Crab Stuffed Shrimp - Chef Kip Peters, Executive Chef, South Bend Country Club

This terrific appetizer went together pretty easily and definitely provided some satisfaction for cooking class students.  Chef Peters used 21-25 size peeled and deveined shrimp.

Ingredients:

40 peeled and deveined shrimp.
1 38oz. can of select crab meat
1 egg
1/2 cup bread crumbs
1/4 cup dijon mustard
1/4 cup chopped scallions
1 tbsp Old Bay Seasoning
4 cups fish fume or clam juice
Juice of 1/2 lemon.

Preheat oven to 350.  Butterfly shrimp and place them, split side down, on a baking sheet

In a bowl, mix remaining ingredients either with a spoon or by hand.  Form into small balls, using about a tsp. of the mixture per ball.  Place one ball of the filling on each butterflied shrimp.

Bake for 5-10 minutes until shrimp and filling are done.  Serves. 8