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Crab Stuffed Shrimp Recipe

Crab Stuffed Shrimp Recipe is delicious, decadent, and impressive. Large shrimp are butterflied and filled with cream cheese, chive, and crab filling, then baked. Low-carb and ready in just 15 minutes!

Why I love this recipe

For the seafood lover, this dish makes a great shrimp appetizer for a small dinner party. It also works great as a lunch, dinner, or romantic date night meal for two.

Crab Stuffed Shrimp on a tray.
Crab Stuffed Shrimp Recipe for Two

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

jumbo shrimp (size 16 – 20 per bag)

Salt and freshly ground black pepper (to taste)

jarred minced garlic

cream cheese

Panko breadcrumbs

chives

can premium white crab meat

Optional – Fresh lemon juice or lemon wedges for garnish

Substitutions

You can use fresh lump crabmeat instead of canned.

Equipment used for this recipe

How to make Shrimp stuffed with Crab

Step 1 – Preheat oven to 450 degrees F.

Step 2 – Spray a baking sheet with non-stick cooking spray.

Step 3 – Peel the shrimp leaving the tail on.

Step 4 – Butterfly shrimp by inserting a paring knife about three-quarters of the way into the back of the shrimp near the head and cutting nearly all the way down the center of the shrimp’s back to the tail. Remove the vein with the tip of your knife.

10 butterflied shrimp on a cutting board

Step 5 – Using your hands, open the flesh of the shrimp until it lies flat.

Step 6 – Place shrimp on the prepared baking dish cut side down, and gently press the flat end to make them slightly flatter. Sprinkle shrimp with salt and pepper to taste.

Step 7 – Soften cream cheese in the microwave for about 30 seconds.

Step 8 – If crab meat is in chunks, chop until it is minced.

Step 9 – In a bowl, whisk together minced garlic, cream cheese, Panko bread crumbs, chives, and crab meat.

crab and cream cheese mixture whisked in a bowl

Step 10 – Use a melon baller to spoon the crab meat filling equally on top of each shrimp. Curl shrimp tails over top of the crab stuffing.

10 shrimp on a baking sheet stuffed with crab mixture

Step 11 – Bake for 5 – 8 minutes.

Step 12 – Remove pan from oven and sprinkle with fresh lemon juice, if desired. Serve immediately.

crab stuffed shrimp on a platter

Pro Tips

Store leftovers in an airtight container for 2 – 3 days in the fridge.

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crab stuffed shrimp on a platter

Crab Stuffed Shrimp Recipe

Crab Stuffed Shrimp Recipe is delicious, decadent, and impressive. Large shrimp are butterflied and filled with cream cheese, chive, and crab filling, then baked. Low-carb and ready in just 15 minutes!
4.42 from 58 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Seafood
Cuisine American
Servings 10 to 12 Shrimp
Calories 55 kcal

Ingredients

  • 10 – 12 jumbo shrimp (size 16 – 20 per bag)
  • Salt and freshly ground black pepper (to taste)
  • 1 teaspoon jarred minced garlic
  • 2 ounces of cream cheese
  • ¼ cup Panko bread crumbs
  • 2 teaspoons chives
  • 6 oz can premium white crab meat, drained (or fresh lump crab meat)
  • Optional – Fresh lemon juice or lemon wedges for garnish

Instructions
 

  • Preheat oven to 450 degrees F.
  • Spray a baking sheet with non-stick cooking spray.
  • Peel the shrimp leaving the tail on.
  • Butterfly shrimp by inserting a paring knife about three-quarters of the way into the back of the shrimp near the head and cutting nearly all the way down the center of the shrimp's back to the tail. Remove the vein with the tip of your knife.
  • Using your hands, open the flesh of the shrimp until it lies flat.
  • Place shrimp on the prepared baking dish cut side down, and gently press the flat end to make them slightly flatter. Sprinkle shrimp with salt and pepper to taste.
  • Soften cream cheese in the microwave for about 30 seconds.
  • If crab meat is in chunks, chop until it is minced.
  • In a bowl, whisk together minced garlic, cream cheese, Panko bread crumbs, chives, and crab meat.
  • Use a melon baller to spoon the crab mixture equally into butterflied shrimp. Curl shrimp tails over top of the crab stuffing.
  • Bake for 5 – 8 minutes.
  • Remove pan from oven and sprinkle with fresh lemon juice, if desired. Serve immediately.

Notes

  • Store leftovers in an airtight container for 2 – 3 days in the fridge.

Nutrition

Serving: 1Calories: 55kcalCarbohydrates: 2gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 47mgSodium: 238mgPotassium: 80mgFiber: 0.1gSugar: 0.3gVitamin A: 121IUVitamin C: 1mgCalcium: 36mgIron: 0.2mg
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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

4.42 from 58 votes (58 ratings without comment)
Recipe Rating




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