Baked Jumbo Shrimp Stuffed With Crab

Last summer, our youngest daughter Sofia came home from a friend’s beach house absolutely raving about stuffed shrimp she’d tried. She couldn’t stop talking about how the sweet crab filling complemented the tender shrimp perfectly. Mateo and I looked at each other with that knowing smile—we had to recreate it.

That weekend, we spent hours in the kitchen experimenting until we developed this Baked Jumbo Shrimp Stuffed With Crab recipe that’s now a family favorite. Every time I serve these beauties, I’m reminded of Sofia’s excitement and how food creates such lasting memories. This elegant dish looks incredibly fancy, yet it’s surprisingly simple to prepare, making it perfect for both special occasions and weeknight indulgences.

Why You’ll Love This Baked Jumbo Shrimp Stuffed With Crab

This Baked Jumbo Shrimp Stuffed With Crab recipe delivers restaurant-quality results right in your own kitchen. First, the combination of succulent shrimp and sweet lump crab meat creates an unforgettable flavor profile. Additionally, baking instead of frying keeps the dish lighter and healthier without sacrificing any taste.

Furthermore, this recipe impresses guests every single time. The presentation looks absolutely stunning on any dinner table. Meanwhile, the prep work takes less than 20 minutes, which works perfectly for busy families like ours. Mateo always says that simple ingredients prepared with care create the best dishes, and this Baked Jumbo Shrimp Stuffed With Crab proves him right.

Moreover, the recipe offers incredible versatility. You can adjust the seasoning to match your family’s preferences. The buttery, garlicky topping adds richness without overwhelming the delicate seafood flavors. Finally, cleanup is minimal since everything bakes on a single sheet pan.

Ingredients You’ll Need

Gathering quality ingredients makes all the difference for this Baked Jumbo Shrimp Stuffed With Crab. I always shop for the freshest seafood available at our local market. Here’s everything you’ll need:

Substitutions & Variations

This Baked Jumbo Shrimp Stuffed With Crab recipe adapts beautifully to different preferences. If lump crab meat isn’t available, you can use claw meat instead. However, I recommend avoiding imitation crab as it lacks the authentic sweetness.

For a lighter version, substitute Greek yogurt for the cream cheese. Similarly, you can replace mayonnaise with additional Greek yogurt. Our daughter Emma, who’s now 19 and watching her diet, loves this healthier variation.

Additionally, try these creative twists on the classic recipe. Add diced jalapeños for a spicy kick that Mateo absolutely loves. Alternatively, mix in some chopped sun-dried tomatoes for a Mediterranean flair. You can also swap panko breadcrumbs for crushed Ritz crackers for extra buttery richness.

Furthermore, experiment with different seasonings. Cajun seasoning works wonderfully instead of Old Bay. Fresh dill can replace parsley for a different herb profile. Finally, add a pinch of cayenne pepper if your family enjoys heat.

Step-by-Step Instructions

Making this Baked Jumbo Shrimp Stuffed With Crab follows a straightforward process. First, preheat your oven to 375°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

Next, prepare the shrimp carefully. Butterfly each jumbo shrimp by cutting along the back, but don’t cut all the way through. Open them like a book and remove any visible veins. Pat them completely dry with paper towels since moisture prevents proper browning.

Meanwhile, create the crab stuffing. In a medium bowl, gently combine the lump crab meat, cream cheese, mayonnaise, half the breadcrumbs, parsley, garlic, lemon juice, Old Bay seasoning, paprika, salt, and pepper. Mix carefully to avoid breaking up the crab chunks. Mateo always reminds me that gentle hands preserve the texture.

After that, stuff each butterflied shrimp generously with the crab mixture. Press the filling firmly so it stays in place during baking. Arrange the stuffed shrimp on your prepared baking sheet with some space between each one.

Then, prepare the topping. Mix the remaining breadcrumbs with melted butter until well combined. Sprinkle this mixture over each stuffed shrimp evenly. This creates a golden, crispy top layer.

Finally, bake the Baked Jumbo Shrimp Stuffed With Crab for 15-18 minutes. The shrimp should turn pink and opaque, and the topping should become golden brown. Avoid overbaking, as shrimp can become rubbery quickly. Serve immediately with fresh lemon wedges.

Making this Baked Jumbo Shrimp Stuffed With Crab follows a straightforward process. For another delicious baked dish, check out our recipe for Baked fajita chicken that is equally easy and flavorful.

Pro Tips for Success

After making this Baked Jumbo Shrimp Stuffed With Crab countless times, I’ve learned some valuable tricks. First, always buy the largest shrimp you can find. Jumbo shrimp hold more filling and look more impressive on the plate.

Additionally, ensure all ingredients reach room temperature before mixing. Cold cream cheese doesn’t blend smoothly, creating lumps in your stuffing. I usually set everything out about 30 minutes before cooking.

Moreover, don’t skimp on drying the shrimp thoroughly. Excess moisture dilutes flavors and prevents proper caramelization. Furthermore, use a sharp knife when butterflying to create clean cuts. This makes stuffing much easier.

Mateo’s professional tip: check the crab meat carefully for shell fragments. Even high-quality crab can contain small pieces. Run your fingers through the meat gently before mixing.

Also, taste your stuffing before adding it to the shrimp. Adjust seasonings at this stage rather than after baking.

Finally, watch your oven closely during the last few minutes. Ovens vary significantly in temperature accuracy. The Baked Jumbo Shrimp Stuffed With Crab is done when the shrimp curl slightly and the breadcrumbs turn golden.

Storage & Reheating Tips

Proper storage maintains the quality of your Baked Jumbo Shrimp Stuffed With Crab. Store leftover stuffed shrimp in an airtight container in the refrigerator for up to 2 days. However, seafood tastes best when freshly made.

