Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp

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This was good but not to brag about. I've had better and will stick with
the old recipe.
Try Alton Brown's stuffing for lobster. That IS a keeper!

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good - i need to try

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Incredibly tasty, even w/ a few revisions. I second another reviewer's suggestion of yellow instead of green peppar, and less bread crumbs (I used ground oyster crackers. Skip the extra breadcrumbs at the end and wrap in proscuitto before baking for an extra layer of flavor. Easily a main course w/ some lemon pepper pasta and a tri-colore salad. Magnifico!

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These were wonderful. Everyone liked them so much people keep calling me for the recipe. : I also use this stuffing with salmon and some times substitute srimp for crab when I can't get good lumped crap. I've even stuffed portabello mushrooms with the stuffing--that was wonderfull too.

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The stuffed shrimp was a huge hit with my family. We didn't care for the kale, though. I also used some of the stuffing for stuffed mushroom caps and it was so yummy. We will definitely make this again!

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This was good, but not to die for. It was not good enough to me to justify all the chopping and all the ingredients. It was just alright.

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My family loved this! I added a white wine beurre blanc sauce to finish the dish and it complemented everything perfectly. Next time I will skip the Kale.

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I felt as though I was eating something right out of a restarunt.

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These take some effort to make, but its worth it! Everyone raved at our Italian-inspired Christmas Eve dinner. You won't be disappointed - thanks Emeril!

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This is a wonderful recipe! After the first bite, my husband started raving, and repeating, "This is a keeper !!"
I cut back on the cracker crumbs and next time I will cut back some on the mayo as well. The flavor and seasoning were perfect and in no way over powered the delicate flavor of the shrimp or crab. This will be Christmas Dinner with a steak for really kicked up "Surf & Turf".