acts as a binder with added flavor depth; feel free to swap with panko for a lighter crunch.
- Mayonnaise – Adds creaminess to the mix; substituting with sour cream or softened cream cheese is a great option!
- Dijon Mustard – Brings a tangy zest; yellow mustard can be a fine alternative.
- Paprika and Creole Seasoning – Enhance the taste with spices; adjust to suit your spice preferences.
- Fresh Herbs (like cilantro) – Infuses freshness and brightness; parsley is a good substitute if needed.
For Baking and Serving
- Lemon Juice – A splash adds vibrancy to the filling; consider lemon wedges for serving.
- Paprika (for sprinkling) – Gives a beautiful color to the final dish; sprinkle generously for a vibrant presentation.
With these ingredients, your journey to making irresistible Stuffed Shrimp with Crabmeat is just beginning!
Step‑by‑Step Instructions for Stuffed Shrimp w/ Crabmeat
Step 1: Prepare the Crab Filling
In a mixing bowl, combine lump crab meat, fresh lemon juice, chopped cilantro, mayonnaise, Dijon mustard, paprika, Old Bay seasoning, Creole seasoning, pepper, salt, and the stovetop herb stuffing. Gently fold the ingredients until evenly mixed. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, allowing the flavors to meld while you prepare the shrimp.
Step 2: Prepare the Shrimp
Carefully peel the jumbo shrimp, leaving the tails intact for presentation. Rinse them gently under cold water and then pat them dry with paper towels. Using a sharp knife, butterfly each shrimp by slicing them down the back but not all the way through. This creates a pocket for the delicious crab filling. Set the butterflied shrimp aside on a clean plate.
Step 3: Stuff the Shrimp
Take the chilled crab mixture from the refrigerator and form it into small balls. Place a portion of this mixture into the pocket of each butterflied shrimp, pressing it in gently but securely. Use the tails to help keep the stuffing in place. Repeat this process until all shrimp are stuffed, ensuring a generous amount of crab filling in each.
Step 4: Bake the Stuffed Shrimp
Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup. Arrange the stuffed shrimp in a single layer on the prepared baking sheet. Brush each with melted butter and lightly sprinkle paprika over the top for added color. Bake in the preheated oven for 13-15 minutes, until the shrimp are pink and the stuffing is golden around the edges.
Step 5: Serve & Enjoy
Remove the stuffed shrimp from the oven and let them cool slightly before transferring to a serving platter. Garnish with fresh lemon wedges and additional herbs if desired, adding a touch of brightness. These Stuffed Shrimp w/ Crabmeat are now ready to impress your guests, making a delightful addition to your next celebration!
How to Store and Freeze Stuffed Shrimp w/ Crabmeat
Fridge: Store any leftover stuffed shrimp in an airtight container for up to 2 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the stuffed shrimp in a single layer on a baking sheet before transferring them to an airtight container or freezer bag. They can be kept for up to 1 month.
Reheating: To reheat, place the stuffed shrimp in a preheated oven at 325°F (165°C) for about 15 minutes, covered with foil to prevent drying out.
Make Ahead: You can prepare the crab filling ahead of time and store it in the fridge for up to 2 days. Just stuff and bake the shrimp fresh when you’re ready to enjoy!
Expert Tips for Stuffed Shrimp w/ Crabmeat
- Butterfly Carefully: Take your time when butterflying the shrimp to avoid cutting through; this ensures a perfect pocket for stuffing.
- Use Fresh Ingredients: Fresh lump crab meat enhances the flavor significantly. If using frozen, thaw it thoroughly before mixing.
- Don’t Overstuff: While it’s tempting, avoid overfilling the shrimp; too much crab mixture can lead to spilling during baking.
- Brushing Butter: Always brush the shrimp with melted butter before baking to keep them moist and add rich flavor.
- Check Doneness: Look for the shrimp to turn pink and for the stuffing to be golden around the edges; overcooking can dry them out.
- Storage Wisdom: Store any leftovers in an airtight container for up to 2 days; reheat gently in the oven for the best results.
Variations & Substitutions for Stuffed Shrimp w/ Crabmeat
Feel free to explore these delicious twists on the classic stuffed shrimp, bringing new flavor adventures to your dinner table!
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Budget-Friendly Claw Meat: Substitute lump crab meat with claw meat; it’s a cost-effective option without sacrificing flavor.
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Herb Twist: Experiment with fresh dill or tarragon instead of the usual cilantro. This adds a unique aromatic touch to the filling!
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Vegetable Boost: Incorporate diced bell peppers or onions for extra texture and flavor. They’ll add a delightful crunch and a burst of color!
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Keto-Friendly Panko: Swap stovetop stuffing for almond flour or crushed pork rinds to keep it low-carb and just as scrumptious.
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Spice Things Up: For a kick, mix in diced jalapeños or a dash of cayenne pepper into the crab filling. This elevates the dish with a delightful heat!
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Creamy Alternative: Replace mayonnaise with Greek yogurt for a lighter, tangy flavor while maintaining creaminess in the filling.
