Recipe courtesy of Judy's Kitchen (

Adapted half recipe from

Rating:  9.5 out of 10

8 oz. crabmeat, shells and cartilege removed

3/4 - 1 tsp. Old Bay seasoning (I used 3/4 tsp.)

1 Tbsp. extra-virgin olive oil

1 Tbsp. butter + 1-1/2 Tbsp. melted butter for tops

1/4 cup minced scallions, or onions

2 Tbsp. minced celery

2 Tbsp. minced green or red peppers

2 Tbsp. finely chopped parsley

1-1/2 tsp. minced or grated garlic

2 Tbsp. lite mayonnaise

1 egg

1-1/2 Tbsp. freshly squeezed lemon juice

1-1/2 tsp. Worcestershire sauce

1-1/2 tsp. hot sauce

1/3 cup crushed saltines

1/4 tsp. Diamond kosher salt

1/8 tsp. black pepper

1-1/4 lb. large shrimp (10-15/lb. size), peeled with tails entact, deveined and butterflied.

Heat oven to 375F.  Spray a 9x12 baking dish with non-stick cooking spray; set aside.  Place crabmeat in a large bowl and sprinkle with Old Bay seasoning.  Toss lightly to combine; cover; refrigerate.

In a 10- or 12-inch saute pan or frying pan, heat oil and 1 Tbsp. butter over medium heat.  Add onions, celery and peppers and cook, stirring, until softened, about 5 minutes.  Stir in parsley and garlic; cook, stirring, 1 additional minute.  Off heat; cool at least 1/2 hour.  When vegetables are cool, add them to the crabmeat and toss lightly to combine.

In a small bowl, whisk together mayo, egg, lemon juice, Worcestershire and hot sauce.  Pour over crab mixture and toss lightly to combine.  Fold in saltines, salt and pepper, mixing lightly but thoroughly.

Mound some crabmeat stuffing over each shrimp, using about 1 Tbsp. for each.  Place shrimp, stuffed sides up, in baking dish.  Drizzle with the 1-1/2 Tbsp. melted butter.  Bake about 20 minutes, or till shrimp is cooked through.  (If you want more browning, just place shrimp under the broiler for a minute or two before serving.)  Yield:  4-5 servings