Ingredients
- 20 fresh jumbo shrimp- about 2 lbs. peeled, deveined and butterflied
- ¼ tsp. black pepper
- ½ tsp. salt
- 1½ cups crushed Ritz crackers
- 1½ tsp. red hot pepper
- 1 tbsp. Worcestershire sauce
- 3 tbsp. fresh lemon juice
- 1 egg lightly beaten
- ¼ cup mayonnaise
- 1 tbsp. minced garlic
- ¼ cup plus 1 tbsp. chopped fresh parsley
- 1 lemon, cut into wedges
- 3 tbsp. melted butter for drizzling over
Directions
Place crabmeat in a large bowl and season with 2 tsp. of seasoning. Cover and refrigerate until ready.
In a medium skillet, melt the remaining 4 tbsp. of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add ¼ cup of the parsley and the garlic, and cook stirring 1 minute.
Remove from heat and let cool. Add the cooled vegetables to the crabmeat and toss to combine.
Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a wooden spoon.
Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently.
Season peeled shrimp lightly with the remaining ¼ tsp. seasoning. Mound about 2 tbsp. of crabmeat stuffing onto each shrimp, pressing gently so that stuffing sticks to shrimp.
Place shrimp onto buttered baking dish and sprinkle the remaining ½ cup of cracker crumbs over the tops of the shrimps. Drizzle with the melted butter.
Place into preheated 350′ oven, bake until golden, about 25 minutes.
