shrimp and crab stuffing recipe

Written ByJenny Smyth Posted on
shrimp and crab stuffing recipe
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The Best shrimp and crab stuffing recipe

I first discovered shrimp and crab stuffing recipe at a family gathering, and it has been a staple in our home ever since. The combination of succulent shrimp, flavorful crab, and aromatic herbs is simply irresistible.

What I love most about this recipe is its versatility – it can be served as a main course, side dish, or even as a filling for sandwiches. The key to making this dish truly special is the technique of layering the ingredients, allowing each flavor to shine through without overpowering the others.

Whether you’re hosting a dinner party or just want to add some excitement to your weeknight meals, this recipe is sure to impress. As an added bonus, it’s also relatively healthy compared to other seafood-based dishes – the shrimp provides a good source of protein, while the crab adds a touch of omega-3 fatty acids.

I’ve lost count of how many times I’ve made this recipe for my family, but it never fails to bring smiles to their faces.

Shrimp and Crab Stuffing

Shrimp and Crab Stuffing

4.6 from 1155 votes

A rich and savory stuffing made with succulent shrimp and sweet crab meat, perfect for stuffing vegetables or seafood. This versatile mixture is seasoned with aromatic herbs and a touch of lemon for brightness.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Stuffing

1 pound raw shrimp, peeled and deveined
8 ounces lump crab meat
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup unsalted butter, melted
1 tablespoon lemon juice
1/2 cup chicken broth

👨‍🍳Directions

1Finely chop the raw shrimp into small pieces, about 1/4 inch.
2In a large skillet over medium heat, melt 2 tablespoons of the butter and cook the shrimp for 2 to 3 minutes until they turn pink and opaque.
3Remove from heat and let cool slightly.
4In a large mixing bowl, combine the cooked shrimp, lump crab meat, panko breadcrumbs, Parmesan cheese, parsley, chives, Old Bay seasoning, garlic powder, and cayenne pepper.
5Gently fold the ingredients together until evenly distributed, being careful not to break up the crab meat too much.
6Pour the remaining melted butter, lemon juice, and chicken broth over the mixture.
7Stir gently until all ingredients are moistened and the stuffing holds together when pressed.
8The mixture should be moist but not wet.
9Preheat the oven to 375°F if baking the stuffing.
10Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
11Bake for 20 to 25 minutes until the top is golden brown and the stuffing is heated through, reaching an internal temperature of 165°F.
12Alternatively, use the stuffing to fill vegetables such as bell peppers or mushrooms, or seafood like fish fillets.
13Adjust baking time accordingly, typically 15 to 20 minutes for stuffed items, until the filling is hot and the exterior is cooked.

🔧Equipment

Large skillet
Mixing bowl
Cutting board
Chef’s knife
Measuring cups and spoons
Baking dish (if baking)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 180mg🧂Sodium: 780mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 25g

📝Notes

For a gluten-free version, substitute panko with gluten-free breadcrumbs or crushed rice crackers. The stuffing can be prepared a day ahead and refrigerated; add a few extra tablespoons of broth before baking if it seems dry.

Watch Video Of How Shrimp and Crab Stuffing Works

This shrimp and crab stuffing recipe is a game-changer for any occasion – whether you’re hosting a holiday dinner or just want to add some excitement to your weeknight meals. The key is to layer the ingredients carefully, allowing each flavor to shine through without overpowering the others.

To store leftovers, simply refrigerate them at 40°F (4°C) or below within two hours of cooking and consume within three to four days. You can also freeze leftovers for up to three months and reheat them when needed.

❓ Frequently Asked Questions About Shrimp and Crab Stuffing

Q1: What type of seafood should I use for this recipe?

The best type of seafood for this recipe is fresh shrimp and crab meat. You can use either jumbo or regular shrimp, whichever is available in your area. For the crab meat, make sure to choose lump crab meat for the best flavor and texture.

Q2: Can I use frozen seafood instead of fresh?

Frozen seafood can be used as a substitute for fresh seafood in this recipe. However, please note that frozen seafood may have a slightly different texture and flavor compared to fresh seafood.

Q3: How do I ensure that my stuffing doesn’t become too dry?

To prevent your stuffing from becoming too dry, make sure to not over-mix the ingredients. Also, you can add a little bit of butter or olive oil to keep the mixture moist.

Q4: Can I make this recipe ahead of time?

This recipe can be made ahead of time but it’s best consumed within 24 hours after preparation. You can prepare the ingredients up to 24 hours in advance and assemble the stuffing just before baking.

Q5: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians due to its use of shrimp and crab meat. However, you can easily modify the recipe by substituting these ingredients with plant-based alternatives such as tofu or tempeh.

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