Crab Stuffed Shrimp

This is one of those recipes that comes about from years of eating, experimenting, and obsessing over different versions of the same recipe.

I cannot tell you how many times I have eaten Crab Stuffed Shrimp and how many various ways it has been cooked--fried, grilled, bacon-wrapped.
None of them were bad, either.

I've also made them many different ways myself, but this is probably my favorite.

Crab Stuffed Shrimp with a Wine Butter Sauce

2 pounds of large shrimp
4 ounces lump crab meat
4 cloves of garlic, minced
4 tablespoons yellow onion, diced
4 tablespoons green bell pepper, diced
2 teaspoons dijon mustard
1/2 cup bread crumbs
1 teaspoon cajun seasoning (I used Tony's)
3 tablespoons olive oil, divided
2 tablespoons butter
1/4 cup white wine
1/4 cup heavy cream

To prepare the shrimp:
Peel and devein the shrimp leaving the tail.  Take a sharp knife and cut along the length being careful not to cut all the way through.  Open the shrimp and press lightly to flatten.  

For the filling:
In a medium pan, heat 2 tablespoons of the olive oil over medium heat and saute the onions and bell pepper.  Add the garlic after a few minutes being careful to not burn the garlic.  Saute all of the vegetables for approximately 5 minutes or until soft.  Remove from heat and let cool slightly.  Add the crab meat, mustard, seasonings, bread crumbs, and the remaining 1 tablespoon of olive oil.

Place all of the shrimp in a 1" deep baking pan and add approximately 1 teaspoon of the filling on each shrimp.  (The filling should hold together nicely, if not add a little more olive oil.)  

Bake the shrimp at 350 degrees for 20-25 minutes or until the shrimp is cooked and the filling is warmed.

For the Sauce:
In a sauce pan melt the butter.  Add the wine and the cream and warm.

Serve the shrimp with a small amount of sauce.



  1. Sabrina, I am so adding your recipe to my file! This variation sounds like a wonderful spin on an old favorite! Thanks for sharing!

  2. I'm drooling..........send some my way. Thanks for posting another fabulous recipe Sabrina.

  3. These certainly look like some tasty eats! I guess I'll just have to take advantage of your experimentation and give these a try. :)

  4. I have always to try something like this - came across you from back for seconds. Following too and would invite you to come over and do the same :-) Have a great week, Deb

  5. You have such a lovely blog. I am now a fan. Your cooking posts are fantastic. I am vegan but it is still fun to see what everyone else cooks and eats.


Please comment with name/url setting due to problems commenting and replying with google accounts. Thanks!!