Crab Cake Stuffed Shrimp

Servings: 4

Time: 35 mins


  • 12 each 8/13 Shrimp
  • ½ tsp each Salt and Pepper 
  • 1 T Olive Oil
  • 2 T Tuscan Herb Olive Oil
  • 4 T Butter
  • 2 T Garlic, minced 
  • 1 T Old Bay
  • ½ tsp Shallots, minced
  • 2 C Breadcrumbs, seasoned
  • 1 lb Jumbo Crab Meat
  • 1 Egg


  1. Peel and devein shrimp, leaving the tail on. 
  2. Butterfly the shrimp by cutting on the deveining line. 
  3. Drizzle 1 T olive oil and add salt and pepper. Set aside.
  4. Melt butter with herb olive oil, garlic, old bay, and minced shallots in a saute pan. 
  5. Add breadcrumbs once shallots and garlic are softened. Remove from heat. Let cool. 
  6. Add crab meat and egg to the cooled mixture.
  7. Blend together until completely combined. 
  8. Place a 2 T ball of filling to the belly of the shrimp and curve the tail inward over the stuffing. Place in a cast iron skillet. 
  9. Bake in a 350º oven for approximately 10-15 minutes. 
  10. Serve with butter. 

Go Rogue by wrapping the stuffed shrimp with bacon.

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Check out the published recipe in the Branson Globe.