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| 16 | Jumbo Shrimp; (10-15 count) |
| 2 Esslöffel | Butter; clarifed |
| 1/4 Tasse | white wine |
| 1 | Lemon juice |
| 1 1/2 x ca. 450 g | Imperial stuffing; (recipe follows) |
| 1 x ca. 450 g | Crab lump mean; fresh |
| 1 Tasse | Imperial mayonnaise; (recipe follows) |
| 1/4 Tasse | breadcrumbs fresh |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | red bell pepper finely diced |
| 4 Esslöffel | Chives finely chopped |
| 1 Tasse | mayonnaise |
| 1/8 Teelöffel | tabasco sauce |
| 1/2 Teelöffel | lemon juice |
| 1/8 Teelöffel | Worcestershire Sauce |
| 1/8 Teelöffel | Old Bay Seasoning |
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Marketplace
Prepare Imperial stuffing. Preheat oven to 350 degrees Peel and clean shrimp. Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine. Bake for 15 to 20 minutes, or until tails curl and stuffing is lightly browned. Serve immediately.
Imperial Stuffing: prepare imperial mayonnaise. Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all ingredients until thoroughly blended.
Imperial Mayonnaise: Mix all ingredients until thoroughly blended.
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