Crab Cake Stuffed Shrimp

Juicy jumbo shrimp stuffed with savory crab cake filling, baked to golden perfection, and drizzled with buttery lemon sauce! 🌿🔥
Ingredients:
* 12 large jumbo shrimp, peeled and deveined (tails on)
* 1 cup lump crab meat
* ½ cup breadcrumbs (panko preferred)
* 1 egg, beaten
* 2 tbsp mayonnaise
* 1 tbsp Dijon mustard
* 1 tbsp Worcestershire sauce
* 2 tbsp fresh parsley, chopped
* 1 green onion, finely chopped
* 1 clove garlic, minced
* ½ tsp Old Bay seasoning
* 2 tbsp lemon juice
* 4 tbsp butter, melted
* Lemon wedges (for serving)
Instructions:
1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Butterfly shrimp by slicing down the back, being careful not to cut through.
3. In a bowl, mix crab meat, breadcrumbs, egg, mayonnaise, mustard, Worcestershire, parsley, green onion, garlic, Old Bay, and 1 tbsp lemon juice.
4. Gently stuff each shrimp with crab mixture and place in baking dish.
5. Drizzle with melted butter and bake for 12–15 minutes until golden and shrimp are cooked through.
6. Garnish with fresh parsley, lemon wedges, and extra butter sauce if desired.
Pro Tip:
For an extra crispy top, broil the shrimp for 1–2 minutes at the end!