If you love Southern seafood, get ready for a game-changing dish—Crispy Hushpuppy Crab-Stuffed Shrimp! These golden-fried, hushpuppy-coated shrimp are stuffed with lump crab meat, seasoned to perfection with bold Cajun spices, and fried to crispy, juicy deliciousness.
Each “Big Dawg” shrimp is skewered, coated in a thick, flavorful hushpuppy batter, and deep-fried until golden brown and crunchy. The batter combines cornmeal, Cajun spices, and fresh crab, giving you the perfect balance of crunch and juiciness. Whether you serve them as an appetizer, game-day snack, or seafood feast centerpiece, these crispy shrimp will have everyone coming back for more!
Pair them with spicy mayo, Bang Bang sauce, or your favorite dip, and get ready for a serious flavor explosion.
Ingredients: What You Need
For the Hushpuppy Crab Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tsp salt (because, DUH)
- 1 tsp garlic powder (or fresh chopped garlic)
- 2 tsp Cajun seasoning (like Tony Chachere’s)
- 1 tsp Lemonbae seasoning (or lemon pepper)
- 1 stick unsalted butter, melted
- ¾ cup buttermilk
- 1 egg
- 8 oz lump crab meat
For the Shrimp:
- 1 lb large shrimp (13/15 count, aka “Big Dawg Shrimp”)
- Cajun seasoning, to taste
- Skewers
For Frying:
- Vegetable oil (for deep frying)
For Serving:
- Spicy mayo, Bang Bang sauce, or your favorite dipping sauce
Step-by-Step Instructions
1. Make the Hushpuppy Crab Batter
- In a large bowl, combine cornmeal, flour, salt, garlic powder, Cajun seasoning, and Lemonbae seasoning.
- Stir well to evenly distribute the seasoning (because, DUH, we need FLAVOR).
- Add melted butter, buttermilk, and egg, then mix until smooth.
- Gently fold in the lump crab meat, keeping some chunks intact for better texture.
2. Prep the Shrimp
- Use only Big Dawg shrimp (anything smaller = popcorn shrimp).
- Slice a small slit down the middle of each shrimp to help them hold their shape.
- Poke a skewer through the tail, ensuring they stay straight when frying.
3. Heat the Oil
- Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pan.
- While the oil heats, transfer the hushpuppy batter into a tall cup—this makes dipping easier!
4. Coat & Fry the Shrimp
- Dip each skewered shrimp into the hushpuppy crab batter, ensuring a full, even coating.
- Immediately fry for 3–5 minutes, or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
5. Serve & Enjoy
- Plate up these crispy shrimp skewers while they’re fresh and hot.
- Dip in spicy mayo, Bang Bang sauce, or your go-to seafood dip.
- Enjoy every crispy, juicy, crab-filled bite!
Pro Tips for the Perfect Hushpuppy Shrimp
Let the batter rest: Letting the batter sit for 5 minutes before dipping helps it stick better to the shrimp.
Go big on the shrimp: Jumbo shrimp hold up best and give you the perfect bite.
Thick batter = better coating: Make sure your hushpuppy batter is thick so it clings well to the shrimp.
Don’t overmix the crab: Keeping chunks intact makes for a more flavorful, textured batter.
Fry in small batches: Overcrowding the pan lowers the oil temperature and affects crispiness.
About the Creator
This recipe comes from My Family Finds AKA Kimmy’s Kreations, a home cook passionate about making soulful, flavorful Southern dishes that bring people together. Kimmy’s love for classic comfort food and bold seasonings shines through in every bite of these crispy, crab-stuffed shrimp.
Follow @KimmysKreations for more down-home Southern recipes that deliver big flavor, big crunch, and serious comfort!
Kimmy’s Kreations | @KimmysKreations