Colossal Stuffed Shrimp, Chef Frank shows you how to make this family favorite.
Shrimp and crab have never tasted so good! This stuffed shrimp entrée is one of chef Franks favorites.

Ingredients
1 pound lump crab meat
1 colossal shrimp
1 1/2c. mayo (used twice)
1/4 plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
1/2 tsp celery salt
1/2 tsp blk. pepper
3 tsp Worcestershire (used twice)
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
pinch of paprika

Crab Mix
Combine 1 cup mayo, 1 TBSP lemon juice,
1 TBSP Worcestershire sauce, 1 egg, 2 tsp yellow mustard, 1 TBSP Old Bay


Imperial Topping
1/2 cup mayo
1/2 tsp Dijon mustard
1/2 tsp black pepper
1/2 tsp fresh lemon juice
1/2 tsp celery salt
1/2 tsp Worcestershire sauce

Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat, then place in large bowl. (refer to video).
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix start by adding 1/2 of mixture first to make sure they don't get too wet. Add more as needed.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.

Shrimp Prep
1. Devein and butterfly shrimp.
2. Arrange shrimp .
4. Top with about 2 inches of crab.
5. Top with layer of imperial sauce
6. Sprinkle with VERY light dusting of paprika
7. Bake at 400 for 15-18 minutes or until shrimp is cooked thoroughly.