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Friday, April 17, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Crab Meat Stuffed Shrimp
Contributed by: Sean Hood
  • 1 pound medium to large shrimp
  • 2 eggs, lightly beaten
  • Soft breadcrumbs of one hamburger bun
  • 2 TBS light mayonnaise
  • 1 tsp. lemon juice
  • 1/4 tsp. oregano
  • 1/2 tsp. Mrs. Dash seasoning mix
  • 1/8 tsp. cayenne
  • 1/2 tsp. black pepper
  • 1/2 pound lump crabmeat
  • Parmesan cheese (optional)
Peel shrimp, leaving tails, and slice down middle, deveining as you go. Lay on greased cookie sheet to form a circle with the tail pointing up. Fan the tail out to form a handle and create an attractive display.
Mix eggs, breadcrumbs, mayonnaise, juice, oregano, seasoning mix, cayenne and black pepper. Fold into crabmeat.
Place crabmeat mixture on top of the shrimp circle in spoonfuls. Top with fresh Parmesan cheese.
Bake at 350 degrees for 15 minutes. Remove with spatula, and serve immediately.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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