Here's What You'll Need
jumbo shrimp, lump crab meat, ritz crackers, butter, old bay, dijon mustard, salt, parsley, worcestershire sauce, lemon
Peel shell off and leave tail on. Insert knife into the shrimp. Run knife down until you hit the tail. Open flesh of the shrimp until it lies flat. Use a knife to remove the vein. It should just lift away.
Combine crab, melted butter, Ritz cracker crumbs, Old Bay, Dijon, Worcestershire, chopped parsley, and salt in a large mixing bowl, then gently mix until combined.
Season the cleaned shrimp with salt. Place crab filling on top of each shrimp, so that they are standing upright. Use your hand to gently press the filling into the shrimp so it adheres on top.
Cook for 13-15 minutes, until the crab filling is a light golden brown and the shrimp reach an internal temperature of 145 F. Serve with lemon wedges and chopped parsley, if wanted.