2 tablespoons butter

¼ cup finely diced onion

¼ cup finely diced red bell pepper

¼ cup finely diced green bell pepper

8 ounces lump crabmeat

¼ cup panko breadcrumbs

¼ cup crushed Ritz crackers

1 teaspoon Old Bay seasoning

1 teaspoon lemon zest

⅛ teaspoon cayenne pepper (optional)

2 tablespoons mayonnaise

1 large egg

12 jumbo shrimp, peeled, deveined, tails on, butterflied

2 tablespoons melted butter (for drizzling)

Fresh lemon wedges, for serving

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Preheat oven to 350°F (180°C) and line a baking sheet with parchment.
In a skillet, melt 2 tablespoons butter and sauté onion and peppers until soft. Let cool.
In a bowl, gently mix crabmeat, panko, crushed crackers, Old Bay, lemon zest, cayenne, mayonnaise, and egg. Stir lightly to keep crab lumps intact. Add cooled vegetables.
Butterfly shrimp by slicing along the back, keeping tails on, and press flat onto baking sheet.
Scoop about 1 tablespoon crab mixture onto each shrimp, pressing gently to secure with the tail.
Drizzle with melted butter and bake for 15 minutes, until shrimp are pink and filling is golden.
Optional: broil for 1–2 minutes for a crisp top.
Serve warm with lemon wedges, remoulade, or tartar sauce.