ABOUT THE DISH
This dish is a family favorite passed down several generations on my mother’s side of my roots in New Orleans. It represents some of my favorite memories of her and the way I always remember her and my grandmother. Some of my happiest times were when they were preparing this dish!
When I’m caught in a perplexed state of mind that “tries men’s souls,” I revert back to a time in the past and remember the smells, flavor and taste of my Mother’s Stuffed Shrimp with crab meat dish. Those memories bring me to a level of peace and allow me a greater vision to rise above my complicated state of confusion!
RECIPE
Ingredients
Ingredients
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1 lb. Louisiana crab meat (from dozen boiled crabs)
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24 shrimp (extra-large, raw)
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2 eggs
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1/2 tsp. mustard
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1/2 tsp. Old Bay Seasoning
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1/2 tsp. Worcestershire sauce
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1/2 cup mayonnaise
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1/2 tsp. garlic powder
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1/2 tsp. onion powder
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1cup Italian breadcrumbs
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1/2 tsp. fresh lemon juice
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1/2 tsp. season salt
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2 tsp. butter
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1/4 tsp. olive oil
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Olive oil spray
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Pinch of paprika
Instructions
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Preheat oven to 375⁰F.
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Clean and pick boiled crabs to make about a pound of crab meat.
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Peel, devein and split raw shrimp in butterfly style. Let dry.
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In a large bowl combine and mix eggs, mustard, Old Bay, Worcestershire sauce, mayonnaise, garlic powder, onion powder, breadcrumbs, lemon juice, season salt, butter and olive oil.
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Add crab meat and mix gently.
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Put bowl in the refrigerator for 15 minutes.
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Spoon crab stuffing mixture on the butterfly shrimp on a baking pan.
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Spray top of shrimp lightly with olive oil spray. Add paprika on top of shrimp.
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Put baking pan in the oven for 15 minutes or until shrimp are golden brown.
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Remove shrimp and let cool for 2 minutes before eating. Serve with baked potato, salad and your favorite veggie.