|Recipe : Entry # 6111|
|Crab Stuffed Shrimp|
|North Alabama EC|
|24 jumbo shrimp
1 lb lump crab meat
1 c breadcrumbs
2 clove garlic, minced
2 tbs fresh lemon juice
4 scallions, green part thinly sliced
1/4 c flat leaf parsley, chopped
3/4 c mayonnaise
2 tbs dijon mustard
salt and pepper, to taste
1/2 c panko breadcrumbs
2 tbs butter, melted
|Preheat oven to 300°.
Peel, devein and butterfly shrimp leaving tail intact.
Cut slit in shrimp, as seen above.
Pick through crab meat to remove any shell fragments.
Combine crab meat, breadcrumbs, garlic, lemon zest, lemon juice, scallions, parsley, mayonnaise, and mustard. Do not over mix. Add salt and pepper to taste.
Place shrimp on baking sheet. Form 1 inch balls and place on top of slit in shrimp as seen above.
Top each shrimp with panko breadcrumbs. Drizzle the top of each shrimp with melted butter.
Bake for 15 to 18 minutes. Remove baking sheet from oven. Heat oven in broiler mode. Place shrimp under broiler for 4-5 minutes or until breadcrumbs are browning. Watch carefully so shrimp don't overcook.
Serve immediately with lemon wedges. YIELD: 6 dinner servings or 24 appetizers