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Ingredients
  • SCALE 1x 2x 3x
  • 8 to 10 jumbo shrimp ( 8 to 13 count), tail-on, peeled and deveined
  • 8 ounces lump crab meat, drained
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 tablespoons butter
  • 1 small shallot, minced
  • 3 garlic cloves, minced
  • ¼ cup white wine
  • 1 teaspoon Old Bay seasoning
  • 1 cup panko or plain breadcrumbs
  • 2 tablespoons fresh chopped parsley, plus more for garnish
  • 1 beaten egg
  • Lemon wedges for serving
  • subheading: For the Lemon Sauce:
  • 2 teaspoons olive oil
  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter
  • 2 ounces white wine
  • 3 ounces chicken stock
  • 1 tablespoon lemon juice
  • pinch of salt and pepper
  • Cook Mode Prevent your screen from going dark
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