Crab Stuffed Shrimp
2 tablespoons butter
½ yellow onion, cut into ¼-inch dice
½ cup heavy whipping cream
2 pounds crab meat (Dungeness, rock, snow, or lump)
½ cup breadcrumbs
1 tablespoon Coleman’s dry mustard
¼ teaspoon cayenne pepper
1 tablespoon salt
2 tablespoons fresh parsley, chopped
olive oil
16 large shrimp, peeled and butterflied
Sauté onions in butter until clear, approximately 4 minutes. Mix together all remaining ingredients (except the shrimp) and add the sautéed onions. Shape 2-ounce portions of the stuffing on each shrimp. Cook under the broiler until done, approximately 15 minutes.
Chef Jeannot Mercier – Market Street Grill Downtown
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