2tablespoonroasted garlic cloves, mashed into a paste
2tablespoonparsley, fresh, chopped
kosher salt and coarse ground pepper, to taste
1/2teaspoonOld Bay Seasoning
1pinchground cayenne pepper
1tablespoonchives, fresh, minced
kosher salt and coarse ground pepper, as needed
1poundjumbo lump crabmeat, drained, picked over for shells and cartilage
12jumbo raw shrimp, 6-8 count, peeled and deveined, tail on
breadcrumbs, as needed
parsley, fresh, chopped, as needed
Zest and juice one lemon.
In a mixer fitted with a paddle attachment, combine softened Plugrá Butter, lemon zest, lemon juice, roasted garlic paste, parsley, salt and black pepper in bowl; mix until fully blended.
Transfer garlic butter to plastic wrap; form into a log shape and chill.
Combine mayonnaise, egg, egg yolk, Dijon mustard, Old Bay Seasoning, cayenne pepper and chives in bowl; mix until fully blended. Season with salt and black pepper.
Gently fold in the crab and mix until lightly blended, taking care not to break up lumps of crabmeat.
Cover and chill until mixture is firm.
Preheat oven to 400°F.
Make a small slit on the inside of each shrimp. Flip over and split open the backside of each shrimp, forming a pocket for stuffing, taking care not to cut all the way through.
Form chilled crab stuffing into balls; stuff evenly into each shrimp. Sprinkle bread crumbs lightly over stuffed shrimp. Cover and chill to hold.
To prepare each serving: melt 4 tablespoons garlic butter on a small baking dish or in a shallow cast iron skillet; arrange 3 shrimp, stuffed sides up, in skillet and bake in oven for 7 to 8 minutes, or until fully cooked.
Transfer skillet to stovetop.Add 3 lemon slices and additional garlic butter, as needed. Sauté briefly to caramelize lemons. Keep warm. Repeat with remaining stuffed shrimp.
Serve stuffed shrimp in garlic butter sauce garnished with caramelized lemons and chopped parsley.
Shop for peeled and deveined shrimp with the tails on and canned crab meat.
Homemade roasted garlic is ideal for this recipe. Start by butting the tops off six bulbs of garlic. Top each with a bit of butter and roast in the oven at 350º for 30 minutes. Once they cool, simply squeeze to release the wonderfully roasted garlic.