Crab Stuffed Shrimp
Juicy jumbo shrimp stuffed with a flavorful crab mixture, wrapped in bacon, and baked to perfection—an elegant appetizer perfect for special occasions and seafood lovers.
Ingredients
- 12 jumbo shrimp ⓘ
- 1 medium onion ⓘ
- 1/2 cup celery
- 1/2 medium green pepper ⓘ
- 1/4 cup margarine ⓘ
- 1 pound lump crab meat ⓘ
- 3/4 cup cracker crumbs or saltines ⓘ
- 1/2 cup real mayonnaise ⓘ
- 1 tablespoon prepared mustard
- 2 teaspoons Worcestershire sauce ⓘ
- 1/8 teaspoon red pepper ⓘ
- 1 egg ⓘ
- 1/4 cup margarine ⓘ
Instructions
- Peel, devein, and butterfly the shrimp, leaving the tails on.
- Cook the shrimp in boiling water for 1 minute, then remove and set aside.
- Saute the minced onion, celery, and green pepper in melted margarine until tender, then set aside.
- Mix the lump crab meat, mayonnaise, prepared mustard, Worcestershire sauce, red pepper, and egg to make the crab mixture.
- Add the sauteed vegetables to the crab mixture and combine well.
- Top each shrimp with 3 tablespoons of the crab mixture.
- Wrap a slice of bacon around each stuffed shrimp.
- Drizzle 1/4 cup melted margarine over the wrapped shrimp.
- Bake at 350°F for 20 minutes, then broil for an additional 6 minutes until bacon is crispy.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. If you want extra flavor, add some Old Bay seasoning to the crab mixture. You can also substitute the bacon with prosciutto for a different twist. Ensure the shrimp are thoroughly deveined and butterflied for even cooking and easier stuffing.
Serving Suggestions
Serve the crab stuffed shrimp on a bed of mixed greens or alongside a light salad for a refreshing contrast. They pair beautifully with Pennsylvania Dutch Salad Dressing for added flavor. Consider serving with a side of roasted vegetables or garlic bread to complete the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp on a baking sheet and heat in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Stuffed Shrimp contains roughly 492 calories, with 14g protein, 87g carbohydrates, and 10g fat. It is an excellent source of protein (28% of the Daily Value) and calcium (20% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 699mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crab stuffing ahead of time?
Yes, you can prepare the crab mixture a day in advance. Just store it in the refrigerator in an airtight container. When you're ready to cook, stuff the shrimp just before baking to ensure freshness and flavor.
What can I use instead of lump crab meat?
If lump crab meat is not available, you can substitute it with imitation crab meat or canned crab meat. However, the flavor and texture may differ slightly. Make sure to drain any excess liquid from canned options before using.
Can I freeze the stuffed shrimp?
Yes, you can freeze the stuffed shrimp before baking. Wrap each shrimp tightly in plastic wrap and place them in a freezer-safe bag. When ready to cook, thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).