Ingredients

• 1 lb fresh lump crabmeat, picked over for shells and cartilage
• 2 tsp Essence, recipe follows
• 4 Tb unsalted butter
• 3 Tb unsalted butter, melted
• ½ C yellow onions, minced
• ¼ C celery, minced
• ¼ green bell peppers, minced
• ¼ C fresh parsley leaves, finely chopped
• 1 Tb garlic, minced
• ¼ C mayonnaise
• 1 egg, lightly beaten
• 3 Tb fresh lemon juice
• 1 Tb Worcestershire sauce
• 1 Tb hot sauce
• 1½ C crushed buttery, flaky crackers
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 20 jumbo shrimp, ~ 2 lb
• 2 Tb olive oil
• 1 Tb garlic, chopped
• 1 tsp crushed red pepper
• ½ lb kale, chiffonade
• Salt and freshly ground black pepper
• parsley, chopped, as garnish
• 1 lemon, cut into wedges, garnish

Instructions

Step 1

1. Shell shrimp, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2. Preheat the oven to 375F. Butter a large baking dish and set aside.
3. Place the crabmeat in a large bowl and season with the Essence.
4. Cover and refrigerate until ready to use.
5. In a large skillet, melt 4 Tb butter over medium-high heat.
6. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
7. Add the parsley and the garlic, and cook, stirring, for 1 minute.
8. Remove from heat and let cool.

Step 2

1. Add the cooled vegetables to the crabmeat and toss to combine.
2. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon.
3. Add 1 C of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
4. Mound about 2 Tb of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish.
5. Sprinkle the remaining ½ C of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter.

Step 3

1. Bake until golden, about 20 minutes.
2. While the shrimp are baking, heat a large saute pan over medium-high heat.
3. When the pan is hot, add the olive oil.
4. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute.
5. Add the kale and saute until the kale is just wilted, about 3-5 minutes.
6. Season with salt and pepper.