Crab Stuffed Shrimp Recipe – Buttery, Smoky, and Packed with Flavor

This smoked crab stuffed shrimp recipe is one of my all-time favorite appetizers. I’m a huge seafood fan to begin with, but when you take a big jumbo shrimp and stuff it with a rich crab mixture—basically like a mini shrimp wrapped around a crab cake—it takes the flavor to a whole new level. Honestly, every bite just reminds me of eating these near the coast.

The first time I made these myself was back in 2021, and it was one of those recipes I immediately saved in the notes app on my phone so I wouldn’t forget it. Ever since then, it’s been a go-to whenever I want something that seems a little special but is still simple to pull together. For my version, I take things a step further than most and throw them on the smoker. That low heat brings a subtle smoky flavor that complements perfectly with the sweet shrimp and savory crab stuffing.

Now, these do take a little prep work up front since you’ll need to butterfly the shrimp, but once that’s done, the rest of the recipe comes together quickly. Keep reading, and I’ll walk you through everything you need to know—from choosing the right jumbo shrimp to making the perfect crabmeat stuffing, and cooking these stuffed shrimp on the smoker.

Why Crab-Stuffed Shrimp Is a Coastal Classic

Seafood dishes that combine shrimp and crab have long been staples of coastal cooking. From the Gulf Coast to the Mid-Atlantic, chefs frequently pair shrimp and crabmeat stuffing together because the flavors complement each other so well. Shrimp brings a naturally sweet, tender bite, while lump crab meat adds richness and texture. When cooked with butter, lemon juice, and seasonings like Old Bay or Creole seasoning (I tend to gravitate to the latter), the result is a truly delicious seafood dish that you can serve as a main course or an appetizer.

Ingredients for Crab-Stuffed Shrimp

• Raw Jumbo shrimp (about 21-30 count), deveined & tail on — I like to use this larger variety when I can find it because their size allows them to hold a generous portion of crabmeat stuffing without falling apart during cooking. If jumbo shrimp are unavailable, you can use large or even medium shrimp—just use less stuffing per shrimp and reduce the cooking time slightly, since smaller shrimp will cook faster. I prefer tail-on varieties as well because it helps hold the stuffing. 
• Olive oil
• Creole seasoning or Old Bay
• Lump crab meat
• Breadcrumbs or crushed crackers
• Mayonnaise
• Garlic paste — you can swap it for minced garlic if you’d like, but I find using garlic paste for something like this is better because it blends more easily and still delivers the garlic flavor you’re looking for. 
• Worcestershire sauce
• Hot sauce
• Lemon juice

One of the best things about this crab-stuffed shrimp recipe is that the ingredients are simple and designed to highlight the seafood. If you need to make a few swaps, you can easily use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular breadcrumbs, and substitute Greek yogurt for mayonnaise if you prefer a lighter option. These quick substitutions let you adapt the recipe for allergy-friendly or lighter cooking without giving up flavor.

What Crab Meat Should You Choose?

The type of crab meat you choose can make a big difference in this crab-stuffed shrimp recipe, but it usually comes down to availability and budget.

While fresh lump crab meat is technically the best option, it’s not always easy to find and can be pretty expensive. For this recipe, I actually use canned lump crab meat from the grocery store, which is much more widely available and works really well for the stuffing. As long as you drain it well and pick through it for any shell pieces, it still delivers great crab flavor.

Here are a few options you might come across:

• Jumbo lump crab (premium) — This contains the largest pieces of crab and looks beautiful in dishes, but it’s usually the most expensive option. I’ve seen it run $30 or more per container at the store.
• Lump crab meat (most practical) — This is the option I use for this recipe. Canned or pasteurized lump crab from the seafood section of the grocery store is easy to find and offers tender pieces that hold up well in the stuffing. Its price tends. to run in between the former and latter options (I’ve seen it in the $17-20 range per container). 
• Claw crab meat (budget-friendly) — Claw meat is darker and has a stronger, slightly less sweet flavor than lump crab. It’s often much cheaper, which makes it a good option if you’re making a large batch of these crab-stuffed shrimp. If you want to make this recipe on a budget, though, this is the way to go. I’ve seen crab claw meat as low as $9-12 per container at the store. 

What I would avoid using is imitation crab meat. It’s made from processed fish rather than real crab and has a completely different flavor and texture.

