Smoked Crab-Stuffed Shrimp
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.
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.