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Crab Stuffed Shrimp

Ratings 5 from 3 votes
Prep Time: 10 10 mins Cook Time: 15 15 mins Total Time: 25 mins
  • 10-12 jumbo shrimp (size 16-20 per bag)
  • Salt and freshly ground black pepper (to taste)
  • 1 teaspoon minced garlic
  • 2 ounces cream cheese
  • 1/4 cup Panko bread crumbs
  • 2 teaspoons chives
  • 6 ounces can premium white crab meat, drained (or fresh lump crab meat)
  • Fresh lemon juice or lemon wedges for garnish
  1. Preheat the oven to 450 degrees F. Spray a baking sheet with non-stick cooking spray. Peel the shrimp, leaving the tail on.

  2. Butterfly the shrimp by inserting a paring knife about three-quarters of the way into the back of the shrimp near the head, 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.

  3. 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.

  4. 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.

  5. Use a melon baller to spoon the crab mixture equally into butterflied shrimp. Curl shrimp tails over the top of the crab stuffing. Bake for 5-8 minutes. Remove the pan from the oven and sprinkle with fresh lemon juice, if desired. Serve immediately.