Crabmeat Stuffed Shrimp
|White crab meat||1⁄2 Pound|
|Shrimp fry||1 Cup (16 tbs)|
|Plain bread crumbs||1 Cup (16 tbs)|
|Cajun trinity||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tabasco sauce||1 Dash|
|Oil||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
The Crab Stuffing
With a tablespoon of butter, sauté the 1 cup Cajun Trinity and minced garlic. Pour into a medium size mixing bowl. Add the Worcestershire sauce, Tony’s Creole Seasoning, yellow mustard, parsley flakes, and one egg. Fold in the breadcrumbs and crabmeat. Mix well. Form the mixture in small meatball sized balls. Place on a platter. Refrigerate for approximately one hour to chill and become firm.
Peel, clean and de-vein the shrimp. Leave the tails on. Carefully make a deep cut in the shrimp to butterfly it open.
Prepare your egg wash by mixing 1-2 eggs with a ¼ cup or so of milk and squeeze in some lime or lemon juice. Prepare the Shrimp/Fish Fry by mixing in ½ teaspoon seal salt and 2 tablespoons Tony’s Creole seasoning.
Place a crab ball on the open shrimp. Press firmly. Dip in egg wash. Shake off excess. Place in the Shrimp/Fish Fry mixture and toss around to coat. Place on a platter.
Heat your oil. Do not put drops of water in the hot oil to see if it’s hot enough like Mike Stokes does! Carefully place 2-3 shrimp in the fryer (depends on what size fryer you have). Fry the shrimp until golden brown. Remove to a platter lined with an ample amount of paper towels.