Crab-Stuffed Shrimp

By merlin

Tyler Morning Telegraph

Ingredients

• 1 pound jumbo shrimp, peeled, deveined, tails-on
• 1/2 pound crabmeat
• 1 egg
• 2 tsp mustard
• 1 Tbsp fresh parsley, minced
• 1 Tbsp lemon juice
• 1 tsp Worchestershire sauce
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup Panko bread crumbs
• 6 to 8 slices bacon, halved lengthwise

Preparation

Step 1

Preheat oven to 350 degrees. Butterfly shrip by slicing down the back of the shrimp stopping at the tail and being carful not to cut all the way through the shrimp. In a bowl, combine egg, mustard, parsley, Worchestershire, lemon juice, salt and pepper. Gently fold in crab meat and panko. Tightly pack spoonfuls of the crab mixtue and place inside the butterflied shrimp. Wrap each shrimp with a piece of split bacon. Use a baking dish with a raised rack placed inside the dish. Place the shrimp cut side up on the rack. Bake for 15 to 20 minutes until bacon and shrimp are cooked through. These also can be cooked on the grill