Crab Cake Stuffed Shrimp

Last summer, my neighbor hosted a beach bash and brought these incredible stuffed shrimp that had everyone crowded around the kitchen island. The combination of sweet crab and tender shrimp, all drenched in this spicy butter sauce, had me begging for the recipe before the night even ended.

I made these for my anniversary dinner, and honestly, my husband kept saying they were better than anything we had on our honeymoon in Charleston. There is something magical about that crab and shrimp pairing, especially when the butter starts sizzling in the pan.

Ingredients

• 16 large shrimp (U12 or larger): Jumbo shrimp are essential here because you need that substantial base to hold a generous amount of crab filling without overwhelming the shellfish
• 225 g lump crab meat: Spend the extra money on fresh lump crab rather than claw meat, those sweet, tender chunks make all the difference in the final texture
• 1/4 cup mayonnaise: This acts as the binder that keeps the crab mixture moist without adding an eggy taste
• 1 large egg: Lightly beaten, this helps the filling hold its shape during baking
• 2 tbsp Dijon mustard: Adds a sharp, tangy depth that cuts through the rich crab and shrimp
• 1 tbsp Worcestershire sauce: The secret umami bomb that enhances the seafood flavors
• 1 tbsp fresh lemon juice: Brightens everything up and balances the richness
• 1 tsp Old Bay seasoning: Nonnegotiable for that classic coastal seafood vibe
• 1/4 cup finely chopped celery: Provides a little crunch and freshness in each bite
• 1/4 cup finely chopped red bell pepper: Brings color and sweetness to contrast with the savory elements
• 1/4 cup panko breadcrumbs: Just enough to give the filling structure without making it heavy or doughy
• 1 tbsp chopped fresh parsley: Adds fresh herbal notes to the crab mixture
• Salt and black pepper: Essential for bringing all the flavors together
• 85 g unsalted butter, melted: The foundation of that incredible cowboy butter sauce
• 2 cloves garlic, minced: Fresh garlic packs way more punch than garlic powder here
• 1 tbsp fresh lemon juice: Cuts through the butter and adds necessary acidity
• 1 tbsp Dijon mustard: Helps emulsify the butter while adding tang
• 1 tbsp chopped fresh chives: Mild onion flavor that plays nicely with the seafood
• 1 tbsp chopped fresh parsley: Brings freshness and color to the sauce
• 1 tsp smoked paprika: Adds a subtle smoky depth and gorgeous color
• 1/2 tsp crushed red pepper flakes: Provides that signature cowboy butter heat
• Lemon wedges: For serving and squeezing over the finished dish

Instructions

Preheat your oven:

Get your oven to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless

Butterfly the shrimp:

Carefully slice along the back of each shrimp without cutting all the way through, then gently press them flat so they lay open like a book

Mix the crab filling:

Gently combine the crab meat, mayonnaise, egg, mustard, Worcestershire, lemon juice, Old Bay, celery, bell pepper, panko, parsley, salt, and pepper in a bowl until just combined

Stuff the shrimp:

Mound about 1 tablespoon of crab mixture onto each butterflied shrimp, pressing gently so it sticks, and fold the tail over if you like that restaurant style presentation

Bake until golden:

Arrange the stuffed shrimp on your prepared baking sheet and bake for 15 to 18 minutes until they turn pink and the filling is set and slightly golden

Make the cowboy butter:

While the shrimp bake, whisk together the melted butter, garlic, lemon juice, Dijon, chives, parsley, smoked paprika, red pepper flakes, salt, and pepper until well combined

Finish and serve:

Transfer the baked shrimp to a serving platter, drizzle that warm cowboy butter all over them, and garnish with lemon wedges and extra parsley

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These stuffed shrimp have become my go to for dinner parties because they make everyone feel special while actually being quite straightforward to put together. There is nothing quite like watching guests take that first bite and seeing their eyes light up.

Make Ahead Magic

You can butterfly the shrimp and mix the crab filling up to 4 hours ahead, keeping everything covered in the refrigerator. Just wait to stuff them until about 30 minutes before baking so the crab mixture does not get waterlogged from sitting on the shrimp too long.

Serving Suggestions

I like serving these as a main course with simple roasted asparagus and crusty bread for soaking up all that extra cowboy butter. They also work beautifully as an impressive appetizer, maybe two or three per person if you are planning a multi course meal.

Wine Pairing Wisdom

A crisp Sauvignon Blanc cuts through the richness while letting the seafood shine. If you prefer beer, a citrusy wheat beer or even a light pilsner works wonderfully with the spicy butter sauce.

• Chill your serving platter for 20 minutes before arranging the cooked shrimp
• Set out a small bowl of extra cowboy butter for guests who want more
• Have plenty of napkins ready because eating these is a messy, wonderful experience

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Hope these become a new favorite in your home too.

Recipe FAQs

→ What shrimp size works best for stuffing?

Use U12 or larger shrimp so there’s enough meat to butterfly and hold the crab mixture. Leaving the tails on helps with handling and presentation.

→ How do I butterfly shrimp safely?

Run a sharp paring knife along the back, cutting almost through to create a pocket. Remove the vein if needed, then gently press open to hold the filling.

→ Can I use canned or imitation crab instead of lump crab?

Fresh lump crab provides the best texture and sweet flavor. High-quality canned lump can be used if drained well and adjusted for seasoning; imitation crab is softer and may alter texture.

→ How do I prevent the filling from becoming soggy?

Use panko for light structure and a small binder like egg and mayo. Mix gently—moist but not wet—and avoid adding excess liquid until after baking.

→ Can elements be prepared ahead of time?

Yes. Make the crab filling and cowboy butter up to a day ahead and refrigerate. Stuff the shrimp just before baking and warm the butter before serving for best texture.

→ How can I increase the heat in the cowboy butter?

Add extra crushed red pepper flakes, a pinch of cayenne, or a touch of hot sauce to the melted butter. Taste and adjust gradually to avoid overpowering the crab.