Holiday Baked Stuffed Shrimp with Crab Recipe for Fancy Dinners - Beard and Bonnet

Ingredients

• 2 pounds colossal or jumbo shrimp (13-15 count per pound), peeled, deveined, and butterflied
• 1 pound lump crabmeat (jumbo lump, claw, or lump crabmeat can be used)
• 2 teaspoons Old Bay seasoning (or a medium heat Cajun seasoning)
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 3 tablespoons chipotle sauce (or chipotles in adobo, blended)
• 1 tablespoon olive oil
• 1 squeeze of lemon juice, for garnish
• 1 teaspoon finely chopped cilantro, for garnish
• 1 large egg
• ½ cup mayonnaise
• ½ cup breadcrumbs (Italian, panko, or buttery cracker crumbs)
• 4 tablespoons butter, melted