Crab stuffing for shrimp, flounder...

Ingredients

• 40 jumbo shrimp, de-headed
• 1 stick butter or margarine
• 1 medium onion, finely chopped
• 1/2 large red bell pepper, finely chopped
• 1 1/4 cup finely chopped celery, divided
• 1 pound lump or claw crabmeat
• 3 eggs -beaten
• 4 slices stale bread, crust removed
• 3 green onions, thinly sliced
• 1/2 cup chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon black pepper
• A few dashes of Tabasco sauce
• 1/2 teaspoon Worcestershire
• 1 teaspoon grain mustard
• 1 tablespoon melted butter
• 1/2 teaspoon season-all
• 3/4 cup cracker or breadcrumbs or Panko
• 2 tablespoons plain corn meal

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Preparation

• Wash the shrimp under running water and remove shell leaving the tail on. Butterfly each shrimp by running a sharp knife down the backside to the tail.
• Add the stale bread to the eggs and let soak. Heat the butter in a large saucepan; add the onions, bell pepper and 3/4 cup of celery and sauté on low until soft. Stir in the crabmeat and cook for 10 minutes.
• Remove bread from the eggs and quickly mash into the sautéed vegetables. Stir in the green onions and the next 6 ingredients mixing well. Cook a couple more minutes. Remove from heat until cool enough to handle.
• Place 1 to 1 1/2 tablespoons of stuffing onto each shrimp. Preheat oven to 350 degrees F. Place shrimp on a baking sheet in a single layer about half-inch apart.
• In a small bowl, combine the mustard with the melted butter and mix in the season-all, crumbs and cornmeal. Sprinkle the tops of each shrimp with this mixture.
• Bake in the oven for 20 to 22 minutes or until the tails curl up and shrimp meat is bright white.
• Watch closely towards the end of cooking as you don't want to mess up this kind of shrimp. Place under a broiler a couple of minutes to brown the top if desired after about 18 or 20 minutes. Again, don't overcook these please.
• Serve with drawn butter and lemon wedges or over a rice dish of choice with a vegetable if desired.