Crab Stuffed Shrimp Recipe

Surely delight any seafood lover - talking about compliments for days!

Next time you want to bring a dish to a party, this seafood recipe makes for a show-stealing appetizer because (in addition to being scrumptious) it’s just so pretty!

Crab-stuffed shrimp can even make for a main course if you serve it up with a few hearty sides.

Basically, this recipe involves fileting large shrimp, then opening and stuffing them with a delicious seafood stuffing.

A lot of folks are intrigued by crab stuffing, and rightly so. Crabmeat mixed with eggs, mayo, cream cheese, and a few crunchy sauteed veggies and breadcrumbs makes for a stuffing.

This stuffing goes amazingly with lots of dishes, including salmon or mushrooms. But let me tell you, it takes good old shrimp to knock ’em right out of the park! 💥

Crab stuffing is ultra-versatile. You can serve extra crab stuffing over salad or stuff something else with it the next day (like salmon or mushrooms).

You could also press the stuffing into round patties and fry them to make crab cakes! The sky is the limit here, folks.

Raw shrimp will only last 1-2 days in the refrigerator, so cook it up quickly! Once it’s cooked, you can refrigerate leftovers for up to 3 days.

Crab-stuffed shrimp is best fresh out of the oven. However, you can make it the day before if you’d like. Simply reheat it in the oven for 10-15 minutes at 300℉/150℃.

Make a full dinner out of your stuffed shrimp by serving them with oven-roasted green beans, rosemary roasted potatoes, or sauteed Brussels sprouts.