Instructions

1. Pick through the lump or backfin crab thoroughly and remove any bits of shell and cartilage you find. Use about 1 pound of crabmeat per pound of jumbo shrimp, depending on how much bulk you're adding to the stuffing with additional ingredients.

2. Preheat a heavy-bottomed skillet over moderately high heat and coat the bottom with a liberal amount of melted unsalted butter. Saute finely chopped aromatics, such as onion, garlic, scallion, leeks, chives, celery, carrot, bell pepper, or lemon or lime zest. Cook for about three minutes, just until the aromatics are lightly browned.

3. Remove the skillet from the heat. Stir in salt and pepper to taste, along with any other desired herbs and spices; basil, thyme, parsley, mustard powder, paprika or Cajun seasonings are a few possibilities. Also mix in Worcestershire or hot sauce, or both, to taste. Scoop the mixture into a bowl and let it cool to room temperature.

4. Toss the crabmeat with the sauteed aromatics and other flavoring agents. Incorporate a splash of lemon juice, 1 beaten egg, about 1/4 cup of mayonnaise and about 1 1/4 cups of breadcrumbs or cracker crumbs per pound of crabmeat.

5. Peel the thin layer of shell off all the shrimp, starting at the head end. Don't remove the tail, though. Then, make a cut down the center of each shrimp's back from head to tail, penetrating about 3/4 of the way through the shrimp. Use a sharp, non-serrated knife. Brush out the vein running down the back with the tip of the knife.

6. Open the shrimp up as you would a book, using both hands. Press them down flat on a greased baking tray. Spoon a heaping mound of crabmeat stuffing over each shrimp, then fold the tail ends up over the stuffing. Sprinkle some breadcrumbs over the top of each stuffed shrimp.