Side Pannel
Crab-Stuffed Shrimp
Crab-Stuffed Shrimp
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Seafood
Ingredients List
- 12 Jumbo fresh shrimp
- 1 md Onion; finely chopped
- 1/2 Medium-size green pepper;
- -finely chopped
- 1/2 c Finely chopped celery
- 1/4 c Butter or margarine; melted
- 1 lb Lump crabmeat; drained and
- -flaked
- 3/4 c Saltine cracker crumbs
- 1/2 c Mayonnaise
- 1 tb Prepared mustard
- 2 ts Worcestershire sauce
- 1/8 ts Red pepper
- 1 Egg; beaten
- Paprika
- 1/4 c Butter or margarine; melted
Directions
Peel shrimp, leaving tails on; devein and butterfly shrimp. Cook shrimp in
boiling water 1 minute. Drain and place in a shallow pan.
Sauté onion, green pepper, and celery in 1/4 cup butter in a heavy skillet
until tender. Set aside.
Combine crabmeat and next 6 ingredients, stirring lightly. Stir in sautéed
vegetables.
Top each shrimp with 3 tablespoons crabmeat mixture. Sprinkle with paprika,
and drizzle 1/4 cup butter over shrimp.
Bake shrimp at 350°F for 20 minutes. Broil 6 minutes, basting occasionally
with butter in bottom of pan.
Yield: 4 to 6 servings.
Note: To butterfly shrimp, make a slit down back of shrimp using a sharp
paring knife, cutting almost through the shrimp. Open shrimp, and flatten.
boiling water 1 minute. Drain and place in a shallow pan.
Sauté onion, green pepper, and celery in 1/4 cup butter in a heavy skillet
until tender. Set aside.
Combine crabmeat and next 6 ingredients, stirring lightly. Stir in sautéed
vegetables.
Top each shrimp with 3 tablespoons crabmeat mixture. Sprinkle with paprika,
and drizzle 1/4 cup butter over shrimp.
Bake shrimp at 350°F for 20 minutes. Broil 6 minutes, basting occasionally
with butter in bottom of pan.
Yield: 4 to 6 servings.
Note: To butterfly shrimp, make a slit down back of shrimp using a sharp
paring knife, cutting almost through the shrimp. Open shrimp, and flatten.
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