If you’re a shy, introvert-type person, you might not want to choose this appetizer to serve at a gathering. Because you will be the hit of the party! Everyone will be talking about you, asking you to regale the crowd and share this recipe out loud. Now, if you’re a center-of-attention-loving extrovert? Well… This Is Your Recipe! Crab “stuffing” made with a trinity of green pepper, onion and celery is the perfect fresh and rich topping for this show stopper. Mustard, Worcestershire sauce and cayenne perfectly compliment the seafood without overpowering it. With the stuffing just spooned on top, everything becomes nice and flaky on the plate and in your mouth.
The secret here is to buy good quality fish. And it is no secret that when displayed hot from the oven for your guests, these will be the first to go because everyone will be scrambling to make sure they get one. Or three.
Crab can be expensive, but with this small amount, enjoy a rich sampling without spending too much.
Serve with fresh cut lemon wedges and cocktail sauce. I make a quick, fresh and easy cocktail sauce that rivals any restaurant with just ketchup, prepared horseradish and diced jalapenos. Use quantities to your own taste.
- 12 jumbo shrimp
- 1 medium onion finely chopped
- 1/2 medium green pepper finely chopped
- 1/2 cup finely chopped celery
- 1/4 cup butter
- 1 pound lump crab meat picked over for shells
- 3/4 cup bread crumbs
- 1 tablespoon mustard
- 4 teaspoons Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1 egg beaten
- 1/4 cup butter melted
- Crushed red pepper flakes optional
- Fresh parsley for garnish
- Lemon wedges
- Optional homemade cocktail sauce:
- Ketchup to taste
- Prepared horseradish to taste
- Jalapeno pepper minced and to taste
- Spray a 9 x 13 or other large baking pan with cooking spray.
- Peel, devein and carefully butterfly shrimp. Open shrimp and arrange on baking sheet or pan.
- Melt 1/4 cup butter in sauce pan and sauté onion, green pepper and celery until tender.
- In medium bowl, combine crab meat, bread crumbs, mustard, Worcestershire sauce, cayenne pepper and egg. Stir in the sautéed vegetables.
- Top each shrimp with a good tablespoon of crabmeat mixture. Sprinkle with paprika, crushed red pepper flakes and drizzle melted butter over shrimp.
- Bake at 350F for 20 minutes. Then turn oven on Broil and cook for additional 6 minutes.
- Sprinkle parsley on shrimp and serve hot with lemon wedges and cocktail sauce, if you like.
Recipe given to me by an family friend long ago. P.S. By the way, I am not poking fun at introverts. I happen to be married to one and love all the wonderful aspects of introspective personalities.