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Zesty Citrus: A hint of freshly grated lemon or lime zest in the filling adds an extra layer of brightness, balancing the richness perfectly!
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Baking Alternative: Try air frying the stuffed shrimp for a crispier texture. Cook them at 375°F for about 8 minutes for a lighter option.
With these variations, let your creativity shine while preparing this exquisite dish. For more fun seafood recipes, check out my Tomato Spinach Shrimp or whip up some Seafood Stuffed Shells for a delightful meal!
What to Serve with Decadent Stuffed Shrimp with Crabmeat
Delight your guests and elevate your dining experience by pairing these luxurious stuffed shrimp with complementary sides and flavors.
- Garlic Butter Rice: The rich, buttery rice absorbs the flavors beautifully, creating a comforting base for the savory shrimp.
- Roasted Asparagus: The crisp-tender spears add a fresh crunch, balancing the richness of the crab-stuffed shrimp. A squeeze of lemon over the top enhances both dishes.
- Creamy Coleslaw: This cool, tangy side brings a delightful contrast to the warm, savory shrimp, adding texture and brightness to your plate.
- Lemon Herb Quinoa: A light and fluffy option, quinoa is a fantastic source of protein that pairs well with the shrimp’s rich flavors while keeping the meal balanced.
- Cucumber Salad: Refreshing and zesty, this salad brings a crunch that complements the shrimp. Use a tangy vinaigrette to tie the flavors together beautifully.
- Chardonnay: A chilled glass of this white wine enhances the seafood experience, offering a crisp acidity that cuts through the richness of your stuffed shrimp.
- Chocolate Mousse: End the meal on a sweet note with this decadent dessert. The light fluffiness will contrast delightfully with the savory flavors of the appetizer.
This collection of delightful sides ensures your Decadent Stuffed Shrimp with Crabmeat shines as the star of the evening!
Make Ahead Options
These Stuffed Shrimp with Crabmeat are perfect for busy cooks looking to streamline their meal prep! You can prepare the crab filling up to 24 hours in advance—just combine the crab meat, herbs, and seasonings as instructed, then refrigerate in an airtight container. Additionally, you can stuff the shrimp and keep them assembled in the fridge for up to 3 days. To maintain quality, make sure to cover the baking dish with foil to keep the shrimp moist. When ready to serve, simply bake at 350°F (175°C) for 13-15 minutes until they’re cooked through. This will ensure your appetizer is just as delicious and elegant, saving you precious time for entertaining!
Stuffed Shrimp with Crabmeat Recipe FAQs
What size shrimp should I use for stuffed shrimp?
Absolutely go for jumbo shrimp! They’re perfect for holding the generous amounts of crab filling without compromising the presentation. If you can’t find them, medium or large shrimp can be substituted, just ensure you can create a solid pocket for the stuffing.
How do I store leftover stuffed shrimp?
You can store any leftovers in an airtight container in the fridge for up to 2 days. I recommend placing a piece of wax paper between layers if you’re stacking to prevent them from sticking together. Allow them to cool completely before sealing to maintain optimal freshness!
Can I freeze stuffed shrimp?
Yes, you can freeze stuffed shrimp for up to 1 month! First, arrange the stuffed shrimp in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. Remember to label with the date! When you’re ready to enjoy, simply thaw in the refrigerator overnight and bake as instructed.
What if my crab mixture is too dry?
If you find your crab mixture is a bit dry, don’t worry! Simply fold in a little more mayonnaise or a splash of lemon juice until it’s at a moist, spoonable consistency. Just make sure not to overwork the crab, as you want to keep that lovely texture intact.
Are stuffed shrimp safe for my allergies?
Definitely check the ingredient labels, especially for items like mayonnaise and seasonings, as they can contain allergens. I often suggest using gluten-free stuffing options if anyone in your crew has dietary restrictions. Just ensure all ingredients are tailored to meet your needs; these shrimp can be a hit for everyone!
How should I reheat stuffed shrimp once they’ve been stored or frozen?
To reheat, place your stuffed shrimp in a preheated oven at 325°F (165°C), covered with foil. This should take about 15 minutes, keeping the shrimp moist while warming them through. If they’re frozen, ensure they’re thawed first for even reheating. Enjoy!
Irresistible Stuffed Shrimp w/ Crabmeat for Your Next Celebration
Ingredients
Equipment
Method
- In a mixing bowl, combine lump crab meat, fresh lemon juice, chopped cilantro, mayonnaise, Dijon mustard, paprika, Old Bay seasoning, Creole seasoning, pepper, salt, and the stovetop herb stuffing. Gently fold until mixed and refrigerate for about 30 minutes.
- Peel the jumbo shrimp, leaving the tails intact. Rinse under cold water and pat dry. Butterfly each shrimp to create a pocket for the filling.
- Form the chilled crab mixture into small balls and fill each butterflied shrimp, pressing gently but securely.
- Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil. Arrange stuffed shrimp in a single layer, brush with melted butter, and sprinkle paprika. Bake for 13-15 minutes until pink and golden.
- Once baked, let the shrimp cool slightly before serving on a platter garnished with lemon wedges and herbs.
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