- 20 fresh jumbo shrimp (about 2 pounds), peeled, leaving tail and first connecting shell segment, deveined, and butterflied lengthwise
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 1/2 cups crushed Ritz crackers
- 1 1/2 teaspoons Emeril's Hot Sauce or other red hot sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons fresh lemon juice
- 1 egg, lightly beaten
- 1/4 cup mayonnaise
- 1 tablespoon minced garlic
- 1/4 cup plus 1 tablespoon finely chopped fresh parsley
- 1 lemon, cut into wedges
- 3 tablespoons melted unsalted butter for drizzling over the shrimp
- 1/4 cup minced celery
- 1/4 cup minced green bell pepper
- 1/2 cup minced yellow onion
- 2 1/4 teaspoons Baby Bam
- 1 pound fresh lump crabmeat, picked over for shells and cartilage
- 5 tablespoons unsalted butter
- Position rack in center of oven and preheat the oven to 350Â°F. Using 1 tablespoon of the butter, grease a large baking dish and set aside.
- Place the crabmeat in a large bowl and season with 2 teaspoons of the Baby Bam. Cover with plastic wrap and refrigerate until ready to use.
- In a medium skillet, melt the remaining 4 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1/4 cup of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
- Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
- Season the peeled, deveined shrimp lightly with the remaining 1/4 teaspoon of the Baby Bam. Mound about 2 tablespoons of the crabmeat stuffing onto the top of each shrimp, pressing gently so that stuffing sticks to shrimp
- Place the shrimp, stuffed sides up, in the prepared baking dish and sprinkle the remaining 1/2 cup of the cracker crumbs over the tops of the shrimp. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until golden, about 25 minutes.
- Using oven mitts or pot holders, remove the baking dish from the oven and divide the shrimp among plates. Garnish with the remaining tablespoon of parsley and the lemon wedges. Serve immediately.