Baked Jumbo Stuffed Shrimp with Crabmeat
Buttery jumbo shrimp stuffed with sweet lump crabmeat and toasted breadcrumbs, baked until golden. An elegant seafood dinner that rivals your favorite restaurant.
A Restaurant Favorite You Can Make at Home
There is a reason stuffed jumbo shrimp shows up on nearly every steakhouse and seafood menu around town. It looks impressive, it tastes like a special occasion, and somehow it is still simple enough for a weeknight if you know the right technique. If you have ever searched new restaurants near me hoping to find a great seafood stuffed jumbo shrimp recipe on the menu, you can stop looking. This baked jumbo stuffed shrimp with crabmeat brings that same experience straight to your kitchen table.
What makes this crab stuffed jumbo shrimp recipe so satisfying is the contrast between the tender, sweet shrimp and the rich, savory crab stuffing packed on top. It is buttery without being heavy, and the panko topping gets those irresistible golden edges in the oven. Whether you are cooking for a date night in or a holiday dinner, this dish delivers big flavor with very little fuss.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp paring knife makes butterflying the shrimp so much easier, and using genuine lump crabmeat instead of the canned imitation stuff is what really sets a large crab stuffed shrimp apart from a so-so version. A good rimmed baking sheet also helps everything cook evenly without any stuffing sliding off.
Choosing the Best Shrimp for Stuffing
For any stuffed jumbo shrimp recipe, size really does matter. Look for shrimp labeled 8 to 12 count or U-12, meaning there are roughly 8 to 12 shrimp per pound. Anything smaller and you simply will not have enough surface area to hold a generous scoop of crab filling.
Keep the tails on. Not only does it look more elegant on the plate, it also gives you a handy little handle for picking them up and dipping in extra lemon or melted butter.
Chef's Tip: Pat the shrimp completely dry with paper towels after butterflying. Excess moisture is the enemy of a crisp, golden topping, and dry shrimp help the stuffing stay put during baking.
The Secret to a Great Crab Stuffing
The filling is really what turns this from a plain jumbo prawns recipe into something special. The goal is to bind the crabmeat just enough to hold its shape without masking the delicate, sweet flavor that makes crab so beloved in the first place.
A few things to keep in mind:
- Use your hands or a wide spatula to fold the mixture gently, rather than stirring vigorously, so the crab lumps stay mostly intact.
- Old Bay seasoning is classic here, but a pinch of smoked paprika or a dash of hot sauce can add a nice personal twist.
- Fresh lemon juice at the end brightens everything up right before serving.
Ready to make it? Here is the full step-by-step recipe:
Baked Jumbo Stuffed Shrimp with Crabmeat
Buttery jumbo shrimp stuffed with sweet lump crabmeat and toasted breadcrumbs, baked until golden. An elegant seafood dinner that rivals your favorite restaurant.
Ingredients
- 12 jumbo shrimp, peeled and deveined, tail-on, butterflied
- 8 oz lump crabmeat, picked over for shells
- 3/4 cup panko breadcrumbs, plus extra for topping
- 4 tbsp unsalted butter, melted, divided
- 2 tbsp mayonnaise
- 1 large egg, lightly beaten
- 1 tsp Old Bay seasoning, plus more for sprinkling
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 lemon, juiced, plus wedges for serving
- 1/4 tsp kosher salt, to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet or shallow baking dish.
Butterfly each jumbo shrimp by slicing along the back, cutting almost all the way through so it opens like a book, then lay them cut-side up on the prepared baking sheet.
In a large bowl, gently mix the lump crabmeat, panko breadcrumbs, 2 tablespoons of the melted butter, mayonnaise, egg, Old Bay seasoning, Dijon mustard, parsley, garlic, and half the lemon juice. Season with salt and pepper, being careful not to break up the crab lumps too much.
Mound about 2 tablespoons of the crab stuffing on top of each butterflied shrimp, pressing gently so it holds together.
Brush or drizzle the remaining melted butter over the tops of the stuffed shrimp, then sprinkle with a little extra panko and a dusting of Old Bay.
Bake for 15 to 18 minutes, until the shrimp are opaque and curled and the tops of the stuffing are golden brown.
Remove from the oven, squeeze the remaining lemon juice over the top, and serve immediately with lemon wedges.
Equipment
- Baking sheet or shallow baking dish
- Paring knife
- Mixing bowl
- Pastry brush
Notes
Serving Suggestions and Storage Tips
This baked stuffed jumbo shrimp pairs beautifully with something simple on the side, since the shrimp and crab are already the star of the show. Try it alongside garlicky roasted asparagus, a crisp green salad, or classic rice pilaf. A glass of chilled white wine, like a Sauvignon Blanc or unoaked Chardonnay, rounds out the meal nicely.
If you happen to have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a 350 degree F oven for about 8 minutes so the shrimp stays tender instead of turning chewy. I do not recommend freezing this dish, since the texture of both the shrimp and the mayonnaise based filling suffers once thawed.
However you serve it, this seafood stuffed jumbo shrimp recipe is proof that you do not need a special occasion, or a fancy restaurant reservation, to enjoy a truly memorable seafood dinner right at home.
