|Chopped celery||2 Tablespoon|
|Chopped green pepper||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|All purpose flour||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Canned crab meat||7 1⁄2 Ounce|
|Worcestershire sauce||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Shortening||1 1⁄2 Cup (24 tbs) (for deep frying)|
Thaw frozen shrimp.
Shell shrimp, leaving tails on.
Butterfly shrimp by splitting down the back almost but not all the way through; devein.
Cook celery, green pepper, and garlic in butter till tender; blend in 1 tablespoon flour.
Stir in milk and cook till thickened.
Add bread crumbs, crab, Worcestershire sauce, lemon juice, 1/2 tea spoon salt, and 1/8 teaspoon pepper.
Stuff crab into slit shrimp, packing firmly.
Chill 1 hour.
Beat together 1 cup flour, 1 cup ice water, egg, salad oil, sugar, and 1/2 teaspoon salt just till moistened (a few lumps should remain).
Keep batter cool with a few ice cubes; use immediately.
Pat shrimp dry; dip shrimp in batter.
Fry in deep, hot fat (360Â°) till golden, 4 to 5 minutes.