Impress Your Guests: Crab Cake Stuffed Shrimp Appetizer Recipe: Looking to dazzle your guests with a mouthwatering appetizer that combines the best of the sea? Look no further than this Crab Cake Stuffed Shrimp recipe. Get ready to elevate your hosting game with this show-stopping dish that is as delicious as it is impressive. In this article, we’ll walk you through the ingredients, instructions, tips for success, presentation ideas, and even some variations to make this dish your own. Get ready to wow your guests with this crowd-pleasing appetizer that is perfect for any gathering!

TIPS FOR SUCCESS

This Crab Cake Stuffed Shrimp appetizer is sure to be a hit at your next gathering, but here are a few tips to ensure success. To ensure your Crab Cake Stuffed Shrimp turns out perfectly every time, be sure to use fresh ingredients for the best flavor, and don’t overstuff them to prevent the filling from spilling out. Additionally, keep an eye on the baking time to prevent the shrimp from becoming tough. By following these tips, you’ll impress your guests with this delicious appetizer.

Crab Cake Stuffed Shrimp. A sophisticated appetizer with lumps of crab all encased in a jumbo shrimp. This holiday appetizer takes entertaining up to the next level. Whether you’re planning a Christmas party or New Year’s Eve party—bring the taste of summer to your party with this delicious crab cake stuffed shrimp appetizer.

What Kind of Crab is Best for Crab Cakes?

With hardly any filler, the star of this dish is the crab and shrimp—with the added flavors of red and green bell pepper (not only add flavor but also a festive look), white wine, garlic, and red pepper (for a little kick). No seafood recipe would be complete without a little Old Bay seasoning. Scroll down for the printable recipe.

How to make Crab Cake Stuffed Shrimp

For the absolute best crab cake (and crab dip!), I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those big mouthwatering bites of crab. Of course, fresh meat out of the crab is always better (if you have that available to you).

Preparing the shrimp is easy. Using a sharp knife and staring at the tail end, butterfly each shrimp

FOR THE SHRIMP: (full printable recipe below)
- Using a sharp knife and staring at the tail end, butterfly each shrimp.
Place each butterflied shrimp on the prepared pan, pressing to flatten.
Form about 3 tablespoons of crab mixture into a ball.
Place on top of the shrimp, pressing the shrimp tail over the crab.
Repeat with the remaining shrimp and crab mixture.

FOR THE STUFFING: (full printable recipe below)
Line a baking sheet with parchment paper.
Heat 5 tablespoons butter until melted.
Add onion and saute until translucent.
Add bell pepper, remaining 5 tablespoons butter, wine, and garlic. Cook until tender (about 4 minutes).
In a large bowl, add crab meat, onion mixture, panko, red pepper, Old Bay, salt, and pepper.
Stir to combine.
Cover and refrigerate for at least 1 hour to 24 hours.
Preheat oven to 350°.

Bake for 10 to 15 minutes.
OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
Serve immediately.

PRESENTATION

Now that your Crab Cake Stuffed Shrimp appetizers are perfectly cooked and ready to be served, it’s time to focus on the presentation. A visually appealing dish can elevate the overall dining experience for your guests. Consider placing the shrimp on a bed of fresh greens or garnishing with a sprinkle of fresh herbs. Add sliced lemon for a pop of color. The contrast of textures and colors will not only make your dish look more appetizing but also add an extra layer of flavor. Get ready to wow your guests with your culinary skills.

How to Make Crab Cake Stuffed Shrimp Ahead of the Party

Not only is this party appetizer delicious, but it’s also a hostess’s dream come true! What does that mean? In short, THEY CAN BE MADE A DAY EARLY. That’s right, have little gems waiting in the refrigerator to be baked right before your guests arrive.

Whether you’re hosting a small gathering or a big party, having the perfect appetizer is essential to impress your guests. The Crab Cake Stuffed Shrimp appetizer is a surefire way to make a statement and start the event off on the right foot. The combination of juicy shrimp and flavorful crab cakes is a crowd-pleaser that will have everyone coming back for more. Plus, this dish is easy to make ahead of time, allowing you to focus on entertaining your guests without being stuck in the kitchen. So get ready to wow your friends and family with this delicious and elegant appetizer at your next gathering.

CRAB CAKE STUFFED SHRIMP RECIPE VARIATIONS

To customize this recipe to suit your taste preferences, consider trying out some variations. For a spicy kick, add some diced jalapenos to the crab cake mixture. If you’re a fan of cheesy flavors, mix in some shredded cheddar or parmesan cheese. Want to up the crunch factor? Try coating the stuffed shrimp in breadcrumbs before baking. Get creative and experiment with different ingredients to make this dish your own. Next up: The Perfect Party Appetizer that will surely impress your guests.

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In conclusion, this crab cake stuffed shrimp appetizer recipe is the perfect way to impress your guests and elevate your entertaining game. By combining the delicious flavors of crab and shrimp in a creative and easy-to-make dish, you are sure to leave everyone at the table wanting more. So why not take a leap and try out this show-stopping appetizer at your next gathering? Your guests will thank you, and you’ll be glad you did. Cheers to unforgettable moments and delicious bites!💗Sheryl

Crab Cake Stuffed Shrimp

Yield: Makes 24 Appetizers

Fancy easy to make appetizers that you'll have everyone talking about.

