Crab Stuffed Shrimp | Charlotte Fashion Plate

Ingredients

• 8-10 jumbo shrimp (8-13 count), tail-on, peeled and deveined
• 8 ounces lump crab meat, drained
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoons butter
• 1 small shallot, minced
• 3 garlic cloves, minced
• 1/4 cup white wine
• 1 teaspoon Old Bay seasoning
• 1 cup panko or plain breadcrumbs
• 2 tablespoons fresh chopped parsley, plus more for garnish
• 1 beaten egg
• Lemon wedges for serving
• 2 teaspoons olive oil
• 1 garlic clove
• 1 tablespoon Dijon mustard
• 1 tablespoon butter
• 2 ounces white wine
• 3 ounces chicken stock
• pinch of salt and pepper