Hello, friends and neighbors. Hope everyone had a good Thanksgiving.

I got a little recipe you might like to try for this weekend’s big game. Here is what you will need:

1 pound jumbo shrimp, peeled and deveined, tail intact.

8 ounces lump crab meat

1/3 cup bread crumbs

1/3 cup onions, minced

3 cloves garlic minced

2 tablespoons butter

1/2 cup Dukes mayo

2 tablespoons Dijon mustard

2 tablespoons lemon juice

¼ teaspoon thyme

2 teaspoons Old Bay seasoning

1/2 teaspoon. Tabasco

½ cup parmesan cheese

Sea salt and cracked black pepper to taste

In a small skillet, heat the butter over medium heat and sweat the onions and garlic for about three minutes.

To make the crab filling, mix together the bread crumbs, onion/garlic mixture, Dukes and mustard. Then add the Old Bay, thyme, lemon juice, Tabasco and parmesan cheese. It needs to have the consistency of a smooth paste, so add olive oil if necessary.

Gently fold in the crab meat. Set it in the fridge for 30 to 45 minutes to let the flavors mingle.

Butterfly each shrimp from top using the same cut from the deveining process, leaving the tail intact. Flatten the shrimp out and put about a teaspoon of filling into the shrimp. Gently fold the shrimp toward the tail and secure with a toothpick. Do the same with remaining shrimp.

Place the shrimp on an ungreased baking sheet. Before putting them in the oven, I suggest sprinkling some more parmesan cheese over the top of the shrimp to make a fabulous crust.

Bake those babies uncovered for about 12 to 15 minutes at 350 degrees. Pop them out of the oven and serve up with some with some homemade garlic toast, which is simple. Dredge some cut sourdough bread through some olive oil, sprinkle on a little salt and parmesan cheese and put in the oven and broil for about eight minutes. Then get the cold beverage of choice, grab the remote and kick back for kickoff.

Word is there are some folks still catching fish. Rayburn Goodman at Yellow Bluff reported a few boats catching some trout and bass this past week. Cricket at Two Way reported some boats having some luck with trout.

Elaine at Sunbury Crab Company said they have live shrimp and minnows and that there may be a book signing with Vic Waters soon.

Hey, I’m just saying remember what Ol’ Tight line always said: “Get out there and go fishing, and if you do, remember to always keep a tight line.” That’s it for now friends, kicking back on the coast and “living the tight-line life.”

Your buddy,
Tight Line Jr.