Ingredients Jump to Instructions ↓

  1. 1 pound fresh lump crabmeat

  2. 4 tablespoons unsalted butter

  3. 3 tablespoons melted unsalted butter

  4. 1/2 cup minced yellow onion s

  5. 1/4 cup finely chopped fresh parsley leaves

  6. 1 tablespoon minced garlic

  7. 1/4 cup cream cheese

  8. 1 egg lightly beaten

  9. 3 tablespoons fresh lemon juice

  10. 1 tablespoon hot suace

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon freshly ground pepper

  13. 20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined and butterflied lengthwise

  14. 2 tablespoons olive oil

  15. 1 tablespoon chopped garlic

  16. 1 teaspoon crushed red pepper

  17. 1/2 pound kale , chiffonade salt & freshly ground pepper chopped parsley (garnish)

  18. 1 lemon , cut into wedges, garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Butter a large baking dish and set aside. Place the crabmeat in a large bowl and season. Cover and refrigerate until ready to use. In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery and bell peppers and cook, stirring until softened - about 4 minutes. Add the parsley & garlic and cook, stirring for 1 minute. Remove from heat and let cool. Add the cooled vegetables to the crabmeat and toss to combine. Add the egg, lemon juice, worchestershire and hot sauce and stir gently with a large wooden spoon. Add the salt and pepper - stir gently, being careful not to break up the crabmeat. Mound about 2 tablespoons of the carmeat stuffing into each shrimp - press gently to close and place stuff sides up in the prepared baking dish. Drizzle with the remaining melted butter. Bake until golden, about 20 minutes. While the srhimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook - stirring continuously for 1 minute. Add the kate and saute until kale is just wilted - about 3 to 5 minutes. Season with salt and pepper. Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates - on top of kale. Garnish with Parsley & Lemon Wedges. Serve Immediately.


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