- Prep Time: 20m
- Cook Time: 20m
- Total Time: 40m
Ingredients
- 8 ounces Jumbo Lump Crab
- 1 pound Extra Large Shrimp (16-20 count), peeled, deveined and butterflied
- 1 Stick Butter, melted
- 1 tablespoon Fresh Lemon Juice, about ½ of a lemon
- 1 Large Scallion, finely minced
- 1 tablespoon Chopped Parsley
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Seafood Seasoning
- 1 cup Fresh Breadcrumbs, about 3-4 slices
- 2 tablespoons Mayonnaise
- 1 Egg, lightly beaten
- Chipotle Hollandaise
- 2 teaspoons Fresh Lime Juice
- 1 tablespoon Sauce from Chipotles in Adobo
- 3 Egg Yolks
- ½ Cup Butter
- Salt to Taste
Instructions
For the Shrimp
- Preheat oven to 350⁰.
- Combine all ingredients except crab and ¼ of the butter in a bowl and mix to combine.
- Lay the shrimp cut side up on a buttered baking dish.
- In a separate bowl add the crab and ¼ of the butter and gently toss to coat the crab.
- Place a heaping tablespoon of the stuffing onto each shrimp and place 1-2 pieces of the crab on top.
- Drizzle with the remaining butter and bake for about 15-20 minutes or until golden brown and cooked through.
For the Hollandaise
- Microwave butter until hot.
- Add the egg, lime juice and Chipotle sauce to a blender and blend until smooth.
- With the blender on high, slowly add butter in a thin stream.
- Season with salt to taste. Keep sauce warm until serving.
