Crab Stuffed Shrimp
|Jumbo shrimp||1 Dozen (Fresh)|
|Egg||1 , beaten|
|Onion||1 Medium, finely chopped|
|Lump crabmeat||1 Pound, drained, flaked|
|Prepared mustard||1 Tablespoon|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Medium, finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Red pepper||1⁄8 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Saltine cracker crumbs||3⁄4 Cup (12 tbs)|
Peel shrimp, leaving tails on; devein and butterfly shrimp.
Cook shrimp in boiling water 1 minute.
Drain and place in a shallow pan.
Saute onion, green pepper, and celery in 1/4 cup butter in a heavy skillet until tender.
Combine crabmeat and next 6 ingredients, stirring lightly.
Stir in sauteed vegetables.
Top each shrimp with 3 tablespoons crabmeat mixture.
Sprinkle with paprika, and drizzle 1/4 cup butter over shrimp.
Bake shrimp at 350° for 20 minutes.
Broil 6 minutes, basting occasionally with butter in bottom of pan.