Crab Cake Stuffed Shrimp

Crab Cake Stuffed Shrimp is one of those showstopper appetizers that always disappears quickly at parties and family gatherings. It brings together the sweetness of crab and shrimp in a single rich bite. Since this recipe uses just enough filler to hold things together, the natural seafood flavor really shines. I love making these for special occasions because they look so elegant but are surprisingly simple to put together.

I made this for my mother’s retirement party and it was the first platter emptied Guests asked for the recipe before they left

Ingredients

• Butter: brings richness and helps soften the vegetables look for real dairy butter for best results
• Finely diced onion: adds sweetness and depth choose a fresh white or yellow onion
• Red bell pepper: adds vibrant color and a hint of sweetness pick one that feels heavy for its size
• Green bell pepper: brings a mild bitterness and crunch firm and glossy is best
• Lump crabmeat: is the star choose fresh or high-quality refrigerated crab check carefully for bits of shell
• Panko crumbs: deliver just enough light texture opt for Japanese panko for crispness
• Ritz crackers crushed: add buttery flavor and help bind the filling a classic here
• Old Bay seasoning: delivers the essential seafood spice blend look for the familiar yellow can
• Lemon zest: wakes up the flavors use a firm fresh lemon and zest only the colored part
• Cayenne pepper: brings gentle heat add more if you like things spicy
• Mayonnaise: keeps the filling moist avoid low fat for better flavor
• Large egg: acts as the binder use the freshest you can find
• Salt and pepper: balance the flavors grind just before using for better taste
• Jumbo or large shrimp: are the vessel for the crab aim for even size and firm flesh
• Melted butter: is drizzled over before baking for shine and flavor good butter makes a difference

Step-by-Step Instructions

Prepare the Vegetables:

Melt butter in a nonstick pan over medium-high heat add onion red bell pepper and green bell pepper cook for about 3 minutes until just softened and fragrant then set aside to cool fully

Mix the Crab Filling:

Check crabmeat carefully for bits of shell then add it to a medium bowl add panko crumbs crushed Ritz crackers Old Bay seasoning lemon zest cayenne pepper mayonnaise and egg gently fold everything together until just combined do not overmix

Chill the Filling:

Season mixture to taste with salt and pepper cover bowl and place in the refrigerator until needed this also helps flavors meld

Prep the Shrimp:

Peel shrimp leaving tails on use a sharp paring knife to cut deeply along the back almost but not quite all the way through remove and discard the veins then rinse under cold water and dry well

Arrange the Shrimp:

Line a rimmed baking sheet with parchment paper lay shrimp out butterflied side down gently press to lay flat with the tail sticking up

Stuff the Shrimp:

Scoop about one heaping tablespoon of crab mixture and shape lightly into a ball place on top of a shrimp press the tail into the crab mixture to help secure repeat with remaining shrimp

Butter and Bake:

Drizzle melted butter over each stuffed shrimp bake in a preheated 350 degree oven for about 15 minutes until shrimp are cooked through and crab tops are lightly golden serve hot

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I always get excited when I see lump crab at the market because I know a batch of these is coming My daughter once asked if I could make only the crab cake filling because she loved picking out the bits before I even stuffed the shrimp

Storage tips

These are best enjoyed the day they are baked but you can prep the crab filling and cleaned shrimp a day in advance just keep them tightly covered in the refrigerator If you have leftovers store them in an airtight container for up to two days Reheat gently in a 300 degree oven until warmed through to keep the filling moist

Ingredient substitutions

No Old Bay on hand Use a mix of celery salt paprika and a pinch of ground mustard Instead of Ritz crackers you can use any buttery cracker Panko crumbs can be swapped for regular breadcrumbs but the texture will be slightly different If you are sensitive to spice reduce or omit the cayenne pepper

Serving suggestions

Serve these alongside lemon wedges and fresh parsley for color They also look lovely as part of a seafood platter with oysters or seared scallops Mini versions can be made with smaller shrimp for cocktail parties

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Cultural and historical context

Crab stuffed shrimp is a staple at Southern gatherings particularly in the Lowcountry and Gulf regions where shrimping is a way of life Combining two beloved ingredients into one festive bite has always been a way to show hospitality and celebrate abundance

Recipe FAQs

→ How do you keep the filling from falling out of the shrimp?

Press the crab mixture gently onto the butterflied shrimp, then secure with the shrimp tail on top. This helps hold the filling in place while baking.

→ What type of crabmeat works best for this dish?

Lump crabmeat is ideal for its sweet flavor and hearty texture, but backfin or claw can be used as alternatives.

→ Can the shrimp be prepared ahead of time?

Yes, assemble the shrimp and filling up to a few hours in advance, keep chilled, then bake just before serving.

→ How do you prevent shrimp from overcooking?

Bake at 350°F just until the shrimp turns pink and opaque, usually around 15 minutes. Avoid overbaking for tender results.

→ Are there ways to make this dish spicier?

Increase the amount of cayenne pepper or add finely chopped jalapeño to the filling for more heat.

→ What sides pair well with this appetizer?

Serve with lemon wedges, a crisp salad, or a light remoulade for dipping to complement the seafood flavors.