CRAB AND SCALLION STUFFED SHRIMP

CRAB AND SCALLION STUFFED SHRIMP

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3 1/2 TBS. butter

1/3 cup scallions, minced

1/2 tsp. Worcestershire

2 drops sriracha

1/3 cup mayonnaise

2 TBS. parsley, chopped

2 tsp. lemon juice

1 tsp. lemon zest

1/2 tsp Dijon mustard

Pinch of salt and a few grinds of pepper

1/2 lb. crab

1 1/2 cups fine bread crumbs

20 jumbo shrimp, butterflied

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Pre-heat oven 400*

Making the stuffing. Melt 2 TBS. butter in a medium frying pan.

Add scallions and a pinch of salt. Cook 3-4 minutes.

Add Worcestershire and sriracha and let cool.

In a medium bowl combine mayo, 1 TBS. parsley,

 lemon juice, zest, mustard and a

 pinch of salt and a few grinds of pepper.

Add onions and crab, mix gently. Set aside.

Making the bread crumbs. In a 10" skillet melt 11/2 TBS. butter.

Add bread crumbs and cook until golden brown.

About 4 minutes. Add parsley and 1/4 tsp. salt and set aside.

Stuffing the shrimp. Line cookie sheet with

 parchment paper and rub with a little butter.
 Place shrimp on cookie sheet.

Using a spoon or your hands mound a heaping TBS.

of crab mixture onto each shrimp.

Sprinkle and pat bread crumbs over crab mixture.

(this will be messy)

Then flip tail of shrimp over crab.

Bake 12-14 minutes, until golden brown and cooked through.

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This can be prepped in advance. Just keep

shrimp, crab mixture and bread crumbs

 separate until ready to bake.

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