Bacon Wrapped Crab Stuffed Shrimp

Bacon Wrapped Crab Stuffed Shrimp

Pssst! Can I let you in on a little secret about this bacon wrapped crab stuffed shrimp?

I can’t believe I am saying this, but we actually prefer this stuffed shrimp cooked in the oven under the broiler than cooked outside on the grill…

GASP!

David is always “chomping at the bit” to fire up his Weber grill, but we have discovered that these stuffed shrimp lose their sweetness when grilled over an open flame.

We feel like the bacon gives the crab meat and shrimp just enough smokiness that you do not miss the grill flavor. The grill is a little harsh and totally masks the flavor. Of course, you could totally give it a shot, it’s only our opinion and everyone is entitled to their own, right?

Served as a appetizer or main course, Bacon Wrapped Crab Stuffed Shrimp are made with rich crab meat packed around jumbo shrimp, wrapped in smoky bacon. | TheMountainKitchen.com

Flashback to our Virginia Beach Days:

We used to get stuffed shrimp from a seafood shop called Frog Island Seafood down in Barco, NC. This seafood shop is located at the junction of 158 and 168.  If you have ever driven down to the Outer Banks, more than likely you have passed by this place.

David and I use to clean cottages down at Corolla, NC ions ago when we lived in Virginia Beach. During the summer, we worked our regular full-time jobs all week and on Saturdays and Sundays traveled down to the Outer Banks to clean cottage to earn extra income. We passed right by Frog Island Seafood every time we went down and after smelling the salty air all day at the beach, we always craved seafood.

One day, we stopped into Frog Island Seafood often. Each time we picked up some of these delicious stuffed shrimp as a treat for our hard work because I am here to tell you working 40-hours a week and then commuting an hour (one way) to clean cottages, while other people vacationed all summer was for the damn birds! Anyway, this bacon wrapped crab stuffed shrimp were a great take away from all those memories of cleaning cottages during the summer.

Served as a appetizer or main course, Bacon Wrapped Crab Stuffed Shrimp are made with rich crab meat packed around jumbo shrimp, wrapped in smoky bacon. | TheMountainKitchen.com

Since we cannot get our beloved stuffed shrimp from Frog Island anymore, we started making them at home. We purchase prepared crab cakes, instead of purchasing all the ingredients to make the crab cakes ourselves. Buying them prepared is easier and it takes some of the steps out of the recipe. We usually can find quality prepared crab cakes without fillers at stores such as Wegmans or Harris Teeter.

Bring a final taste of summer to your Labor Day Party!

Summer is coming to an end, so it’s time to splurge with these Bacon Wrapped Crab Stuffed Shrimp. The stuffed shrimp is made with rich sweet crab meat is packed around jumbo shrimp, then wrapped in smoky bacon to hold it all together.

This delicious bacon wrapped crab stuffed shrimp can be served as a main course or as an appetizer. 

Served as a appetizer or main course, Bacon Wrapped Crab Stuffed Shrimp are made with rich crab meat packed around jumbo shrimp, wrapped in smoky bacon. | TheMountainKitchen.com

How To Make Bacon Wrapped Crab Stuffed Shrimp

Position an oven rack to the top of the oven and preheat the oven broiler to high.

Divide each crab cake evenly into 4 portions. Lay bacon slices out on a flat surface.

Peel shrimp, leaving tails on; devein shrimp, if desired. Using a sharp knife and staring at the tail end, butterfly each shrimp and open it up like a book.

Served as a appetizer or main course, Bacon Wrapped Crab Stuffed Shrimp are made with rich crab meat packed around jumbo shrimp, wrapped in smoky bacon. | TheMountainKitchen.com

Stuff the Shrimp

Lay the shrimp as possible in the palm of your hand. Shape one portion of the crab cake evenly around the shrimp, forming a ball (leave tail exposed).

Wrap a slice of bacon around the crab mixture packing it around each shrimp. Tuck the ends under the shrimp and secure with a toothpick.

Repeat procedure with remaining crab cake portions and shrimp.

Broil the Stuffed Shrimp

Broil until the bacon starts to crisp and shrimp are opaque, about 10 to 15 minutes.

Remove the toothpicks and serve with lemon wedges.

Served as a appetizer or main course, Bacon Wrapped Crab Stuffed Shrimp are made with rich crab meat packed around jumbo shrimp, wrapped in smoky bacon. | TheMountainKitchen.com

Before I sign off…

Please keep this in mind: Life doesn’t need special occasions to eat good food. Treat yourself good, treat yourself often and do not take tomorrow for granted.

