16 large shrimp, peeled and butterflied
32 ounces of crab filling
Lay butterflied shrimp in greased baking dish. Shape 2-ounce portions of Crab Filling and place on each shrimp. Cook under the broiler until the shrimp is completely cooked, approximately 15 minutes. Serves 4.
2 tablespoons butter
1/2 yellow onion, cut into 1/4-inch dice
1/2 cup heavy whipping cream
2 pounds crab meat (Dungeness, rock, snow, or lump)
1/2 cup breadcrumbs
1 tablespoon Coleman’s dry mustard
1/4 teaspoon cayenne pepper
1 tablespoon salt
2 tablespoons fresh parsley, chopped
Sauté onions in butter until clear, approximately 4 minutes. Mix the remaining ingredients together and add the sautéed onions. Form into 12 individual cakes. Cook over medium-high heat in a small amount of olive oil for approximately 4 minutes per side, or until golden brown and hot in the center.