Ingredients

For the Crab Cake Filling:

10 tablespoons unsalted butter, divided
1 cup white onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
½ cup dry white wine
2 cloves garlic, minced
2 (8 ounce) containers crab meat
½ cup panko bread crumbs
½ teaspoon ground red pepper
1 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper

For the Shrimp:

24 large (jumbo—21-25 per pound) tails on

Optional:

lemon wedges

Instructions

For the Crab Cake Filling:

Line a baking sheet with parchment paper.
Heat 5 tablespoons butter until melted.
Add onion and sauté until translucent.
Add bell pepper, remaining 5 tablespoons butter, wine, and garlic.
Cook until tender (about 4 minutes).
Combine the crab meat, onion mixture, panko, red pepper, Old Bay, salt, and pepper in a large bowl. Stir to combine.
Cover and refrigerate for at least 1 hour to 24 hours.

For the Crab Cake Stuffed Shrimp:

Preheat oven to 350°.
Using a sharp knife and staring at the tail end, butterfly each shrimp.
Place each butterflied shrimp on the prepared pan, pressing to flatten.
Form about 3 tablespoons of crab mixture into a ball.
Place on top of the shrimp, pressing the shrimp tail over the crab.
Repeat with the remaining shrimp and crab mixture.
Bake for 10 to 15 minutes.
OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
Serve immediately.

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THANKS FOR VISITING♥

Comments

Crab Cake Stuffed Shrimp — 22 Comments

Heather @ French Press on December 30, 2013 at 4:59 pm said:

Sheryl these look PERFECT for a NYE party! and I bet they are even more delicious than they look

Reply ↓
- Sheryl on December 30, 2013 at 7:30 pm said:
  
  Thanks Heather, I served them at my Christmas party. They were a BIG hit! 🙂
  
  Reply ↓
Nadine on August 3, 2014 at 5:29 am said:

Hi, this might be a stupid question . The recipe calls for jumbo shrimp crabmeat , I have not heard of this before. Is it a mixture of shrimp and crab? This looks delicious and I can’t wait to try it.
Thanks

Reply ↓
- Sheryl on August 3, 2014 at 9:35 am said:
  
  Hi Nadine, No, it’s just crab meat. That was a typo and has been corrected. Thanks 🙂
  
  Reply ↓
Judy on November 18, 2014 at 5:27 pm said:

Can the crab mixture be made a day or so ahead? Have you tried doing so?

Reply ↓
- Sheryl on November 18, 2014 at 6:23 pm said:
  
  Hi Judy,
  No, I haven’t tried it but I think the crab mixture would be fine.
  
  Reply ↓
wanda chastain on January 7, 2015 at 11:16 am said:

Can’t wait to try recipe for stuffed shrimp.

Reply ↓
Noreen on February 5, 2015 at 3:59 pm said:

What can I use instead of wine?

Reply ↓
- Sheryl on February 6, 2015 at 12:03 pm said:
  
  Hi Noreen, You can use chicken stock.
  
  Reply ↓
Deborah on November 8, 2015 at 5:40 pm said:

I’m wondering… could I butterfly the shrimp the night before, so that I could take the crab mixture (prepared) and the shrimp (ready to go) to a gathering, and just do the last minute fix before baking?

Reply ↓
- Sheryl on November 9, 2015 at 4:41 pm said:
  
  Sure Deborah! I think that’s a great idea!
  
  Reply ↓
brittany on February 14, 2017 at 1:03 pm said:

Are they cooked or uncooked shrimp?

Reply ↓
- Sheryl on February 14, 2017 at 9:26 pm said:
  
  Hi Brittany, Start with the shrimp raw so you can flatten it and fill with the crab. 🙂
  
  Reply ↓
Carol on December 5, 2018 at 8:30 am said:

Hi can i use cooked shrimp then I could bake it less time
If this idea is possible

Thank you for your response
Carol

Reply ↓
- Sheryl on December 5, 2018 at 8:56 am said:
  
  Hi Carol, The problem with using cooked shrimp is that it’s not as pliable as raw shrimp. I don’t think you’ll get the same result. Like being able to butterfly it so it stands up to be stuffed.
  
  Reply ↓
Carleen on March 24, 2021 at 1:04 pm said:

You didn’t say how much cracker crumbs because it’s not listed in your recipe

Reply ↓
- Sheryl on March 24, 2021 at 7:37 pm said:
  
  👍🏻
  
  Reply ↓
Dorothy on June 4, 2021 at 4:58 am said:

What kind of white wine do you recommend?

Reply ↓
- Sheryl on June 4, 2021 at 7:38 am said:
  
  Hi Dorothy, I don’t drink wine (I don’t like the taste but I like cooking with it) so I buy the cheap stuff. If you like white wine then I recommend you buy a brand you like drinking.
  
  Reply ↓
Carol on June 6, 2021 at 7:18 am said:

The recipe instructions say to use 5 tablespoons of butter to saute the onions and peppers. How are we supposed to use the remaining 5 tablespoons of butter?

Reply ↓
- Sheryl on June 6, 2021 at 3:53 pm said:
  
  Hi Carol, The first 5 tablespoons of butter is used to saute the onion.
  
  Reply ↓
Sheryl on September 24, 2021 at 9:43 am said:

Hi Dorothy, cracker crumbs do not appear anywhere in the recipe.

Reply ↓

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Crab Cake Stuffed Shrimp