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Giant Crab-Stuffed Prawns blend tender jumbo shrimp with a tasty crab mixture. They're showstoppers for special gatherings—easy to make but sure to wow everyone with both looks and flavor.
What Makes This Dish Special
You'll love how the juicy shrimp pairs with a rich, slightly spicy crab stuffing. This versatile creation works as a starter or main dish. Baking locks in moisture while giving you that perfect golden-brown topping every time.
What You'll Need
- Jumbo shrimp: 2 pounds, peeled and deveined, butterflied with tails on.
- Olive oil: 1 tablespoon, to coat the shrimp.
- Old Bay seasoning: 2 teaspoons, or swap with Cajun mix for extra kick.
- Garlic powder: 1 teaspoon, for extra flavor.
- Sea salt: 1 teaspoon, for taste.
- Black pepper: 1 teaspoon, freshly ground.
- Crab meat: 1 pound, premium quality recommended.
- Mayonnaise: 1/2 cup, for creaminess.
- Egg: 1 large, to bind everything.
- Breadcrumbs: 1/4 cup, Italian style or panko.
- Chipotle sauce: 3 tablespoons, for smoky flavor.
- Butter: 1/4 cup, melted for drizzling.
- Garlic: 2 cloves, finely chopped.
- Lemon juice: For finishing touch.
- Cilantro: 1 teaspoon, finely chopped.
Step-By-Step Cooking Guide
- Get the shrimp ready
- Remove shells but keep tails attached. Cut along the back to butterfly while leaving tails connected.
- Add flavors to shrimp
- Toss shrimp with olive oil, Old Bay, garlic powder, salt and pepper until evenly coated.
- Mix up crab stuffing
- Combine mayonnaise, egg and chipotle sauce in a bowl. Gently fold in crab meat followed by breadcrumbs.
- Load the shrimp
- Spoon crab mixture onto each butterflied shrimp. Fold tail over the top.
- Bake them up
- Arrange stuffed shrimp in an oven-safe dish. Bake at 375°F for 20-25 minutes until shrimp turn pink and stuffing browns.
- Make garlic butter
- Melt butter with chopped garlic. Add chipotle sauce if you want and drizzle over shrimp before serving.
- Put on finishing touches
- Sprinkle with chopped cilantro and squeeze fresh lemon juice over top. Serve as appetizer or main course.
Tips for Amazing Stuffed Shrimp
Always go for high-quality fresh or frozen shrimp. Don't overload them with stuffing or they won't cook properly. If you can't handle heat, cut back on the chipotle sauce or switch to something milder.
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Storing Leftovers
Keep any extras in an airtight container in your fridge for up to 2 days. Warm them slowly in a 300°F oven to maintain their texture and taste without overcooking.
Frequently Asked Questions
- → What size shrimp should I use?
- Go for jumbo shrimp, around 13-15 per pound. They need to be large enough to hold the crab filling.
- → Can I prep this ahead of time?
- Yes, you can stuff the shrimp up to 4 hours before and keep them in the fridge. Take them out 30 minutes before baking.
- → What's the best crab meat for this?
- Jumbo crab meat works best, but claw meat or a mix is fine too. Steer clear of canned crab—it’s too watery.
- → How do I know the shrimp is done?
- You'll know they're ready when the shrimp turns pink and opaque, and the filling is golden. Don’t overcook, or they’ll get rubbery.
- → What sides go well with it?
- Pair it with white rice, roasted veggies, or a fresh green salad. To make tacos, serve with tortillas and guac.