How to Make Crab-Stuffed Shrimp

Step 1: Make the Crabmeat Stuffing

I always like to start by making the crabmeat stuffing. It stores well, so if you want to make this a day or two ahead, you can do so to save time if needed. 

To make the stuffing, combine the lump crab meat, garlic paste, Worcestershire sauce, hot sauce, lemon juice, breadcrumbs, mayonnaise, and Creole seasoning in a mixing bowl . Mix gently until everything is combined, but avoid overmixing so the crab meat stays chunky. 

A Note on The Breadcrumbs

Breadcrumbs help hold the crabmeat stuffing together so it sits nicely on top of the shrimp as it cooks. Without them, the mixture can end up a little too loose. That said, you don’t want to go overboard here. I like to add just enough so the mixture holds its shape while still staying soft and moist, but not so much that it gets crumbly on the smoker.

When it cooks, the top of the stuffing gets lightly golden while the inside stays tender and almost creamy. That contrast in texture—slightly crisp on top and soft in the middle—is part of what makes these crab-stuffed shrimp so good.

Step 2: Season and Prepare the Shrimp

Place the shrimp in a bowl and coat them lightly with olive oil. Sprinkle Creole seasoning or Old Bay over the shrimp until they are evenly coated. Because shrimp are a little more delicate, especially after being butterflied, I like to season them before butterflying. Next, butterfly the shrimp so they can hold the crab stuffing. 

How to Butterfly Shrimp

Butterflying shrimp is an easy technique that allows the shrimp to open up, hold the stuffing securely, and create a base that sits flat in a pan. Start by placing the shrimp with the back side facing up. Using a sharp knife, make a slice along the back of the shrimp about halfway through the flesh. Be careful not to cut all the way through. Once the cut is made, gently open the shrimp so it lies flat. The tail should remain attached, and the shrimp should form a stable base for the stuffing to sit on.

This technique is important for creating stuffed shrimp that cook evenly and hold their shape. If you are not comfortable using a knife, you can use clean kitchen shears to make the same cut along the back of each shrimp (this is what my wife does when she’s in charge of the prep work). This knife-free option is simple and can make butterflying shrimp feel less intimidating, without adding any extra prep time.

Step 3: Stuff the Shrimp

Arrange the butterflied shrimp in a skillet or baking dish so they lie flat and have enough space to hold the stuffing. Take a spoonful of the crabmeat stuffing and softly press it onto the inside of each shrimp. The shrimp should wrap slightly around the stuffing while still holding their shape. Carry on with this process until all of the shrimp are filled with the crab stuffing mixture. 

Note: I’ve actually done this step two different ways — stuffing the shrimp first and then placing them in the skillet, or placing all the butterflied shrimp in the skillet first and stuffing them there. Personally, I’ve found the second method a little easier because everything stays in place while you work, but either approach works just fine—go with whichever feels easiest for you.

Step 4: Smoke the Stuffed Shrimp

The hard part is done! Now, transfer the skillet with the stuffed shrimp to the smoker, making sure the temperature is set to 275°F. Cooking shrimp at a lower temperature, like 275°F , is not always necessary, but it allows the seafood to heat through gently without drying out and gives the stuffed shrimp more time to take on smoke. 

With that in mind, allow the crab-stuffed shrimp to smoke until the shrimp turn opaque and the crab stuffing begins to lightly brown. Shrimp cook quickly and can become rubbery if overcooked, so remove them from the heat as soon as they are opaque and slightly firm. In my experience, this usually takes about 30–45 minutes.

Want to make these in the oven, instead?

If you’re making this crab-stuffed shrimp recipe in the oven, you can cook them at a higher temperature since you’re not trying to build smoke flavor. Turn on your oven to 375°F and place the skillet or baking dish with the stuffed shrimp on the center rack. Simply bake the shrimp until they turn fully opaque, and the crabmeat stuffing begins to brown on top, which usually takes 12–15 minutes, depending on their size. Just start checking around the 12-minute mark to avoid overcooking.

Step 5: Serve with Butter Sauce

Once the shrimp are cooked through, remove the skillet from the grill and let them rest for a minute or two. I like to serve these crab-stuffed shrimp with melted butter and fresh lemon wedges on the side. The butter adds richness, while the lemon brightens the seafood flavors and balances everything.

