Stuffed Shrimp with Crab (Print Version)

# Ingredients:

01 - 900 g of jumbo shrimp (13-15 per pound).
02 - 450 g of crab meat.
03 - 1 tablespoon olive oil.
04 - 2 teaspoons Old Bay seasoning.
05 - 1 teaspoon garlic powder.
06 - 1 teaspoon sea salt.
07 - 1 teaspoon black pepper.
08 - 1/2 cup mayonnaise.
09 - 1 egg.
10 - 1/2 cup breadcrumbs.
11 - 3 tablespoons chipotle sauce.
12 - 4 tablespoons butter.
13 - 2 garlic cloves.
14 - Juice from a fresh lemon.
15 - 1 teaspoon chopped cilantro.

# Instructions:

01 - Peel the shrimp but leave the tails intact. Butterfly them by slicing along the back.
02 - Toss the shrimp with olive oil, seasonings, garlic powder, sea salt, and black pepper.
03 - Whisk together the egg, mayonnaise, and chipotle sauce. Gently fold in the crab meat and breadcrumbs.
04 - Spoon the crab mixture onto each shrimp, then fold the tail over the top.
05 - Bake at 190°C (375°F) for 20-25 minutes until the shrimp turns pink and the filling is golden.
06 - Melt the butter with garlic. Drizzle it over the shrimp, then sprinkle with cilantro and fresh lemon juice.

# Notes:

01 - Serve them solo or turn them into tacos with guacamole.
02 - Keep in the fridge for up to 1-2 days.
03 - Replace chipotle sauce with adobo sauce if you'd rather.

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