Baked Stuffed Shrimp With Crabmeat Stuffing - cooking recipe

Ingredients

1 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat if fresh isn't available)
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning (or to taste) (optional)
4 tablespoons butter, plus
3 tablespoons melted butter
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup green bell pepper, minced
1/4 cup chopped fresh parsley
1 tablespoon garlic, minced
1/4 cup mayonnaise
1 egg, beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup buttery cracker, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs u- 12 shrimp or 2 lbs jumbo shrimp, shelled,deveined,and butterflied

Preparation

Preheat the oven to 375 degrees.
Line your baking dish with foil, and butter or spray with non stick cooking spray.
Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
Cover and refrigerate until ready to use.
In your fry pan, melt 4 tablespoons butter over medium-high heat.
Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
Add the parsley and the garlic, and cook, stirring, for 1 minute.
Remove from heat and let cool.
Add the cooled vegetables to the crabmeat and toss to combine.
Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
Drizzle with the remaining melted butter.
Bake until golden, about 20 minutes.