Ingredients
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1 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat if fresh isn't available)
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2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning (or to taste)
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4 tablespoons butter, plus
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3 tablespoons melted butter
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1/2 cup onion, minced
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1/4 cup celery, minced
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1/4 cup chopped fresh parsley
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1 tablespoon garlic, minced
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1/4 cup mayonnaise
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3 tablespoons fresh lemon juice
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1 tablespoon Worcestershire sauce
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1 tablespoon hot sauce
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1 cup buttery cracker, crushed
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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2 lbs u- 12 shrimp or 2 lbs jumbo shrimp, shelled,deveined,and butterflied
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1 egg, beaten
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1/4 cup green bell pepper, minced
Instructions
- Preheat the oven to 375 degrees.
- Line your baking dish with foil, and butter or spray with non stick cooking spray.
- Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
- Cover and refrigerate until ready to use.
- In your fry pan, melt 4 tablespoons butter over medium-high heat.
- Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
- Add the parsley and the garlic, and cook, stirring, for 1 minute.
- Remove from heat and let cool.
- Add the cooled vegetables to the crabmeat and toss to combine.
- Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
- Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
- Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
- Drizzle with the remaining melted butter.
- Bake until golden, about 20 minutes.