Instructions

1. Preheat the oven to 400 degrees.
2. Use a small knife to slice a line down the back of the shrimp (where the vein was removed). Butterfly the shrimp, cutting into the shrimp but not all the way through. Open the shrimp halves so that the shrimp lays flat, with the tail end up. (see the photos in the post for reference)
3. Add the oil to a skillet over medium heat. Add the peppers and onions and cook for 3-4 minutes until softened. Set aside to cool.
4. Add the crab meat, mayonnaise, egg, breadcrumbs, Old Bay, salt, pepper, lemon juice, lemon zest and the cooled peppers and onions. Mix together to combine.
5. Take a heaping tablespoon of the crab meat filling and form it into a ball. Place onto the flat part of the butterflied shrimp and fold the tail over. (see the photos in the post for reference) Repeat with the remaining shrimp.
6. Butter a baking dish large enough to hold all of the shrimp in a single layer, any shape will do. Add the stuffed shrimp to the dish. Break apart the remaining 3 tablespoons of butter, placing all around the dish. Cut the 2 whole lemons into wedges and squeeze the juice all over the top of the shrimp.
7. Bake for 13-15 minutes. The shrimp should be opaque and the crab filling set. Remove from the oven and serve, spooning the lemon and butter from the dish over the shrimp.
8. Garnish with more Old Bay seasoning and fresh parsley if desired.