Ingredients :

• Canned crab — Get lump crabmeat, not shredded crab paste. The difference in mouthfeel is real. Drain carefully: if the crab is too wet, the stuffing will collapse during cooking.
• Cooked shrimp — Already cooked and finely chopped — not in big chunks. The idea is for them to melt into the stuffing. Thawed frozen shrimp work perfectly; no need for fresh.
• Old Bay seasoning — This is the seasoning that gives the dish its maritime character. If you don’t have any, mix a pinch of smoked paprika, some celery powder, and a touch of Cayenne — it’s pretty close.
• Melted butter — It binds the stuffing and makes it moist during cooking. 28g is about two good tablespoons. Salted or not, it doesn’t matter — but if using salted butter, adjust the salt accordingly.