Crab Stuffed Shrimp
rec.food.cooking/Joan Masters (1994)

24 extra large shrimp
1 cup crabmeat (flaked, fresh or frozen, membranes removed)
1 cup fresh bread crumbs
2 beaten egg whites
2 tbsp. lemon juice
4 chopped shallots
1/8 cup chopped parsley
dash of Tabasco sauce
salt and pepper to taste
1/2 cup butter or margarine, melted

Peel and devein shrimp leaving on tail section. Slice the shrimp slightly at the tail and almost all the way through at the thick end. Put aside.

Mix crab, chopped shallots, parsley, lemon juice and egg whites and seasoning. Add bread crumbs until it is right. Gently shape into 24 balls. Place piece of stuffing on each shrimp at the large end.

Put stuffed shrimp in a broiling pan and drizzle with melted butter. Cook under the broiler, checking often. Cooking time depends on the size of the shrimp--do not overcook.