1 pound medium to large shrimp (16-20)
4 tablespoons (1/2 stick) butter
1 large onion
1/2 medium red and 1/2 medium green pepper
1 pound lump crab meat
3/4 cup fresh bread crumbs
1 egg yolk
1/2 teaspoon chopped garlic
1 tablespoon Dijon mustard
4 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Peel, devein and butterfly shrimp. Leave tail intact. Sauté onions and peppers until onions are clear. Do not brown them. Add crabmeat and mix well, remove from heat and add breadcrumbs and remaining ingredients and mix well.
Stuff shrimps and place on baking sheet and bake at 350º until golden brown–about 5 to 6 minutes. Serves 4.
-Carol