Crab Stuffed Shrimp
Ingredients
The shrimp
-
1
lb
Shrimp (16-20 count per pound, peeled, deveined, and butterflied)
The stuffing
-
1
lb
lump crabmeat (jumbo lump, claw, or lump)
-
½
cup
mayonnaise
-
1
large
egg
-
1
teaspoon
old bay seasoning
-
½
teaspoon
lemon juice
-
1
teaspoon
Italian parsley (finely chopped)
Instructions
- Peel and devein the shrimp, then butterfly them without cutting completely through.
- Season the butterflied shrimp with salt and pepper and refrigerate.
- In a mixing bowl, combine mayonnaise, old bay seasoning, lemon juice, parsley, and beaten egg until well mixed.
- Add imperial sauce to the crabmeat, reserving about one-quarter of it, and gently fold the crab meat into the sauce.
- Top each shrimp with about one tablespoon of the crab meat mixture.
- Place the stuffed shrimp on a baking sheet, adding a little water to the pan.
- Bake at 375°F for 15-18 minutes until the filling is golden brown.
- Serve with cocktail sauce and lemon wedges.
Nutrition Facts (estimated)
Servings
16
Calories
96
Total fat
6g
Total carbohydrates
0.4g
Total protein
10g
Sodium
446mg
Cholesterol
62mg
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