Start by preheating your oven to 375°F. Melt three tablespoons of butter in a large skillet over medium heat. Add the diced shallots, celery, red bell pepper, and grated garlic. Sauté for a few minutes until soft and fragrant. 🍳 The smell alone will get you excited! Next, stir in the dry sherry and cook it down gently.

Once your veggies are ready, toss them with crushed crackers, Parmesan cheese, Old Bay seasoning, black pepper, lemon zest, and chopped parsley. Take the skillet off the heat and allow the stuffing mixture to cool for a few minutes. 🥄

Take your cleaned and butterflied jumbo shrimp and arrange them in a casserole dish. Drizzle the shrimp with olive oil, then lightly season with salt and pepper. Place the shrimp “belly-down” so their tails point upwards, adding a touch of elegance.

Now, check your crab meat to ensure there are no shell pieces, then mix it into the cooled stuffing along with mayonnaise. Fold everything gently so the chunks of crab stay intact.

Spoon the creamy crab stuffing into the gaps around the shrimp. Sprinkle a light touch of paprika for a gorgeous top layer, then scatter small cubes of the remaining butter on top. Bake for 15 to 18 minutes until the casserole is golden and the shrimp are perfectly cooked. For extra crunch, lightly broil for two minutes at the end! 🔥

Finish with a sprinkle of fresh parsley and serve with lemon wedges for that citrusy pop. I promise every bite will feel like a hug from the ocean. 😊