Crab Cake Stuffed Shrimp Recipe

Name: Crab Cake Stuffed Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons unsalted butter divided; 1 cup onion chopped; 1 cup green bell pepper chopped; 1 cup red bell pepper chopped; 1/2 cup dry white wine; 2 cloves garlic minced; 16 ounces crab meat; 30 buttery crackers round, like Ritz; 1/2 cup panko bread crumbs; 1/2 teaspoon ground red pepper; 1 teaspoon Old Bay Seasoning; 1 teaspoon salt; 1 teaspoon ground black pepper; jumbo shrimp 24 large, peeled, tails on; 1 lemon

Servings: persons

10 tablespoons unsalted butter divided
1 cup onion chopped
1 cup green bell pepper chopped
1 cup red bell pepper chopped
1/2 cup dry white wine
2 cloves garlic minced
16 ounces crab meat
30 buttery crackers round, like Ritz
1/2 cup panko bread crumbs
1/2 teaspoon ground red pepper
1 teaspoon Old Bay Seasoning
1 teaspoon salt
1 teaspoon ground black pepper
jumbo shrimp 24 large, peeled, tails on
1 lemon

1
Line a baking sheet with parchment paper.
2
Heat 5 tablespoons butter until melted.
3
Add onion and saute until translucent.
4
Add bell pepper, remaining 5 tablespoons butter, wine and garlic.
5
Cook until tender (about 4 minutes).
6
In a large bowl, add crab meat, onion mixture, cracker crumbs, panko, red pepper, Old Bay, salt and pepper.
7
Stir to combine.
8
Cover and refrigerate for at least 1 hour to 24 hours.
9
Preheat oven to 350 degrees.
10
Using a sharp knife and staring at the tail end, butterfly each shrimp.
11
Place each butterflied shrimp on prepared pan, pressing to flatten.
12
Form about 3 tablespoons crab mixture into an ball.
13
Place on top of shrimp, pressing the shrimp tail over the crab.
14
Repeat with remaining shrimp and crab mixture.
15
Bake 10 to 15 minutes.
16
OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
17
Serve immediately.

5744

kcal

Calories

636

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 tablespoons unsalted butter divided, 1 cup onion chopped, 1 cup green bell pepper chopped, 1 cup red bell pepper chopped, and more.

Yes, Crab Cake Stuffed Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cake Stuffed Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions