Crab & Scallion Stuffed Shrimp

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
148
FAT
32%
CHOL
33%
SOD
24%

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Ingredients for 8 servings

1 tsp. finely grated lemon zest

Freshly ground black pepper

1-1/2 tsp. extra-virgin olive oil

3-1/2 Tbs. unsalted butter; more for the baking sheet

1/2 lb. backfin crabmeat , drained and picked over for shells

Two drops Sriracha hot sauce (or other Asian chile sauce)

1/3 cup thinly sliced scallions (white and light-green parts only; from 5 to 6 scallions)

1/2 tsp. Dijon mustard

1 small head frisee lettuce, torn into bite-size pieces

1/2 tsp. Worcestershire sauce

1/3 cup mayonnaise

1-1/2 tsp. fresh lemon juice

1-1/4 cups fine fresh breadcrumbs

16 jumbo shrimp (16 to 20 per lb.), butterflied

2 Tbs. coarsely chopped fresh parsley, plus 20 whole leaves or small sprigs

Kosher salt

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