Baked Crab-Stuffed Shrimp Imperial

• 16 jumbo shrimp, peeled and cleaned (10-15 count)
• 2 tablespoons butter, clarified
• 1/4 cup white wine
• 1 lemon, juiced
• Imperial Stuffing
• 1 lb crab lump meat, fresh
• 1 cup mayonnaise
• 1/8 teaspoon Tabasco sauce
• 1/2 teaspoon lemon juice
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon Old Bay Seasoning
• 1/4 cup fresh breadcrumb
• 1/4 teaspoon salt
• 1/4 cup red bell pepper, finely diced
• 4 tablespoons chives, finely chopped

1. Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
2. Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
3. Bake in a preheated 350u0b0 oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
4. Serve immediately.

jumbo shrimp, butter, white wine, lemon, stuffing, crab lump meat, mayonnaise, tabasco sauce, lemon juice, worcestershire sauce, bay seasoning, fresh breadcrumb, salt, red bell pepper, chives

Taken from www.food.com/recipe/baked-crab-stuffed-shrimp-imperial-420330 (may not work)