- 1 pound jumbo shrimp, peeled and de-veined, tails intact
- 1 – pound. lump crab meat
- 1/3 cup bread crumbs
- 1/3 cup onion, minced
- 3 cloves, minced
- 2 TBSP butter
- 1/2 cup mayonnaise
- 2 TBSP Dijon mustard
- 2 TBSP lemon juice
- 1/4 Tsp. dried thyme
- 3 table spoons of HR&G Seasoning
- 1/4 Tsp. Tabasco Sauce
- 1/4 Cup Shredded Parmesan cheese
salt & pepper to taste
In a small skillet, heat the butter over medium heat and sweat the onions and garlic for about 3 minutes.
To make the crab filling, mix together the bread crumbs, onion/garlic mixture, mayonnaise, mustard, Old Bay, thyme, lemon juice, Tabasco, and Parmesan cheese. It needs to be the consistency of a smooth paste, so add some olive oil as necessary to keep it smooth. Gently fold in the crab meat. Set in the fridge for 30 minutes to let the flavors marry.
To assemble the shrimps, butterfly each shrimp from the top using the same cut from the de-veining process, leaving the tail intact. Flatten the shrimp out and spoon about a teaspoon of the filling onto the shrimp. Gently fold the shrimp up towards the tail and secure with a toothpick. Repeat for all remaining shrimp. Place on an un-greased baking sheet.
Before placing in the oven, sprinkle a little extra Parmesan cheese over the top of each shrimp.
Bake uncovered for 10-12 minutes at 350 degrees.