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Atlantic Shores Crab Stuffed Shrimp!

Fresh bounty from the sea always makes for a spectacular dish. Two flavor favorites are succulent shrimp and sweet crab.

What better than to put these two together!

Whip up a batch of Atlantic Shores Crab Stuffed Shrimp and impress guests at your next gathering.

For the crab (make a crab cake)

  • 1lb Fresh local jumbo lump crab meat; lightly picked without breaking up the lumps
  • ½ Cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Egg
  • 1 ½ teaspoon Old Bay Seasoning
  • The juice from ½ lemon
  • ¼ teaspoon Worcestershire sauce
  • Small amount Tabasco sauce
  • 13 saltine crackers; finely ground
  • 2 Tablespoons fresh parsley; finely chopped
  • Salt and pepper

Mix all ingredients EXCEPT the crab and saltines in a bowl. In another bowl put crabmeat. Add the mayonnaise mixture to the crab, gently fold 3-4 times to get the crab coated (Not too much!) Add the saltines and fold the mix 5-6 times. Everything will start to bind up. The goal is to mix as much as you can without over-mixing and breaking up the crab. Let the mix sit for a few minutes for the saltines to absorb the “wet” ingredients. Divide the mix into 5 crab cakes.

For the shrimp

  • 20  16-20 sized shrimp
  • Peel, de-vein, and butterfly the shrimp.
  • On a baking sheet, spread 4 shrimp and lay with wide ends together to form a cross shape.
  • Place a crab cake in the center of the “cross,” and wrap the shrimp up around the sides.
  • Drizzle about 1 teaspoon melted butter over each stuffed shrimp and bake at 305 degrees for about 12 minutes.

Serve immediately!