Recipes › Seafood › Crab Stuffed Shrimp Recipe

Crab Stuffed Shrimp Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired dish features jumbo shrimp butterflied and filled with a delicate mixture of fresh crabmeat, breadcrumbs, and herbs, then pan-seared until golden. The contrast between tender shrimp and sweet crab creates an elegant protein that works beautifully as a main course or special appetizer. Light, sophisticated, and ready in under 30 minutes, it captures the essence of coastal Italian seafood cooking.

Ingredients

• 1.2 kg (2.5 lbs) jumbo shrimp, peeled and deveined
• 300 g (10.5 oz) fresh lump crabmeat
• 60 g (1 cup) panko breadcrumbs
• 40 g (3 tbsp) grated Pecorino Romano cheese
• 30 ml (2 tbsp) extra virgin olive oil
• 15 ml (1 tbsp) fresh lemon juice
• 10 g (2 tbsp) fresh Italian parsley, finely chopped
• 3 g (1 tsp) fresh tarragon, minced
• 2 cloves garlic, minced
• 1 egg, beaten
• 3 ml (½ tsp) salt
• 2 ml (¼ tsp) black pepper
• 15 ml (1 tbsp) olive oil for cooking
• Lemon wedges for serving

Instructions

1. Pat shrimp dry with paper towels. Using a sharp knife, carefully butterfly each shrimp by cutting horizontally along the back without cutting completely through, creating a pocket for the filling.

2. In a medium bowl, combine crabmeat, panko, Pecorino Romano, parsley, tarragon, minced garlic, lemon juice, and 30 ml olive oil. Gently fold until just combined.

3. Bind the crab mixture by adding the beaten egg and folding gently until the filling holds together without becoming dense.

4. Season the shrimp cavities lightly with salt and pepper. Spoon approximately 15 ml (1 tablespoon) of crab filling into each butterflied shrimp, pressing gently so it stays in place.

5. Heat 15 ml olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, place stuffed shrimp cut-side down in the pan.

6. Cook the shrimp for 4-5 minutes on the first side until the breadcrumb crust turns golden brown and the shrimp exterior firms.

7. Carefully flip each shrimp and cook for another 3-4 minutes until the shrimp flesh turns opaque pink and the filling is heated through.

8. Transfer cooked shrimp to a serving platter. Drizzle any pan juices over the top and garnish with fresh parsley and lemon wedges.

Substitutions

• Use langostinos (Norway lobsters) instead of shrimp for a richer flavor variation
• Substitute lump crabmeat with bay scallops for a texture contrast while maintaining elegance
• Replace Pecorino Romano with aged Parmigiano-Reggiano for a slightly milder, nuttier cheese profile
• Use gluten-free breadcrumbs for a gluten-free version without affecting flavor or texture

Tips

• Pat shrimp completely dry before butterflying to ensure the exterior seals and crisps properly during cooking
• Prepare the crab filling up to 4 hours ahead and refrigerate; stuff shrimp no more than 1 hour before cooking to maintain texture
• Use the highest quality fresh crabmeat available; avoid canned or pasteurized versions which will dilute the delicate flavor
• Keep the heat at medium-high rather than high to allow the filling to heat through while the shrimp exterior cooks evenly

Crab and shrimp preparations are celebrated throughout Italy's coastal regions, particularly in Sicily and Campania where the marriage of different seafood species in a single dish reflects the Mediterranean philosophy of showcasing the day's finest catch. This technique of stuffing one protein with another demonstrates the Italian principle of respecting ingredients through elegant simplicity.

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