This is a very easy meal to make that will have seafood lovers in heaven. These are larger and can be either a starter or a meal. This recipe does not over power the flavors of the crab or shrimp. It gives just the right amount of seasoning with the freshness of the lemon to make an exceptional dish. Topped with our sugar free cocktail sauce makes it next level gourmet. Prep time 10 min. Cook time 18 min. Feeds 3 for a meal or about 12 shrimp for a starter
1 pound 8-12 count tiger shrimp deshelled with tail on (do not use smaller shrimp)
1 pound lump crab meat
½ cup mayo
1 large egg
1 tsp Dat’l Hook Ya blackened seasoning
½ cup Dat’l Hook Ya sauce
2 tbsp horseradish
4 whole lemons
1 tsp finely chopped parsley
1 tsp ground dijon mustard
1 tsp Worchester sauce
Preheat an oven to 375 degrees. Butterfly the shrimp by cutting the back almost all the way through but not fully. Flatten out on a greased baking sheet and lightly season with salt and pepper
In a bowl add in the large egg and beat. Next add in the mayo, Dat’l Hook Ya blackened seasoning, parsley, Dijon mustard, juice from ½ a lemon, zest from half a lemon and Worchester sauce. Mix thoroughly. In a separate bowl add in the lump crab meat. Pour the sauce over the crab until its coated well and not runny. Depending on the type and size of crab you are using, you may not use all the sauce.
Onto the butterflied shrimp add about 1-2 tbsp of crab meat onto the shrimp. You will use up all of the crab meat so just evenly divide it amongst your shrimp. Place the stuffed shrimp into an oven for 15 min, or until gets a slight golden brown. Remove from the oven and top with panko and broil 1-2 min until the panko has a slight toast. Do not over broil!!! While the shrimp is in the oven, in a small bowl mix the Dat’l Hook Ya sauce, horseradish, and juice from 1 lemon. Mix and set aside. Remove from the oven, squeeze fresh lemon juice over each stuffed shrimp and then top with the cocktail sauce. Seafood lovers, you’re going to love this one!