Crab Stuffed Bacon Wrapped Butterfly Shrimp


You guys…crab stuffed bacon wrapped butterfly shrimp!
I know that is a lot to say in one breath, but these little nuggets are amazing.

Sure, you can totally just eat the butterfly shrimp, but why? These are so easy and so delicious to make and they kinda make me feel fancy.

One of my favorite seafood foods are crab cakes, so when I was developing this recipe I wanted to marry shrimp and crab cakes together and then well, bacon. Because BACON. It’s always fun to build on your favorite recipe.

I took a shortcut and used SeaPak Jumbo Butterfly Shrimp. Why prep and fry the shrimp yourself, when SeaPak has already done the messy work for you??!?!? You ever notice how much your house smells when you fry indoors? I swear the scent lingers for more than a day. That is another bonus to using the SeaPak Shrimp…NO STINKY house. Oh and they are delicious too, with sweet tender shrimp inside the nice crispy coating. I can certainly see why they are America’s favorite butterfly shrimp. The USDA recommends you eat at least two 4-ounce servings of seafood each week. Shrimp is an excellent way to meet that goal, especially for your pickiest esters!!

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5.0 from 1 reviews
Crab Stuffed Bacon Wrapped Butterfly Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 12
A simple semi-homemade appetizer made with SeaPak shrimp.
Crab Stuffing
  • 8 oz lump crab meat
  • 3 tablespoons mayonaise
  • 2 geen onions, geen parts only, thinly sliced
  • 2 tablespoons Flat Leaf Parsley, Chopped fine
  • ¼ cup Panko crumbs
  • ½ tablespoon Dijon Mustard
  • ½ teaspoon Seafood seasoning (such as Old Bay)
  • Juice from ½ lemon
  • Salt and Pepper to taste
  1. Preheat over to 400º.
  2. Place bacon on rimmed being sheet lined with non-stick foil or parchment paper.
  3. Bake bacon for 10 minutes. (You want the bacon to be almost done, but not crispy).
  4. Remove and place on paper towel lined plate.
  5. Increase oven to 425º
Crab Stuffing
  1. In a medium bowl, mix crab,mayonnaise, green onions, parsley, panko crumbs, mustard, seafood seasoning, lemon juice, salt and pepper.
  2. Arrange shrimp on a baking sheet, place 1 tablespoon of crab filling on top of shrimp.
  3. Wrap bacon around shrimp with 2 ends under shrimp.
  4. Place shrimp bacon seam side down on baking sheet.
  5. Bake for 14 minutes.
You will most likely have some excess crab filling.
Cover and store in refrigerator for 2 days or make a couple small crab cakes.
To make crab cakes, form into small patties, coat in bread crumbs and cook in a medium skillet over medium low heat with olive oil until crispy on both sides.

**Post sponsored by SeaPak, opinions and recipe are 100% mine**


  1. 1

    My son would LOVE those shrimp…I’ll have to look for them. And the appetizer — or is it a main dish? — you created with them? Just WOW!

  2. 3

    These look amazing Leslie!! Gimme a whole plate!!!

  3. 5

    Whaaaaa? You’re killing me here, I won’t be able to stop thinking about these all day — perfect for March Madness!

  4. 7

    I like how you used the pre done shrimp and added more things to fancy it up. Way to go. Looks delicious.

  5. 9

    It looks very attractive! In the summer, this dish is very great. I will try doing for my family! Thanks the author!

  6. 10

    Love how easy these are. What a cute appetizer idea too!

  7. 12

    My family would love these!! and I love how easy they are