Crab Cake Stuffed Shrimp
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?
How to make Crab Cake Stuffed Shrimp
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 prepared pan, pressing to flatten.
- Form about 3 tablespoons crab mixture into an ball.
- Place on top of shrimp, pressing the shrimp tail over the crab.
- Repeat with 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 10 to 15 minutes.
- OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
- Serve immediately.
How to Make Crab Cake Stuffed Shrimp Ahead of the Party
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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).
- 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.
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 prepared pan, pressing to flatten.
- Form about 3 tablespoons crab mixture into an ball.
- Place on top of shrimp, pressing the shrimp tail over the crab.
- Repeat with remaining shrimp and crab mixture.
- Bake 10 to 15 minutes.
- OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
- Serve immediately.
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Sheryl these look PERFECT for a NYE party! and I bet they are even more delicious than they look
Thanks Heather, I served them at my Christmas party. They were a BIG hit! 🙂
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
Hi Nadine, No, it’s just crab meat. That was a typo and has been corrected. Thanks 🙂
Can the crab mixture be made a day or so ahead? Have you tried doing so?
Hi Judy,
No, I haven’t tried it but I think the crab mixture would be fine.
Can’t wait to try recipe for stuffed shrimp.
What can I use instead of wine?
Hi Noreen, You can use chicken stock.
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?
Sure Deborah! I think that’s a great idea!
Are they cooked or uncooked shrimp?
Hi Brittany, Start with the shrimp raw so you can flatten it and fill with the crab. 🙂
Hi can i use cooked shrimp then I could bake it less time
If this idea is possible
Thank you for your response
Carol
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.
You didn’t say how much cracker crumbs because it’s not listed in your recipe
👍🏻
What kind of white wine do you recommend?
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.
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?
Hi Carol, The first 5 tablespoons of butter is used to saute the onion.
Hi Dorothy, cracker crumbs do not appear anywhere in the recipe.