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Chef Ava

Baked Stuffed Shrimp with Jumbo Lump Crab

Elegant baked shrimp topped with a rich jumbo lump crab stuffing seasoned with Old Bay, Dijon, lemon, and Parmesan, then finished with melted butter and baked to golden perfection. A restaurant-quality appetizer ready in just over 30 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 16 large shrimp, peeled and deveined with tails on
  • 1 cup jumbo lump crab meat
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 2 cloves garlic, minced
  • 2 tbsp butter, melted
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1/4 cup grated Parmesan cheese
  • salt and black pepper, to taste
  • lemon wedges, for serving

Equipment

  • baking dish
  • mixing bowl
  • knife
  • cutting board
  • spoon

Method
 

  1. Preheat oven to 375°F. Butterfly each shrimp by slicing along the back without cutting through. Gently open and flatten, then arrange in a baking dish.
  2. In a bowl, gently mix crab meat, panko, mayonnaise, Dijon mustard, garlic, Old Bay seasoning, lemon juice, parsley, and Parmesan. Season with salt and pepper.
  3. Spoon a generous amount of crab mixture onto each shrimp, pressing lightly to secure.
  4. Drizzle melted butter evenly over the stuffed shrimp.
  5. Bake for 15–18 minutes until shrimp are pink and opaque and topping is golden.
  6. Remove from oven, garnish with parsley, and serve immediately with lemon wedges.

Notes

Handle crab meat gently to keep large lumps intact. Pat crab dry before mixing to avoid excess moisture. Use large shrimp for best results and ensure stuffing is pressed firmly onto each shrimp. Add a squeeze of fresh lemon before serving for brightness.