Crab Cake Stuffed Shrimp

Table of Contents

Crab Cake Stuffed Shrimp Recipe: An Impressive Surf & Surf

There’s a certain magic that happens at a dinner table when a dish arrives that makes everyone go quiet for a moment. That’s the power of this Crab Cake Stuffed Shrimp. I first had a version of this at a tiny, family-run seafood shack on the coast, a place where the napkins were paper and the food was anything but. The combination of sweet, tender shrimp and a rich, savory crab cake filling felt so decadent, so special. I knew I had to recreate that feeling at home. This recipe is my homage to that memory—a way to bring a restaurant-worthy wow factor to your own kitchen, without any of the intimidation.

Why You’ll Love This Crab Cake Stuffed Shrimp

It’s an Unforgettable Centerpiece. This dish is pure elegance on a plate. It’s perfect for holidays, date nights, or any occasion where you want the meal to feel like a celebration.
A Textural Dream. You get the firm, succulent snap of the shrimp contrasted with the delicate, slightly crispy, and incredibly tender crab cake filling. Every bite is a delightful experience.
Surprisingly Simple to Master. While it looks impressive, the process is straightforward. It’s about gently combining fantastic ingredients and letting them shine.
The Ultimate Surf and Surf. Why choose between crab and shrimp when you can have the best of both worlds in one perfect, buttery bite?

I’ll never forget serving these to my friend’s son, a legendary picky eater whose diet seemed to consist solely of beige foods. He eyed the plate with deep suspicion. With a little gentle encouragement, he took a small bite. Then another. His eyes widened, and he quietly asked, “Can I have another one?” The entire table exhaled a collective, happy sigh. It was a quiet triumph, proving this dish has a universal appeal that can win over even the toughest critics.

What Makes It Special

The magic is in the ingredients and how they work together.

Jumbo Lump Crabmeat: The star of the show. Using high-quality lump crab ensures a sweet, delicate flavor and that signature tender, chunky texture in every bite.
The Dynamic Duo of Crunch: A combination of Panko breadcrumbs for their light, airy crispness and crushed Ritz crackers for their signature buttery, salty flavor and perfect binding ability.
The Flavor Foundation: The holy trinity of onion, red, and green bell pepper sautéed in butter creates an aromatic base that infuses the entire filling with sweetness and depth.
A Touch of Zest: Fresh lemon zest brightens the rich filling, cutting through the richness and making the flavors of the seafood pop.
The Secret Sauce: A blend of mayonnaise and egg acts as the binder, creating a creamy, moist filling that holds its shape without being dense.

Making It Happen: A Step-by-Step Narrative

First, let’s build our flavor base. Melt the butter in a pan over medium-high heat and add your finely diced onion and bell peppers. We’re not looking for color here, just to soften them up and release their sweetness, which should take about three minutes. Take them off the heat and let them cool completely; we don’t want to cook the egg prematurely when we mix everything.

While that’s cooling, give your lump crabmeat a gentle check for any small pieces of shell. Be careful not to break up those beautiful lumps too much. In a medium bowl, combine the crab, panko, crushed Ritz crackers, Old Bay, lemon zest, and cayenne. In a small separate bowl, whisk together the mayonnaise and egg. Now, pour the wet mixture over the crab mixture and use a gentle hand to fold everything together until just combined. Overmixing is the enemy of a tender crab cake. Season with a pinch of salt and pepper to your taste, then pop the bowl in the refrigerator. A quick chill will help the filling firm up and make it easier to handle.

Now, for the shrimp. Peel them, but leave the tail fins on—they make for a beautiful presentation and a handy little handle. Using a sharp paring knife, cut a deep slit along the back of each shrimp, almost but not quite all the way through. This is called butterflying. Pull out the dark vein, then flip the shrimp over and press it down gently on your parchment-lined baking sheet to flatten it out. This creates a perfect little cradle for our crab mixture.

Take your chilled crab mixture and shape a heaping tablespoon into a compact ball. Place it right onto the butterflied part of a shrimp, gently pressing the crab mixture and tucking the shrimp’s tail into the top to help secure it. Repeat this with all your shrimp. Just before they go in the oven, give them a generous drizzle of melted butter. This will help them achieve a beautiful golden color as they bake.

Bake in a preheated 350°F oven for about 15 minutes. You’ll know they’re done when the shrimp have turned a lovely pink and opaque, and the crab topping is lightly golden and firm to the touch.

