Recipe - Crab-Stuffed Shrimp

12 Jumbo fresh shrimp
1 md Onion; finely chopped
One half Mediumsize green pepper;
finely chopped
One half cup Finely chopped celery
One fourth cup Butter or margarine; melted
1 pound Lump crabmeat; drained and
flaked
Three fourths cup Saltine cracker crumbs
One half cup Mayonnaise
1 tablespoon Prepared mustard
2 teaspoon Worcestershire sauce
1/8 teaspoon Red pepper
1 Egg; beaten
Paprika
One fourth cup Butter or margarine; melted

Peel shrimp, leaving tails on; devein and butterfly shrimp. Cook shrimp in
boiling water 1 minute. Drain and place in a shallow pan.

Sauté onion, green pepper, and celery in One fourth cup butter in a heavy skillet
until tender. Set aside.

Combine crabmeat and next 6 ingredients, stirring lightly. Stir in sautéed
vegetables.

Top each shrimp with 3 tablespoons crabmeat mixture. Sprinkle with paprika,
and drizzle One fourth cup butter over shrimp.

Bake shrimp at 350°F for 20 minutes. Broil 6 minutes, basting occasionally
with butter in bottom of pan.

Yield: 4 to 6 servings.

Note: To butterfly shrimp, make a slit down back of shrimp using a sharp
paring knife, cutting almost through the shrimp. Open shrimp, and flatten.

Busted by Gail Shermeyer 4paws@netrax.net

Notes: Enjoy CrabStuffed Shrimp next time you invite company for dinner.
After the crab mixture is added, the shrimp are so large and rich that just
two or three of them make an ample serving. To make them ahead, stuff the
shrimp, cover, and chill several hours. Add paprika and butter just before
baiting.

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998