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Crab Stuffed Shrimp

Village IdiotVillage Idiot Posts: 6,947
edited May 2013 in EggHead Forum
I'm breaking a long standing rule - I'm posting a cook I've done before.  Except, this time, I'm using a different recipe that I think is fantastic !!!!
I thought it was so good, I used it in ABT's and they were great too.

Recipe at the end.

Assembled in the kitchen


On the Egg


Plated with spinach souffle and rice pilaf.




12  Shrimp, jumbo, peeled, deveined, butterflied

1 tablespoon Butter

1/2 medium Onion , finely chopped

1/2 medium Green pepper, chopped

1/2 cup Celery, finely chopped

1 pound Crab meat, lump, shell removed

3/4 cup Saltine crackers, finely crushed

1/2 cup Mayonaise

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon Lemon juice, fresh

1/8 teaspoon Cayenne Pepper

1 Egg, beaten

1/4 cup Butter, melted       

Old Bay Seasoning

Lemon wedges


1. Saute veggies in 1 T. butter; set aside.

2. Mix saltines, mayo, mustard, Worcestershire, lemon juice, cayenne and egg. Stir in veggies and then gently fold in crab keeping the lumps as whole as possible

3. Spread each butterflied shrimp open and top with 1/4 of the crab mixture mounding nicely. Shake a little Old Bay on each and drizzle with melted butter

4. Bake at 350 for 20minutes indirect until lightly browned and bubbly. Serve with a squeeze of lemon.


Dripping Springs, Texas.
Gateway to the Hill Country


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