Recipe: Emeril's Favorite Stuffed Shrimp

April 5 -- Stuffed shrimp is one of Emeril's all-time favorite dishes from childhood, and the whole family can help make the tender, plump shrimp, which are filled with crabmeat stuffing, topped with crumbled Ritz crackers, and drizzled with butter. For dessert, try Lagasse's Candy Bar-Stuffed Baked Apples or his mother's Miss Hilda's Popcorn Cake.

Yield: 20 Stuffed shrimp, serving 4 as an entree or 8 appetizer servings

Shrimp Ingredients

• 5 tablespoons unsalted butter • 1 pound fresh lump crabmeat, picked over for shells and cartilage• 2 1/4 teaspoons Baby Bam (recipe below) • 1/2 cup minced yellow onions • 1/4 cup minced celery • 1/4 cup minced green bell pepper• 1/4 cup plus 1 tablespoon finely chopped fresh parsley • 1 tablespoon minced garlic • 1/4 cup mayonnaise • 1 egg, lightly beaten • 3 tablespoons fresh lemon juice • 1 tablespoon Worcestershire sauce • 1 1/2 teaspoons Emeril's Hot Sauce or other red hot sauce • 1 1/2 cups crushed Ritz crackers • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 20 fresh jumbo shrimp (about 2 pounds), peeled, leaving tail and first connecting shell segment, de-veined, and butterflied lengthwise • 3 tablespoons melted unsalted butter for drizzling over the shrimp • 1 lemon, cut into wedges

Tools:

Measuring cups and spoons, small saucepan, large baking dish, large mixing bowl, plastic wrap, 8-inch skillet, cutting board, chef's knife, small bowl, fork, juicer (optional), wooden spoon, paring knife, oven mitts or pot holders

Shrimp Directions

1. Position rack in center of oven and preheat the oven to 375ºF. Using 1 tablespoon of butter, grease a large baking dish and set aside.2. Place the crabmeat in a large bowl and season with 2 teaspoons of the Baby Bam. Cover with plastic wrap and refrigerate until ready to use.