Ingredients

2 tablespoons butter
1/2 yellow onion, cut into 1/4-inch dice
1/2 cup heavy whipping cream
2 pounds crab meat (Dungeness, rock, snow or lump)
1/2 cup bread crumbs
1 tablespoon Coleman's dry mustard
1/4 teaspoon cayenne pepper
1 tablespoon salt
2 tablespoons fresh parsley, chopped
Olive oil
16 large shrimp, peeled and butterflied (split open)

Directions

Saute onions in butter until clear, about 4 minutes. Mix remaining ingredients together and then the onions. Lay butterflied shrimp in greased baking dish. Shape 2-ounce portions of crab filling and stuff each shrimp. Cook under the broiler until the shrimp is completely cooked, about 15 minutes. Serves 4.