Saturday, January 1, 2011

Crab-Stuffed Shrimp

A treat tradition for New Year's Eve at our house: crab-stuffed shrimp. Shredded king crab, little bit of mayo, Old Bay seasoning, 1 clove of minced garlic, a little bit of melted and slightly cooled butter, some shredded Parmesan cheese and crushed saltines make the stuffing. Use raw shrimp, and butterfly them only enough to make them sit up straight. Form a small ball of the stuffing and bring the tail over the top. Bake at 400 until shrimp are opaque. These taste good hot out of the oven, at room temperature, and even cold.

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