Crab-Coated Shrimp Chops

From Marsha Dean Phelts' "The American Beach Cookbook". No idea why they are called chops, but this sounds like a delicious dish to impress. Note the 4 hour refrigeration time. Times are a guess-timate.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1  lb large shrimp, peeled, deveined, butterflied, tails intact
•  salt
• 1  lemon, juice of, divided
• 1  lb  crab claw meat
• 1  tablespoon Worcestershire sauce
• 1 1⁄4 ounces  crab cake classic  Old Bay Seasoning
• 1⁄2 cup mayonnaise, approximately
• 1  cup all-purpose flour or 1  cup  seafood  batter frying mix
•  oil (for frying)

Directions

1. Sprinkle a little salt over the cleaned shrimp, then squeeze the juice of a half lemon over and refrigerate while preparing crab coating mixture.
2. Place the claw crabmeat in a mixing bowl.
3. Squeeze the rest of the lemon juice and the Worcestershire sauce over the claw meat.
4. Sprinkle seasoning mix over the crabmeat, then add mayonnaise and stir carefully.
5. Encase each shrimp in the crabmeat mixture, using no more than 2 tablespoons for each (do not cover the tail).
6. Place shrimp in a single layer in an airtight container and refrigerate at least 4 hours, preferably overnight to set.
7. When ready to cook, coat each shrimp chop in flour or seafood mix.
8. Heat oil to 350 degrees and fry chops until golden.