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Baked Crab Stuffed Shrimp Casserole

This baked crab stuffed shrimp casserole is pure comfort with a coastal twist, perfect for special occasions or busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 271
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined Choose firm, fresh shrimp
  • 1 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
For the Crab Stuffing
  • 1 lb lump crab meat
  • 1 cup cracker crumbs Use grain-free crackers or Ritz as alternatives
  • 2 cloves garlic, peeled and minced
  • 1/3 cup fresh parsley, chopped Can substitute with dill or chives
  • 1 lemon zested and juiced Plus lemon wedges for serving
  • 1/2 stick unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Butterfly the shrimp by cutting down the back most of the way through, but not all the way.
  3. Toss the shrimp with olive oil, salt, and black pepper, then set aside.
Make the Crab Stuffing
  1. In a medium bowl, combine crab meat, cracker crumbs, garlic, parsley, lemon juice, lemon zest, and melted butter.
  2. Stir gently to keep the crab in nice pieces.
  3. Adjust the mixture's moisture as needed by adding more melted butter if too dry or more crumbs if too wet.
Assemble and Bake
  1. Place shrimp cut side down in a baking dish, keeping them in a single layer.
  2. Spoon the crab stuffing over and around the shrimp.
  3. Bake for 12 to 14 minutes until shrimp are just cooked through and topping is lightly golden.
  4. Optionally, broil on high for 1 minute at the end for a darker top.
Serving
  1. Let the casserole sit for a minute before serving.
  2. Serve warm with lemon wedges on the side.

Notes

For optimal results, avoid overcooking shrimp and use a baking dish that fits them in a single layer.