CRAB-STUFFED SHRIMP WITH A SPICY REMOULADE SAUCE

CRAB-STUFFED SHRIMP WITH A SPICY REMOULADE SAUCE image

Yield 4 People

Number Of Ingredients 22

Shrimp & Crab Stuffing Mix
16 10-15 count Shrimp, preferably fresh, peeled & deveined
1 pound fresh lump crabmeat, picked over for cartilage
½ cup Asiago-Parmesan bread crumbs
¼ cup mayonnaise
1 large egg, beaten
1 tablespoon Creole mustard
2 scallions, white and green parts, finely chopped
½ teaspoon Worcestershire
1 teaspoon Old Bay (or spice blend of choice)
½ teaspoon Cayenne pepper (optional)
Spicy Remoulade Sauce
1 cup mayonnaise
2 tablespoons Creole mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire
1/2 cup finely chopped scallions
4 cloves garlic, minced
1 teaspoon Paprika
2 teaspoons Tabasco hot sauce (more to taste)
½ tablespoon fresh ground black pepper

Steps:

Preheat oven to 400°. Spray a 9"x13" casserole with non-stick cooking spray. Peel (leaving tails on), de-vein, and butterfly shrimp by making a deep slit down the back from the large end to the tail, cutting to, but not through, the curve of the shrimp. Mix 1/2 cup bread crumbs, mayonnaise, egg, mustard, scallions, Worcestershire sauce, Old Bay seasoning and Cayenne pepper (if using). Gently mix in the crabmeat with wet hands, forming into 16 balls. Shape 1 portion of crab stuffing evenly around a butterflied shrimp, forming a ball (leave tail exposed). Place crab-stuffed shrimp in casserole dish with tail curving up and over the top of the crab mixture. Repeat with remaining crab cake portions and shrimp. Sprinkle stuffed shrimp evenly with breadcrumbs. Dust each shrimp with Paprika. (Can be made a day in advance; cover and refrigerate). Whisk together all Remoulade Sauce ingredients. Cover and chill 1 hour, or overnight. Bake shrimp at 400° for 20 minutes or until golden. Serve immediately with Remoulade Sauce.