Baked Overstuffed Shrimp


1/2 pound imitation crabmeat, flaked
1/2 cup Italian-flavored bread crumbs
1 celery stalk, finely chopped
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 pound jumbo raw shrimp, peeled (size 16 to 20)
2 tablespoons butter, melted
Paprika for sprinkling


Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.

In a medium bowl, combine crabmeat, bread crumbs, celery, mayonnaise, Worcestershire sauce, lemon juice, onion powder, and pepper; mix well.

Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein.

Mound a heaping tablespoon of crabmeat mixture onto each shrimp, pressing down gently. Place on baking sheet. Drizzle with butter and sprinkle with paprika.

Bake 6 to 8 minutes, or until shrimp turn pink. Serve immediately.