For reheating, I recommend using the oven rather than the microwave. Preheat your oven to 350°F and place the shrimp on a baking sheet. Heat for about 8-10 minutes until warmed through. This method preserves the texture better than microwaving.

Alternatively, you can freeze the uncooked stuffed shrimp. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 1 month. Bake directly from frozen, adding 5-7 minutes to the cooking time.

However, I don’t recommend freezing already-cooked Baked Jumbo Shrimp Stuffed With Crab. The texture deteriorates significantly upon thawing and reheating. Fresh preparation always yields the best results.

Proper storage maintains the quality of your Baked Jumbo Shrimp Stuffed With Crab. If you’re looking for another tasty dish to store and enjoy, consider our Cream Cheese Stuffed Peppers A Cheesy Flavorful Delight.

What to Serve With This Recipe

This Baked Jumbo Shrimp Stuffed With Crab pairs beautifully with various side dishes. I typically serve it with garlic butter rice pilaf, which soaks up all the delicious juices. Additionally, roasted asparagus with lemon adds a fresh, crisp contrast.

Furthermore, a simple arugula salad with vinaigrette balances the richness perfectly. Sofia loves when I include cherry tomatoes and shaved parmesan. Meanwhile, crusty bread helps capture every bit of the buttery topping.

For special occasions, Mateo prepares creamy mashed potatoes or risotto. These starchy sides complement the seafood wonderfully. Also, steamed broccoli or green beans add color and nutrition to the plate.

Finally, finish the meal with a light dessert. Lemon sorbet or key lime pie works perfectly after this rich main course. A crisp white wine like Sauvignon Blanc or Pinot Grigio enhances the seafood flavors beautifully.

FAQs

Can I use frozen shrimp for Baked Jumbo Shrimp Stuffed With Crab?

Yes, frozen shrimp works perfectly fine for this recipe. However, thaw them completely in the refrigerator overnight. Then pat them extremely dry before butterflying and stuffing. Excess moisture affects the final texture, so this step is crucial.

What’s the best type of crab meat to use?

Lump crab meat offers the best texture and flavor for Baked Jumbo Shrimp Stuffed With Crab. It contains larger pieces that look beautiful in the stuffing. However, claw meat works well too and costs less. Avoid imitation crab as it lacks authentic flavor.

How do I know when the stuffed shrimp are done?

The shrimp turn pink and opaque when fully cooked. Additionally, they’ll curl slightly and feel firm to the touch. The internal temperature should reach 145°F. Overcooking makes shrimp rubbery, so check them around 15 minutes.

Can I make the stuffing ahead of time?

Absolutely! Prepare the crab stuffing up to 24 hours in advance. Store it covered in the refrigerator.

However, stuff the shrimp just before baking for the best texture. This approach saves time when entertaining guests.

Why did my stuffing fall out during baking?

This usually happens when the shrimp aren’t butterflied deeply enough or the stuffing is too loose. Cut a deeper pocket in each shrimp and press the filling firmly. Additionally, ensure your cream cheese is well-incorporated to help bind everything together.

Baked Jumbo Shrimp Stuffed With Crab is a delightful seafood dish that combines the sweetness of crab meat with the tender texture of shrimp. This dish is often celebrated for its elegant presentation and is a popular choice for both casual family dinners and special occasions, making it a versatile addition to any culinary repertoire. For more information, visit Shrimp.

Nutrition Information (Per Serving)

This Baked Jumbo Shrimp Stuffed With Crab recipe has become one of our family’s most requested dishes. Whether you’re planning a romantic dinner for two or entertaining a crowd, these elegant stuffed shrimp never disappoint. The combination of tender shrimp and sweet crab creates pure magic on the plate.

Furthermore, the simple preparation means you’ll spend less time cooking and more time enjoying your loved ones. I hope this recipe brings as much joy to your table as it has to ours. Happy cooking!

Baked Jumbo Shrimp Stuffed With Crab

This Baked Jumbo Shrimp Stuffed With Crab recipe delivers restaurant-quality results right in your own kitchen. The combination of succulent shrimp and sweet lump crab meat creates an unforgettable flavor profile, while baking keeps the dish lighter and healthier without sacrificing taste.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 4 servings servings

Course: Main Course

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

  

• 12 pieces jumbo shrimp (16-20 count), peeled and deveined
• 8 ounces lump crab meat
• 4 ounces cream cheese, softened
• 1/3 cup breadcrumbs (panko preferred)
• 2 tablespoons mayonnaise
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 3 tablespoons unsalted butter, melted
• Lemon wedges for serving

Method

 

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Butterfly each jumbo shrimp by cutting along the back, but don't cut all the way through. Open them like a book and remove any visible veins. Pat them completely dry with paper towels.
3. In a medium bowl, gently combine the lump crab meat, cream cheese, mayonnaise, half the breadcrumbs, parsley, garlic, lemon juice, Old Bay seasoning, paprika, salt, and pepper. Mix carefully to avoid breaking up the crab chunks.
4. Stuff each butterflied shrimp generously with the crab mixture, pressing the filling firmly so it stays in place during baking. Arrange the stuffed shrimp on your prepared baking sheet with some space between each one.
5. Mix the remaining breadcrumbs with melted butter until well combined. Sprinkle this mixture over each stuffed shrimp evenly.
6. Bake for 15-18 minutes until the shrimp turn pink and opaque, and the topping becomes golden brown. Serve immediately with fresh lemon wedges.

Notes

Use the largest shrimp available for better presentation. Ensure all ingredients are at room temperature before mixing. Dry the shrimp thoroughly to avoid excess moisture. Check crab meat for shell fragments before mixing.