You can also drizzle a little melted butter over the shrimp during the smoking process, but I’ve found that adding too much can make the breadcrumb topping a bit soggy (especially if you load it up with butter, which it’s actually braising in). For the best texture, it’s usually better to serve the butter on the side and let everyone dip as they go.

What to Serve with Crab-Stuffed Shrimp

I prefer to keep the pairings simple with these stuffed shrimp. You can make them with any side that you like, but most of the time I prepare these as appetizers. Besides topping them off with lemon juice or butter, I’ve found that Cajun remoulade or my Creole tartar sauce complements them perfectly. 

Equipment Needed

• Large Skillet
• Wooden Spoon
• Tongs
• Mixing Bowls & Measuring Spoons
• Sharp Knife
• Cutting Board
• Food-Safe Gloves (optional, but they help when prepping because these can get messy)
• Smoker or Oven

Storage and Reheating

These crab-stuffed shrimp actually store pretty well if you happen to have leftovers. Since there’s no egg in the stuffing mixture, they hold up nicely in the refrigerator for a few days. Just place them in an airtight container, and they should keep for about 3–4 days.

When it’s time to reheat them, I like to use either the oven or an air fryer set to 300°F until the shrimp are warmed through. One small trick that helps is loosely tenting the shrimp with foil while they heat. It keeps the crab stuffing from drying out and helps the shrimp stay nice and tender.

I’d avoid using the microwave if you can. It works in a pinch, but it tends to overcook the shrimp quickly, leaving them a little rubbery.

Recipe

Smoked Crab-Stuffed Shrimp

Brandyn Baker

These smoked crab-stuffed shrimp feature jumbo butterflied shrimp filled with a rich crabmeat stuffing made with lump crab, breadcrumbs, mayonnaise, garlic, and lemon juice. Slowly cooked on the smoker, the shrimp stay tender while the crab stuffing develops a lightly golden crust. Serve with melted butter and lemon wedges for a seafood appetizer that feels restaurant-quality but is easy to make at home.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Appetizer, Main Course

Cuisine American, Seafood, Southern

Servings 4 servings

Equipment

• Large skillet
• Wooden Spoon
• tongs
• Mixing bowls & measuring spoons
• Sharp knife
• cutting board
• Food-Safe Latex Gloves (optional, but they help when prepping because these can get messy)
• Smoker or Oven

Ingredients

  

• 1 lb. 21-30 count shrimp deveined, tail-on
• Creole seasoning to taste
• Olive oil as needed
• ½ lb. lump crab meat
• 1 T garlic paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• ½ lemon juiced
• ¾ C breadcrumbs
• 1 C mayonnaise
• 4 T (½ stick) unsalted butter melted for dipping

Instructions

 

For the Crab Stuffing Mix:

• Combine the crab meat and next six ingredients plus one tablespoon creole seasoning in a bowl and mix until combined

For the Shrimp:

• Preheat the grill to 275 degrees. Meanwhile, place the shrimp in a bowl and coat with olive oil. Next, season with creole seasoning until well coated.
• To butterfly the shrimp: Take a piece of shrimp and make a slice about halfway into the shrimp from head to midsection on its back side (This opening should be large and stable enough so the shrimp can sit evenly). Pull open the shrimp so that it lays flat on a pan. Place the butterflied shrimp in a skillet and repeat this process with remaining shrimp until the skillet is full.
• Take 1-2 tablespoons worth of crab stuffing, and place on the inner side of the shrimp (to me it’s easiest to put gloves on and use my fingers for this step). Make sure the tail is centered evenly over the stuffing so that it sits in place. Continue until all the shrimp have been stuffed.
• Place the shrimp-filled skillet into the grill and allow the mixture to cook until the stuffing begins to brown and the shrimp is cooked through, ~35-45 minutes. Once this occurs, remove the skillet from the grill.
• Serve the stuffed shrimp with melted butter for dipping. Enjoy!

Notes

• Choose the Right Shrimp: Use jumbo shrimp for the best results. Larger shrimp hold the crab stuffing better and maintain their shape during cooking.
• Crab Meat Options: Fresh lump crab is the best option, but canned or pasteurized lump crab meat from the grocery store works perfectly well and is much easier to find. Just drain it well and check for shell pieces before using.
• Oven Cooking Option: If you don’t have a smoker, you can bake the shrimp in a 375°F oven for about 12–15 minutes until the shrimp are opaque and the stuffing is lightly browned.

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