Emeril's Childhood Favorite: Crabmeat Stuffed Shrimp
INGREDIENTS
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1 pound fresh lump crabmeat, picked over for shells and cartilage
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2 teaspoons Essence
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4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
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1/2 cup minced yellow onions
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1/4 cup minced celery
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1/4 minced green bell peppers
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1/4 cup finely chopped fresh parsley leaves
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1 tablespoon minced garlic
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1/4 cup mayonnaise
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1 egg, lightly beaten
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3 tablespoons fresh lemon juice
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1 tablespoon Worcestershire sauce
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1 tablespoon hot sauce
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1 1/2 cups crushed buttery, flaky crackers
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
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2 tablespoons olive oil
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1 tablespon chopped garlic
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1 teaspoon crushed red pepper
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1/2 pound kale, chiffonade
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Salt and freshly ground black pepper
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Chopped parsley, garnish
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1 lemon, cut into wedges, garnish
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