Bacon wrapped shrimp stuffed with crab meat are a show-stopping appetizer that combines juicy shrimp, rich crab filling, and smoky crispy bacon. This dish is a favorite at parties and holiday gatherings because it looks impressive but comes together with simple ingredients and straightforward steps. The key is to use large shrimp, a well-seasoned crab mixture, and thin-cut bacon so everything cooks evenly in the oven.
Ingredients
- 24 large raw shrimp (21-25 count), peeled and deveined, tails on
- 8 oz (225 g) lump crab meat, picked over for shells
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (30 g) mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 2 tbsp (8 g) fresh chives, finely chopped (plus extra for garnish)
- 12 slices thin-cut bacon, cut in half crosswise
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top (this helps the bacon crisp on all sides).
- Pat the shrimp dry with paper towels. Butterfly each shrimp by cutting along the back, about 3/4 of the way through, so it opens like a book. Season lightly with salt and pepper.
- In a medium bowl, combine the crab meat, cream cheese, Parmesan, mayonnaise, Dijon, lemon juice, garlic powder, paprika, and chives. Gently fold until just mixed; be careful not to break up the crab lumps too much.
- Spoon about 1 tablespoon of the crab mixture into the slit of each shrimp, pressing gently to fill. Do not overstuff—the filling will puff slightly as it cooks.
- Wrap one half-slice of bacon around the middle of each stuffed shrimp, overlapping the ends slightly. Secure with a toothpick if needed, but the bacon should hold its shape on the rack.
- Place the wrapped shrimp on the prepared rack, leaving a little space between each. Bake for 18–20 minutes, until the bacon is browned and crispy and the shrimp are opaque and cooked through. The internal temperature of the shrimp should reach 145°F (63°C) as the safe minimum per USDA FSIS guidelines.
- For extra crispiness, switch the oven to broil for the last 1–2 minutes, watching closely to prevent burning. Remove from the oven and let rest for 2 minutes before serving. Garnish with extra chives if desired.
Tips
- Bacon choice: Use thin-cut or regular bacon, not thick-cut, so it crisps in the same time the shrimp cooks. If you only have thick-cut, partially cook it in a skillet for 2–3 minutes before wrapping.
- Shrimp size: Large (21–25 count) or extra-large (16–20) shrimp work best. Smaller shrimp are harder to stuff and can overcook. If using extra-large, you may need a full slice of bacon per shrimp.
- Make ahead: You can assemble the shrimp up to 4 hours ahead, cover, and refrigerate. Add 2–3 minutes to the bake time if starting from cold.
- Common mistake: Skipping the wire rack makes the bottoms soggy. The rack allows air to circulate, so the bacon crisps evenly.
Serving Suggestions
Serve these shrimp hot as an appetizer with a dipping sauce like garlic aioli, remoulade, or a simple lemon-butter sauce. They also pair well with a crisp green salad or roasted vegetables for a light main course. For a party, arrange them on a platter with lemon wedges and fresh parsley.
Variations
- Spicy kick: Add 1/2 teaspoon of cayenne or a few dashes of hot sauce to the crab mixture.
- Herb swap: Replace chives with fresh dill or parsley.
- Cheese change: Use goat cheese or feta instead of cream cheese for a tangier flavor.
- Grilled version: Cook on a preheated grill over medium heat for 10–12 minutes, turning once, until bacon is crisp and shrimp are cooked through.
Storage and Reheating
Refrigerate any leftovers within 2 hours of cooking. They will keep for up to 3 days in an airtight container. To reheat, place on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, until heated through and the bacon re-crisps. You can also microwave them, but the bacon will lose its crispness. Reheated shrimp should reach an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight, then pat dry before stuffing. Excess moisture will make the bacon steam instead of crisp.
Can I use imitation crab meat? Imitation crab works in a pinch, but it has a softer texture and sweeter flavor. If using it, reduce the mayonnaise to 1 tablespoon, as imitation crab is moister.
How do I keep the bacon from unraveling? Make sure the bacon overlaps itself completely around the shrimp and place the seam-side down on the rack. If it still loosens, use a toothpick to secure it, but remove before serving.
Can I prepare these in advance and freeze them? Yes, assemble the shrimp, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Bake from frozen at 400°F (200°C) for 25–30 minutes, until cooked through.
What if my bacon is too salty? Choose a low-sodium bacon or reduce the added salt in the crab mixture. You can also soak the bacon in cold water for 10 minutes and pat dry to remove some saltiness.
Can I use smaller shrimp? Small shrimp are hard to stuff and cook too quickly. If you only have small shrimp, chop them, mix with the crab filling, and form into small patties, then wrap with bacon—but the cooking time will be shorter.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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