Name: Crab Cake Stuffed Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter; ¼ cup finely diced onion; ¼ cup finely diced red bell pepper; ¼ cup finely diced green bell pepper; 8 ounces lump crabmeat; ¼ cup panko breadcrumbs; ¼ cup crushed Ritz crackers; 1 teaspoon Old Bay seasoning; 1 teaspoon lemon zest; ⅛ teaspoon cayenne pepper (optional); 2 tablespoons mayonnaise; 1 large egg; 12 jumbo shrimp, peeled, deveined, tails on, butterflied; 2 tablespoons melted butter (for drizzling); Fresh lemon wedges, for serving

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I make juicy shrimp that are split open and filled with a rich crab cake–style stuffing, baked until golden and flavorful—perfect as an elegant appetizer or a cozy gourmet treat.

Crab Cake Stuffed Shrimp

Why I’ll Love This Recipe

I love how this recipe brings together the sweet succulence of shrimp with a buttery, savory crab cake filling. The contrast of textures—crispy on top, tender inside—makes each bite feel luxurious but approachable. It’s also a breezy assembly that still feels restaurant-worthy when I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
Finely diced onion
Finely diced red bell pepper
Finely diced green bell pepper
Lump crabmeat
Panko breadcrumbs
Crushed Ritz crackers
Old Bay seasoning
Lemon zest
Cayenne pepper (optional for some heat)
Mayonnaise
Large egg
Jumbo or large shrimp (tails on)
Melted butter for drizzling

Directions

I melt butter in a pan and gently sauté the onion and both bell peppers until soft, then I let them cool.
While that’s cooling, I mix lump crabmeat with panko, crushed crackers, Old Bay, lemon zest, cayenne (if I want a kick), mayo, and egg. I stir gently to keep those crab lumps intact.
I peel and devein the shrimp, leaving the tails on, and butterfly them open. Then I press them flat on a parchment-lined baking sheet.
I scoop about a heaping tablespoon of that crab mixture and mold it into a ball, placing it atop each shrimp—pressing the tail into the stuffing to secure it.
I drizzle everything with melted butter and bake at 350 °F (or 180 °C) for about 15 minutes, until shrimp are cooked and filling is golden.
I usually finish with a squeeze of fresh lemon, or serve with remoulade or tartar sauce if I’m feeling fancy.

Servings and timing

Prep time: about 20 minutes
Cook time: about 15 minutes
Serves: 12 pieces

Variations

I sometimes double the cayenne for a spice boost.
I’ve also tried a garlic-herb butter drizzle or swapped in claw meat if lump crab isn’t available.
Sometimes I broil for the last 1–2 minutes to get a crisp top and deeper color—super satisfying.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. To reheat, I loosely tent them with foil and bake at 350 °F for 10–15 minutes until just warmed through.

FAQs

How far ahead can I assemble these?

I can prepare the shrimp and crab filling a day ahead—store separately in the fridge and assemble just before baking.

Do I need to pre-cook the crab filling?

Nope! The crabmeat is already cooked, so it’s safe to assemble and bake directly.

Can I make them spicy?

Yes—just double the cayenne or add hot paprika to your crab mixture for more heat.

What kind of shrimp works best?

I recommend extra-large to jumbo shrimp—they hold the stuffing well and don’t overcook as easily.

Can I broil them for a finish?

Absolutely! A quick broil for 1–2 minutes gives the top a golden-crispy edge that looks stunning and tastes amazing.

Conclusion

I always feel like a gourmet chef when I serve Crab Cake Stuffed Shrimp—it’s a showstopper that’s surprisingly easy. I love how it feels indulgent without being complicated, and the leftovers reheat beautifully. Whenever I want a little seafood elegance, this is my go-to.