Delicious Crab Stuffed Shrimp

Butterflied jumbo shrimp cradle a savory mixture of premium lump crabmeat, tender spinach, and artichoke hearts, all bound together with herbs and spices before being baked to golden perfection. This sophisticated yet approachable appetizer transforms ordinary shrimp into an extraordinary culinary experience that balances delicate seafood flavors with rich, satisfying stuffing. Whether served at a holiday gathering or intimate dinner party, these stuffed shrimp deliver impressive presentation alongside remarkable flavor in every bite.

I first encountered stuffed shrimp at a beachside restaurant during a family vacation. After several failed attempts to recreate that memorable dish, I finally developed this version that my guests now request at every gathering. My brother-in-law, who typically avoids seafood entirely, makes an exception for these stuffed shrimp and always positions himself near the serving platter when they emerge from the oven.

Selecting Quality Ingredients

• Jumbo shrimp: Provide the ideal vessel for stuffing. Look for 16 to 20 count per pound for impressive presentation.
• Fresh lump crabmeat: Delivers sweet, delicate flavor. Choose refrigerated pasteurized crab rather than canned for superior taste.
• Baby spinach: Adds color, nutrients, and subtle earthy notes without overwhelming the seafood.
• Artichoke hearts: Introduce complexity and textural contrast. Select ones packed in water rather than oil for a cleaner flavor.
• Mayonnaise: Creates a silky binding agent that keeps stuffing moist during baking.
• Italian breadcrumbs: Provide structure while contributing herbal notes that complement seafood.
• Fresh lemon: Brightens all flavors with essential acidity that balances the richness.

Preparation Method

Shrimp Preparation:

Select fresh or properly thawed jumbo shrimp, preferably 16 to 20 count per pound for substantial stuffing capacity. Peel each shrimp, leaving the tail intact for elegant presentation and convenient handling. Using a sharp knife, make a deep cut along the curved back without cutting all the way through, creating a butterfly effect. Remove the dark intestinal vein completely. Rinse shrimp briefly under cold water and pat thoroughly dry with paper towels to ensure proper texture and prevent excess moisture in the finished dish.

Stuffing Creation:

In a medium mixing bowl, combine finely chopped baby spinach and quartered artichoke hearts that have been thoroughly drained and patted dry. Add premium lump crabmeat, carefully checking for any shell fragments while maintaining large chunks for optimal texture. Incorporate mayonnaise, Italian breadcrumbs, freshly squeezed lemon juice, chopped fresh dill, melted butter, Dijon mustard, and Worcestershire sauce. Season thoughtfully with paprika, Old Bay seasoning, sea salt, and freshly ground black pepper. Fold ingredients together gently until just combined, being careful not to overmix or break down the delicate crab meat.

Assembly Process:

Arrange butterflied shrimp on a baking sheet lined with parchment paper for easy cleanup. Using a small spoon, mound generous portions of the crab stuffing onto each butterflied shrimp, pressing gently to adhere without compacting too firmly. Sprinkle the combined mozzarella and pepper jack cheese over each stuffed shrimp, concentrating primarily on the stuffing rather than the tail section. Finish with a light dusting of additional paprika for color and flavor enhancement.

Baking Method:

Preheat oven to 375°F, ensuring proper temperature before introducing seafood. Bake stuffed shrimp for approximately 12 to 15 minutes until shrimp turn pink and opaque while stuffing becomes heated through. For a beautiful golden finish, switch oven to broil setting during the final 1 to 2 minutes, watching carefully to prevent burning. Remove from oven when cheese is bubbly and lightly browned. Allow to cool slightly before transferring to serving platter to prevent stuffing from falling apart when moved.

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Growing up in a coastal town, seafood was a staple in our home, but my father always considered it simple fare until I prepared these stuffed shrimp for his birthday dinner. The combination of two premium seafoods in one elegant presentation completely changed his perception of what home-cooked seafood could be. Now when I visit my parents, these stuffed shrimp are quietly requested before I even unpack my suitcase.

Serving Suggestions

Create a stunning appetizer spread by arranging these golden stuffed shrimp alongside lemon wedges and fresh dill sprigs on a large white platter for dramatic color contrast. Offer a small bowl of warm garlic butter on the side for optional dipping that enhances the already rich flavors. For a more substantial presentation, serve atop a bed of lightly dressed arugula, allowing the peppery greens to complement the sweet seafood while absorbing any delicious juices that escape during cooking.

Imaginative Variations

Transform this appetizer into an impressive main course by using colossal shrimp and doubling the stuffing quantity for each portion, then serving alongside roasted asparagus and wild rice. Create a Mediterranean-inspired version by incorporating crumbled feta cheese, sun-dried tomatoes, and Kalamata olives into the stuffing while omitting the crab for a completely different flavor profile. For those seeking bolder flavors, add minced jalapeños and substitute pepper jack for all the cheese, creating a spicy southwestern interpretation that pairs beautifully with cold Mexican beer.

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My philosophy with seafood has always been that quality ingredients need minimal interference to shine. This recipe walks the perfect line between enhancement and overwhelming by complementing the natural sweetness of shrimp and crab with just enough additional flavors to create something truly memorable. The combination of textures from the tender shrimp, creamy stuffing, and slight crunch from the broiled topping creates an appetizer that feels special enough for celebrations yet remains approachable enough for less formal gatherings. From experience, I recommend making more than you think you need, as these disappear with remarkable speed whenever they appear on the table.

Frequently Asked Questions

→ Can I prepare these stuffed shrimp ahead of time?

Yes, you can prepare the stuffed shrimp up to a day in advance. Assemble everything, cover tightly with plastic wrap, and refrigerate. When ready to serve, simply bake as directed, adding an extra 2-3 minutes to the cooking time since they'll be starting cold.

→ What size shrimp works best for this recipe?

Large or jumbo shrimp (16-20 count per pound) work best for stuffing. They're big enough to butterfly and hold a generous amount of filling, while still cooking in a reasonable amount of time.

→ Can I make this recipe without crab meat?

Absolutely! The recipe notes that crab meat is optional. You can simply increase the spinach and artichoke amounts, or substitute with imitation crab, chopped cooked shrimp, or even flaked white fish like cod.

→ What's the best way to butterfly shrimp for stuffing?

To butterfly shrimp, use a sharp knife to cut along the outer curve of the shrimp, from the head end down to the tail, being careful not to cut all the way through. Open the shrimp like a book, then remove the vein if it hasn't already been deveined.

→ What can I serve with crab stuffed shrimp?

These stuffed shrimp pair wonderfully with angel hair pasta, rice pilaf, or a fresh green salad. For a complete appetizer spread, serve alongside bruschetta, stuffed mushrooms, or a charcuterie board.

→ Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure they're completely thawed before butterflying and stuffing. Thaw overnight in the refrigerator or place in a colander under cold running water until defrosted.