Ingredients

The following ingredients have 8 Servings
  • 2 pounds shrimp (12/15 per pound, peeled and deveined with the tails left on)
  • 1 pound lump blue crab meat
  • 4 tablespoons unsalted butter
  • 4 scallions (white part only, finely chopped)
  • 1 celery rib (finely chopped)
  • 1/2 green bell pepper (finely chopped)
  • 1/2 cup mayonnaise
  • 1 egg (beaten, can use extra-large or large)
  • 3 tablespoons sour cream
  • 1/2 teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Old Bay Seasonings
  • 1/4 teaspoon lemon pepper
  • 1 teaspoon Creole Seasoning
  • 24 round buttery crackers (I used Ritz)
  • 3 tablespoons unsalted butter (melted)
  • 14 round buttery crackers

Instruction

  • Preheat the oven to 400 degrees F.
  • While the oven is preheating, melt butter in a medium-size skillet over medium heat. Add the scallions, celery, and bell pepper. Cook and stir for about four minutes or until the veggies are tender and translucent. Remove from the heat and set aside.
  • Crush the crackers using a food processor or by placing them in a plastic bag and crushing them with your hand or a rolling pin.
  • Spread out the crab meat on a plate and carefully pick through it to remove and discard any bits of shell or cartilage. The shell pieces are easier to feel than to see. Set aside.
  • Add the cooled veggies, mayonnaise, beaten egg, sour cream, dry mustard, Worcestershire, Old Bay seasonings, lemon pepper, and Creole Seasoning to a large bowl and mix well. Add the crushed crackers and crab meat and toss gently to prevent the lumps from breaking up.
  • Cover and chill this mixture for about 30 minutes to allow it to set up a bit.
  • While the mixture is chilling, butterfly your shrimp by inserting a knife about half-way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Use your hands to gently open up the shrimp and place it cut side down on a lightly greased baking sheet with the tail folded over in a "c".
  • Use a small ice cream scoop (about 1.5 inches in diameter) to take a level scoop of the crabmeat mixture and place it on the top side of the butterflied shrimp. You might want to pack down the crab mixture a bit, and you may have to lift the tail to place it. Repeat with the remaining shrimp.