Enjoy every delicious moment of the last bites of summer!

Served as a appetizer or main course, Bacon Wrapped Crab Stuffed Shrimp are made with rich crab meat packed around jumbo shrimp, wrapped in smoky bacon. | TheMountainKitchen.com
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3.67 from 3 votes

Bacon Wrapped Crab Stuffed Shrimp

Served as an appetizer or main course, Bacon Wrapped Crab Stuffed Shrimp are made with rich crab meat packed around jumbo shrimp, wrapped in smoky bacon.
Course Appetizer, Main Course
Cuisine American
Keyword bacon, crab, stuffed shrimp
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 stuffed shrimp
Calories 198kcal

Ingredients

  • 8 ounces prepared crab cakes two 4-ounce crab cakes, uncooked
  • 6 large jumbo shrimp, raw and peeled (tails on)
  • 6 bacon slices
  • lemon wedges for serving (optional)
  • toothpicks to hold them together

Instructions

  • Position an oven rack to the top of the oven and preheat the oven broiler to high.
  • Divide each crab cake evenly into 4 portions. Lay bacon slices out on a flat surface.
  • Peel shrimp, leaving tails on; devein shrimp, if desired. Using a sharp knife and staring at the tail end, butterfly each shrimp and open it up like a book.
  • Lay the shrimp as possible in the palm of your hand. Shape one portion of the crab cake evenly around the shrimp, forming a ball (leave tail exposed).
  • Wrap a slice of bacon around the crab mixture packing it around each shrimp. Tuck the ends under the shrimp and secure with a toothpick.
  • Repeat procedure with remaining crab cake portions and shrimp.
  • Broil until the bacon starts to crisp and shrimp are opaque, about 10 to 15 minutes.
  • Remove the toothpicks and serve with lemon wedges.

Nutrition

Calories: 198kcal | Carbohydrates: 3g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 81mg | Sodium: 501mg | Potassium: 145mg | Vitamin A: 190IU | Vitamin C: 0.4mg | Calcium: 135mg | Iron: 0.9mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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15 thoughts on “Bacon Wrapped Crab Stuffed Shrimp”

  • Frog Island is the best. I stop by on the way to OBX for the weekend and again Sunday on the way back to Norfolk for seafood for dinner in the week as well. Always get their prepared crab cakes to stuff everything from fish to chicken breast to soft shells. Nice that you gave them some recognition.

  • I can’t wait to try these! Of course we don’t get beautiful shrimp like that but fresh frozen works pretty well. I think I agree with you on baking the shrimp. I’ve never thought about it but they come out so plump and the texture is just the way we like it.

      • I loved the background inspirational story behind this fantastic recipe. I wish we live there. Wondering about the part of the recipe where you say “We purchased prepared crab cakes, instead of purchasing the ingredients needed to make the crap cakes ourselves”. Did you just ask for crab cakes, or did you ask specifically for crab cakes to stuff shrimp? Did you need to wait in line or just walk up to the counter? Do you think the supermarket near me will have the exact crab cakes to stuff shrimp, wrap in bacon, then take pictures of, and post online as an actual recipe? Or might they have crab cakes to stuff in shrimp and wrap in bacon for non recipe posts?

  • Beautiful, Debbie! Love the idea of using crab cakes to make life easier. I have made quite a few trips to the Outer Banks (mainly Ocrakoke) but never got to try Frog Island Seafood…will keep my eyes open for it next time.

  • Really love the idea if this recipe.
    But saying its loses flavor over a charcoal grill vs a propane/gas grill .
    Is premature. If u know how to use coals properly.. the smoke flavor adds something you cant get from a propane grill… but either way you grill it.. I think your grilling skills will make it rich in flavor and something that will be a regular in the bbq grill this summer…

  • My fiancé and I have a routine of cooking “fancier” recipes on the weekend for us and my parents. After almost 3 years of this routine, this recipe is easily the best we’ve tried. It was outstanding!!! The only changes we made to the recipe were we used shrimp that were a little smaller (because that’s all we had on hand) and as a result we only needed to use half a piece of bacon on each shrimp. We used toothpicks soaked in water for a few minutes (keeps the toothpicks from catching on fire in broiler) to keep the shrimp together and we also flipped the shrimp halfway through cooking. I highly, highly, suggest you as well flip the shrimp once halfway through too. If you don’t I could easily see the bacon being undercooked on the bottom. Absolutely incredible recipe.

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