CRAB IMPERIAL STUFFED SHRIMP

This recipe is similar to my Chesapeake Blue Crab Cakes, minus the crackers.

You will have a half pound left over to make 4 crab cakes for your next dinner.

8 jumbo shrimp (16-20 per lb)

2 T melted butter, divided

Sea salt and finely ground black pepper

Imperial Sauce

1 large egg 

½ cup mayonnaise, preferably Dukes

2 t Old Bay Seasoning

2 t Coleman's Dry Mustard

1 t Worcestershire sauce

1 T finely chopped Italian parsley

1 t snipped chives

Zest and juice of ½ lemon

1 lb fresh jumbo lump crab meat

Imperial Topping

4 T Dukes Mayonnaise

1 T freshly grated Parmigiano-Reggiano cheese

Paprika, for garnish

Melted butter 

Peel, devein, and butterfly shrimp.

Place shrimp with cut side down on a greased baking sheet.

Brush with half of the melted butter and season with salt and pepper.

Refrigerate while making the crab Imperial filling.

In a medium bowl, whisk the egg then mix in the rest of the Imperial Sauce.

Gently fold in the crab meat.

Cover and refrigerate for 15 to 20 minutes.

In a small bowl, mix together the Imperial Topping and set aside.

Preheat oven to 425 degrees F.

Remove shrimp and crab mixture from refrigerator.

Using your hands, mound some crab mixture onto the flat side of each shrimp.

Gently curl tail over top of stuffed shrimp.

Drizzle with a little of the Imperial Topping.

Sprinkle with paprika and drizzle with remaining butter.

Bake 12 to 15 minutes.

Place under broiler for 1 to 2 minutes.

Serve with lemon wedges.