Legal Seafood's Double Stuffed Baked Shrimp

One of my favorite restaurants is Legal Seafood. Billy and I first ate there while we were in Boston. It was phenomenal. We were so excited to find out that there was one located near us in New Jersey. I absolutely love their stuffed shrimp. I order it every time we go. So I figured, why not get the recipe?

Legal Seafood's Double Stuffed Baked Shrimp

16 jumbo shrimp, peeled and deveined
1 – 4 ounce package Ritz Crackers
4 tablespoons butter
1/3 cup chopped scallions, both white and green parts
½ cup diced celery
2 to 3 teaspoons minced garlic
1 to 2 tablespoons dry white wine
1/8 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice
1 to 2 tablespoons dried parsley
1 large egg, beaten
8 ounces backfin crabmeat, picked over for shells and cartilage
Salt and pepper to taste

Preheat oven to 400 degrees. Place the crackers in a plastic bag and crumble with a rolling pin. Put them in a large mixing and set aside. In a large skillet, melt 2 tablespoons of the butter over medium heat and cook the scallions, celery and garlic for 5 minutes or cooked through but still slightly translucent. Toss with the crackers. Stir in the wine, Old Bay, lemon juice, parsley and crabmeat. Season with salt and pepper. Mix in the egg.Place the shrimp in a large buttered cookie sheet. Cover each shrimp with about 3 tablespoons of the crabmeat. Dot the crabmeat with the remaining 2 tablespoons butter. Bake for 15 minutes or until the shrimp and crabmeat are cooked through. Serve immediately.

Notes - You can also use this the stuffing to make crab cakes. Add chopped red peppers to taste. Form into cakes, dust with flour and saute in olive oil or butter until cooked through.

** Recipes comes from Legal Seafood**