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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Stuffed Shrimp


1 /4 cup           Olive oil

32                    Shrimp, peeled and butterflied (21-25 ct)

1 /4 cup           Parsley, chopped

1 1 /2 tsp         Hot Sauce

1 1 /2 tsp         Salt

2                      Eggs + 3 yolks

3 /4 cup           Mayonnaise

1 /2 cup           Sour cream

1 /4 cup           Dijon mustard

2 Tbsp            Cider vinegar

1 1 /2 tsp         Old Bay seasoning

10 oz package Spinach, frozen, thawed and squeezed dry

1 1 /2 lbs         Crabmeat

10                    Saltine crackers, crushed into crumbs

1 /2 cup          Bread crumbs, course

1 Tbsp             Dill, dry


Preheat oven to 350 degrees.

Mix together all ingredients except crab, oil, shrimp and cracker crumbs. Add crab and gently fold in. Add crackers, fold in until just incorporated. Oil a three-quart baking dish. Top each shrimp with 1 1 /2 tablespoons of crab mixture. Arrange shrimp in baking dish. Bake 20 minutes. Remove from oven and serve. Yield: eight servings

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