Servings: 4
Ingredients
- 1 lb extra large (26/30) wild caught shrimp - Peeled with tails left on
- 1 lb crab meat drained
- ½ cup organic dijon mustard
- ½ cup green onions chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 lemons juiced
- 2 eggs
- ½ cup melba toast crumbs
Instructions
- Preheat oven to 350°.
- In a medium bowl, mix together crab, mustard, onions, onion powder, garlic powder, eggs, toast crumbs and juice of 1 lemon.
- Butterfly the shrimp by cutting each one down the back, but not all the way through. Leave enough of the body intact to allow you to open the shrimp and splay it out, cut side down with the tail curling up.
- Line a rimmed baking sheet with parchment paper.
- Form the crab stuffing into balls approximately 1" each and place on the uncut side of each shrimp, curling the tail up around the ball. Fan out the tail, securing it into the top side of the stuffing ball, and place shrimp on the parchment paper in the baking sheet.
- Bake shrimp for approximately 20 minutes, basting with the remaining lemon juice half way through.
- Remove from the oven and serve.
Tried this recipe?Mention @betr_health or tag #betrmeals
