Crab Stuffing

Ingredients

• 18-24 jumbo shrimp, peeled but with tail tip intact, deveined and butterflied
  
• 1/2 pound of lump crabmeat
• 1 sleeve of crushed Ritz crackers (about 1 cup)
• 1/2 teaspoon of Old Bay seasoning
• 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
• Pinch of kosher salt
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1 teaspoon of chopped fresh parsley
• 1/2 cup (1 stick) of butter, melted
• Additional melted butter, to drizzle, optional

Instructions

Preheat oven to 375 degrees F. Spray a large sheet pan with non stick cooking spray and set aside. Peel and devein the shrimp, leaving the very tale tip intact. Butterfly the shrimp. Rinse and drain well. Pick through the crabmeat to remove any cartilage or stray shell; set aside. Place the shrimp on the baking sheet.

Mix together the crushed crackers, Old Bay, Cajun seasoning, salt, pepper and parsley. Stir in the melted butter and mix until well combined. Add the crabmeat and lightly toss. Using approximately one tablespoon measure for each shrimp, form the stuffing into small oblong shaped bullets and press firmly into the butterflied shrimp. Bake at 375 degrees F for 20 minutes.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.