Ingredients:

  • 12 large Jumbo Shrimp (U/10-12 count), shell on, head off, deveined
  • 2 Tbsp Unsalted Butter, melted (for coating)
  • 1 tsp freshly squeezed Lemon Juice (for coating)
  • Salt and Freshly Ground Black Pepper, To taste
  • 8 oz Jumbo Lump Crabmeat, picked thoroughly for shells
  • 3 Tbsp Unsalted Butter, melted (for stuffing)
  • 1 medium Shallot, finely minced
  • 1 stalk Celery, finely minced
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp full-fat Mayonnaise
  • 1 large Egg Yolk
  • 2 Tbsp Fresh Parsley, chopped
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Lemon Zest

Instructions:

  1. Prepare the Shrimp (The Butterfly Technique): Peel the shrimp entirely, leaving the tail segment on. Thoroughly devein. Place the shrimp belly-side down and slice deep along the back curve almost all the way to the belly, stopping just short. Gently open the shrimp and press it flat so it lays like a butterfly shape. Pat dry and set aside.
  2. Develop the Stuffing Base: Melt 3 Tbsp butter in a small skillet. Add the minced shallot and celery and sauté gently until softened and translucent (about 3-4 minutes). Remove from heat and let cool slightly. In a large bowl, whisk together the cooled butter/aromatic mixture, mayonnaise, egg yolk, Dijon mustard, Old Bay, and lemon zest.
  3. Fold in Dry Ingredients: Add the Panko breadcrumbs and chopped parsley to the wet mixture. Stir gently until just combined.
  4. Integrate the Crabmeat: Carefully fold in the picked lump crabmeat. Crucially, do not overmix, as this will break up the delicate crab lumps. Optionally, refrigerate the stuffing mixture for 10 minutes to firm up slightly.
  5. Stuff and Arrange: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Melt the 2 Tbsp butter for coating and mix it with the 1 tsp lemon juice. Take a spoonful of stuffing and mound it generously into the butterflied cavity of each shrimp. Place the stuffed shrimp neatly on the prepared baking sheet. Brush the exposed shrimp flesh and the top of the stuffing lightly with the lemon-butter mixture.
  6. Bake and Finish: Bake for 15–18 minutes, or until the shrimp turns opaque pink and the stuffing is heated through (internal temperature should reach 165°F/74°C). If desired, switch to the broiler for the last 1–2 minutes to brown the top, watching carefully to prevent burning. Garnish with fresh parsley and a squeeze of fresh lemon juice immediately upon removing from the oven.