Name: Crab-Stuffed Shrimp
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: ¼ cup mayonnaise or salad dressing; 1 teaspoon lemon juice; Freshly ground black pepper; 1 tablespoon minced scallion; 2 tablespoons minced celery; ½ pound crabmeat, fresh, frozen or canned; 2¼ teaspoons salt; 4 peppercorns; 1 teaspoons sugar; 1½ pounds jumbo shrimp, shelled and deveined; ½ teaspoon dried parsley

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ pounds jumbo shrimp, shelled and deveined
1 teaspoons sugar
4

Method

Drop shrimp into boiling water containing sugar, peppercorns, parsley and two teaspoons of the salt. Cook for three to five minutes, until shrimp turn pink. Drain. Cool.
Split each shrimp down the back, removing a thin wedge of meat to allow room for stuffing. Chop removed shrimp.
Drain and flake crabmeat. Combine with chopped shrimp

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Crab-Stuffed Shrimp

Ingredients

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