Crab Stuffed Shrimp
In a small skillet, heat the butter over medium heat and sweat the onions and garlic for about 3 minutes.
To make the crab filling, mix together the bread crumbs, onion/garlic mixutre, mayonnaise, mustard, Old Bay, thyme, lemon juice, Tabasco, and parmesan cheese. It needs to be the consistency of a smooth paste, so add some olive oil as necessary to keep it smooth. Gently fold in the crab meat. Set in the fridge for 30 minutes to let the flavors marry.
To assemble the shrimps, butterfly each shrimp from the top using the same cut from the deveining process, leaving the tail intact. Flatten the shrimp out and spoon about a teaspoon of the filling onto the shrimp. Gently fold the shrimp up towards the tail and secure with a toothpick. Repeat for all remaining shrimp. Place on an ungreased bakiing sheet.
Before placing in the oven, sprinkle a little extra Parmesan cheese over the top of each shrimp.
Bake uncovered for 10-12 minutes at 350 degrees.