Crab Stuffed Shrimp
|Jumbo shrimp||1 Dozen|
|Green pepper||1⁄2 Medium|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Fresh crabmeat||1 Pound|
|Worcestershire sauce||2 Teaspoon|
|Red peppers||1⁄8 Teaspoon|
|Prepared mustard||1 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Cracker crumbs||3⁄4 Cup (12 tbs)|
Peel shrimp, leaving tails on; devein and butterfly.
Cook shrimp in boiling water 1 minute.
Drain and place in a shallow baking dish.
Saute onion, green pepper, and celery in 1/4 cup butter in a heavy skillet until tender.
Combine crabmeat and the next 6 ingredients, mixing 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 at 350Â° for 20 minutes.
Broil 6 minutes, basting occasionally with butter in bottom of baking dish