Crab Stuffed Shrimp
Low in fat, easy to make, and full of flavor
- 18 Large Shrimp
- 6 oz Crabmeat Canned, Drained
- 1 Egg
- 1/3 cup Bread Crumbs
- 1 Tbsp Mayonnaise
- 1/2 tsp Bay Seasoning
- 1/4 tsp Parsley Flakes
- 1 Tbsp Sweet Gherkin Pickle Juice
- 1/2 tsp Lemon Juice
- 1 Tbsp Parmesan Cheese Grated
- 1/2 tsp Paprika
Peel and de-vein raw shrimp. Remove tails. Butterfly shrimp by cutting along the outside curve partially through. Open the shrimp to flatten and place on an ungreased glass baking dish.
In a small bowl, combine the egg, mayonnaise, lemon juice, pickle juice, parsley, and bay seasoning. Stir in the crabmeat.
Place 1 tablespoonful of the mixture over each shrimp. Sprinkle with Parmesan cheese and Paprika.
Bake at 350 degrees F for 12 minutes. Serve warm. Refrigerate any leftovers.
I used the inexpensive canned crab. The sweet pickle juice took away the tin can aftertaste. You can also use pricey lump crab in this recipe for more elegant service. Cold leftovers were delicious.