Preparation

Make the stuffing:

• In a small saucepan, melt 2 Tbs. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softened, 3 to 4 minutes (don’t brown). Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.

  在一个中等大小的碗中，将蛋黄酱合并1汤匙。切碎的欧芹，1茶匙。柠檬汁，柠檬皮，芥末酱，1/4茶匙。盐和一些胡椒粉。搅拌冷却的葱混合物。加入螃蟹，轻轻而彻底混合。

  In a 10-inch skillet, melt the remaining 1-1/2 Tbs. butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 Tbs. chopped parsley and 1/4 tsp. salt.

Stuff the shrimp:

• Line a rimmed baking sheet with parchment and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto each shrimp. Sprinkle and pat the breadcrumbs over the crab. (This will be messy; don’t worry if there are crumbs on the baking sheet.) Flip the tail of each shrimp up and over the crab.

Bake the shrimp:

• Position a rack in the center of the oven and heat the oven to 400°F. Bake until the shrimp are cooked through, the crabmeat is hot, and the crumbs are golden brown, 12 to 14 minutes. While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining 1/2 tsp. lemon juice, the olive oil, and a pinch of salt. On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.

Make Ahead Tips

您可以将虾蝴蝶，制作馅料和面包屑浇头，然后将虾塞入前一天。如果塞进前方，请不要在碎屑上面涂上顶部或翻转尾巴，直到准备烘烤为止。覆盖并冷藏虾和馅料；在室温下将碎屑密封。烤箱加热时，从冰箱上取出塞满的虾。