You Must Know: Tips for Success

Keep it Cold. Always start with well-chilled crab meat and refrigerate the mixture before stuffing. A cold filling is much easier to shape and will hold together better during baking.
Gentle is the Game. When mixing the crab cake filling, fold the ingredients together gently. Overmixing will break down the crab lumps and result in a pasty, dense texture.
The Butterflying Secret. Don’t be shy when butterflying the shrimp. Cutting almost all the way through allows them to open up like a book, creating a stable base so your stuffed shrimp don’t tip over.
Parchment is Your Friend. Lining your baking sheet with parchment paper is non-negotiable. It prevents sticking and makes for an incredibly easy cleanup.

Serving It Right

These Crab Cake Stuffed Shrimp are the undeniable star of the show, so keep the sides simple and elegant. They pair beautifully with:

Creamy Parmesan Risotto or Buttery Lemon Orzo
A crisp, simple salad with a tangy vinaigrette to cut the richness.
Fresh Asparagus or Green Beans Almondine.

For drinks, a crisp, chilled Sauvignon Blanc or a dry Brut Champagne complements the seafood perfectly. If you prefer a cocktail, a classic Gin & Tonic with a lime wedge is a refreshing choice.

Make It Different: Customization Ideas

Spice it Up: As the note suggests, double the cayenne. You can also add a teaspoon of creole seasoning or a few dashes of your favorite hot sauce to the filling.
Herbaceous Twist: Fold two tablespoons of freshly chopped parsley, chives, or dill into the crab mixture for a fresh, green flavor.
Breadcrumb Swap: If you don’t have Ritz crackers, you can use all panko, or substitute with saltine crackers or even fresh breadcrumbs.
Gluten-Free: Use gluten-free panko breadcrumbs and ensure your mayonnaise and other ingredients are certified gluten-free.

Storing and Reheating Your Masterpiece

Storage: Allow any leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 2 days.
Reheating: To maintain the best texture, avoid the microwave. Reheat in a 350°F oven for about 10-12 minutes, or until warmed through. You can also use an air fryer for a few minutes to help re-crisp the topping.

Frequently Asked Questions

Can I prepare these ahead of time?
Absolutely. You can assemble the stuffed shrimp completely, cover the baking sheet tightly with plastic wrap, and refrigerate for up to 4 hours before baking. You may need to add 1-2 minutes to the baking time since they’ll be going into the oven cold.

Can I use a different type of crab meat?
Yes, but with a note. Lump crabmeat is ideal for its texture. Claw meat will work and is more economical, but the flakes are smaller and the flavor is slightly stronger. Avoid using imitation crab (surimi).

My filling seems a bit wet. What can I do?
If your filling feels too wet to shape easily, add another tablespoon or two of panko breadcrumbs until it reaches a moldable consistency.

Do I have to use jumbo shrimp?
Large shrimp will work perfectly well. The key is to use shrimp that are large enough to form a sturdy base for the crab cake topping.

What can I use instead of Old Bay seasoning?
You can make a simple substitute by mixing 1/2 teaspoon celery salt, 1/4 teaspoon paprika, and a pinch each of black pepper and dry mustard.

Recipe Card: Crab Cake Stuffed Shrimp

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Servings: 6 (4 shrimp per serving)
Category: Main Course
Difficulty: Intermediate
Cuisine: American
Yield: 24 stuffed shrimp

Ingredients

2 tablespoons butter
1/2 cup finely diced onion
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1 pound lump crabmeat, picked over for shells
1/2 cup panko breadcrumbs
12 Ritz crackers, crushed
1 teaspoon Old Bay seasoning
1/2 teaspoon lemon zest
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
1 large egg
Salt and black pepper, to taste
24 jumbo or large shrimp, peeled and deveined (tails on)
2 tablespoons melted butter, for drizzling

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a nonstick skillet, melt 2 tablespoons of butter over medium-high heat. Add onion and bell peppers; cook for 3 minutes until softened. Remove from heat and let cool completely.
In a medium bowl, gently combine the cooled vegetable mixture, crabmeat, panko, crushed Ritz crackers, Old Bay, lemon zest, and cayenne.
In a small bowl, whisk the mayonnaise and egg together. Pour over the crab mixture and fold gently until just combined. Season with salt and pepper. Refrigerate for 15 minutes.
Butterfly the shrimp by making a deep incision along the back, leaving the tail intact. Press shrimp down onto the prepared baking sheet to flatten.
Shape the crab mixture into 24 small balls. Place one ball on each butterflied shrimp, pressing gently to adhere and tucking the tail into the top.
Drizzle the melted butter evenly over all the stuffed shrimp.
Bake for 15 minutes, or until shrimp are pink and opaque and the crab topping is lightly golden and firm.
Serve immediately.

Notes
To make this dish spicier, double the amount of cayenne pepper.