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Lemon Stuffed Shrimp with Crabmeat

This delicious easy shrimp dish is the perfect comfort food! If fresh crab isn't available, you can always substitute two cans of canned crab.

Lemon Stuffed Shrimp with Crabmeat

Lemon Stuffed Shrimp with Crabmeat


  • 1 pound fresh lump crabmeat, shells removed
  • 2 teaspoons Redstone Jamaican Jerk Spice Blend
  • 4 tablespoons Redstone Meyer Lemon Olive Oil
  • 3 tablespoons melted butter
  • 1/2 cup onion, minced
  • 1/4 cup bell peppers, chopped
  • 1/4 cup celery, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon garlic, minced
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 3 tablespoons Redstone Sicilian Lemon Balsamic Vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 cup Ritz crackers, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 pounds jumbo shrimp, shelled, de-veined and butterflied
  • fresh lemon (optional)


  1. Place the crabmeat in a large bowl add Jerk seasoning, salt, and pepper. Cover and refrigerate until ready to use.
  2. In your fry pan, melt 4 tablespoons of lemon olive oil over med-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  3. Add the cooled vegetables to the crabmeat and toss to combine. Add the mayo, egg, lemon balsamic, Worcestershire, and hot sauce and stir gently. Add 1 cup of cracker crumbs, salt, and pepper to taste, and stir gently, being careful not to break up the crab meat.
  4. Spoon the crabmeat stuffing evenly into each shrimp (about 2 tablespoons), and place, the stuffed sides up, in your baking dish. Drizzle with the melted butter. Bake until golden, about 20 minutes, until lightly browned.

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