Stuffed Shrimp — Robert St. John

Ingredients

• 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