10 jumbo shrimp (10-12/lb), peeled with tails left on
3 tbsp melted butter, divided
¾ cup mayonnaise
1 Tbsp lemon juice
1 Tbsp finely chopped parsley and more for garnish
2 tsp dijon mustard
2 tsp worcestershire sauce
1 ½ tsp Old Bay Seasoning
Kosher salt
1 lb lump crab meat
¼ cup breadcrumbs
Paprika, for topping
Directions
Preheat the oven to 375°F, and butter a large baking dish.
Devein the shrimp, and butterfly along the back, keeping the tail attached.
To a medium bowl add the mayonnaise, lemon juice, parsley, dijon mustard, worcestershire sauce, Old Bay Seasoning, and salt to taste. Mix well. Add the crab meat, and gently fold to mix.
Arrange the shrimp in the prepared baking dish. Generously top the shrimp with the crab filling and garnish with breadcrumbs, add a sprinkle of paprika. Drizzle the remaining butter over top.
Bake for 15-20 minutes or until bubbly and golden.
