Crab-Stuffed Shrimp

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds jumbo shrimp, shelled and deveined
  • 1 teaspoons sugar
  • 4 peppercorns
  • ½ teaspoon dried parsley
  • teaspoons salt
  • ½ pound crabmeat, fresh, frozen or canned
  • 2 tablespoons minced celery
  • 1 tablespoon minced scallion
  • Freshly ground black pepper
  • 1 teaspoon lemon juice
  • ¼ cup mayonnaise or salad dressing


    1. Drop shrimp into boiling water containing sugar, peppercorns, parsley and two teaspoons of the salt. Cook for three to five minutes, until shrimp turn pink. Drain. Cool.

    2. Split each shrimp down the back, removing a thin wedge of meat to allow room for stuffing. Chop removed shrimp.

    3. Drain and flake crabmeat. Combine with chopped shrimp and remaining ingredients. Pack into cavities of shrimp. Chill until ready to use.