Emerils Childhood Favorite: Crabmeat Stuffed Shrimp

Ingredients

• 1 pound fresh lump crabmeat, picked over for shells and cartilage
• 2 teaspoons Essence, recipe follows
• 4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
• 1/2 cup minced yellow onions
• 1/4 cup minced celery
• 1/4 minced green bell peppers
• 1/4 cup finely chopped fresh parsley leaves
• 1 tablespoon minced garlic
• 1/4 cup mayonnaise
• 1 egg, lightly beaten
• 3 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 1/2 cups crushed buttery, flaky crackers
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
• 20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 teaspoon crushed red pepper
• 1/2 pound kale, chiffonade
• Salt and freshly ground black pepper
• Chopped parsley, garnish
• 1 lemon, cut into wedges, garnish
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

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