Crab Stuffed Shrimp W/ Spicy Remoluad

• 1 lb of lump crabmeat
• 25 Jumbo Shrimp (cleaned)
• 3 sleeves of crushed Ritz Crackers
• 2 sticks of salted melted butter
• 3/4 cup of chopped flat leaf parsley
• 1 clove of minced garlic
• 1 cup of fresh Parmesan cheese
• 1 tsp Old Bay Seasoning
• 1/4 Olive Oil-extra virgin
• Salt and Pepper to taste
• 1 package of White mushrooms
• For Spicy Remoulad (mix all below for sauce)
• 1 cup of good quality mayo
• 2 tbs Pure Seasame Oil
• 1 tbs of Thai Hot Sauce (or more depending on your taste)

1. Mince garlic,clean and pop stems out of mushrooms. Chop both finely and sautee in one stick of the butter and 1/4 cup of olive oil until soft. Season with salt, pepper and Old Bay. Fold in crab meat so it absorbs the butter mixture. In another small pot, melt the other stick of butter (keep on side). Add crushed Ritz Crackers in a large bowl and add mushroom mixture and cheese to it. Stir and add melted butter until mixture is moist. Fold in chopped parsley and taste. If you prefer more cheese, now is the time to add. Take about 1 tablespoon of mixture and press into butterflied shrimp-you want the shrimp to lay flat in a buttered baking dish. With the leftovers stuffing stuff the white mushroom caps. Baste shrimp and mushrooms with extra melted butter. Bake with shrimp with the mushrooms for about 15-20 minutes at 375 or until shrimp is done and stuffing is light brown. Serve with Remoulad on the side or you may drizzle on shrimp and mushrooms. A side of melted butter goes well with the shrimp too.

lump crabmeat, shrimp, crackers, butter, flat leaf parsley, clove of, parmesan cheese, bay seasoning, olive oil, salt, mushrooms, remoulad, mayo, seasame oil, sauce

Taken from www.epicurious.com/recipes/member/views/crab-stuffed-shrimp-w-spicy-remoluad-1201883 (may not work)