Crab Stuffed Shrimp

Ingredients

• 20 jumbo shrimp or tigar shrimp, peeled and deveined (tails on)

• 8 ounces lump crab meat

• 1 teaspoons fresh thyme leaves

• 1 teaspoons Old Bay seasoning

• 0.5 teaspoons smoked paprika

• 0.3 teaspoons ground allspice

• 1 tablespoons fresh lemon juice

• 0.3 cups panko breadcrumbs

• 2 tablespoons unsalted butter, melted

• 2 tablespoons fresh parsley, chopped (for garnish)

• 4 lemon wedges (for serving)

• 1 pinch salt and black pepper to taste

• 1 cup parmesan cheese

• 1 cup Mayonnaise

• 1/2 cup garlic and herb butter

Instructions

Prep the shrimp: Preheat your oven to 400°F. Pat the 20 jumbo shrimp, peeled and deveined (tails on) dry with paper towels. Using a sharp knife, butterfly each shrimp by cutting down the back (where you deveined) almost all the way through, then press them open flat. Season with the dry seasoning listed above.

Make the crab filling: In a mixing bowl, combine 8 ounces lump crab meat, you want to keep those lump pieces intact as much as possible. Add the 1 teaspoons fresh thyme leaves, 1 teaspoons Old Bay seasoning, 0.5 teaspoons smoked paprika, 0.3 teaspoons ground allspice, bread crumbs, parmesan and 1 tablespoons fresh lemon juice. Stir to combine. Taste and adjust seasoning with 1 pinch salt and black pepper to taste.

Stuff the shrimp: Using a small spoon or a piping bag, mound about 1 tablespoon of the crab filling onto each butterflied shrimp, pressing it gently so it holds its shape. Arrange cut-side down on a lightly greased baking sheet or cast iron pan. Melt garlic herb butter and use a pastry brush to lightly drizzle butter on top on shrimp.

45

Bake: Bake for 12–13 minutes, until the shrimp are pink and curled, the filling is set, and golden brown. Keep a close eye after the 12-minute mark, shrimp cook fast and you don't want them to dry out.

6

Garnish and serve: Remove from the oven and immediately garnish with 2 tablespoons fresh parsley. Serve hot with 4 lemon wedges (for serving) on the side for squeezing over the top.