Crabmeat Stuffed Shrimp Recipe Video
Crabmeat Stuffed Shrimp in a Cajun style tastes amazing! Shrimp, crab meat, eggs, varieties of herbs and sauce are used to prepare this stuffed shrimp and can be enjoyed with friends and family at the dinner table. Serve them hot with a squeeze of lemon or lime and sides ketchup, tarter sauce, or hot cocktail sauce for dipping.
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
12-16 Large or Jumbo size Fresh Shrimp
½ pound white or claw crab meat
1 package Shrimp/Fish Fry
1 cup plain or Italian Bread Crumbs
2-3 eggs
1 cup Cajun Trinity with 1 Tablespoon minced garlic
2 Tablespoons mayonnaise
½ Teaspoon each: Worcestershire sauce, Tony’s Creole Seasoning, yellow mustard, and parsley flakes.
Dash of Tabasco sauce
Oil for frying
Lemon
Butter
Milk for egg wash
Platters
Mixing Bowls
Deep fat fryer
Directions
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.
The Shrimp
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.
The Frying
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.
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
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.
The Shrimp
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.
The Frying
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.
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
Comments
Comments: 2 |
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shantihhh says :
Buy the large U-6-12 a pound shrimp, butterfly IE slit down but not all the way and you can easily stuff and mound with crab or other mixtures. Stuffed shrimp is wonderful. I love the fresh water prawns from Kalkutta so much this way. They are so sweet and like eating lobster!
Posted on: 5 November 2009 - 11:38pm
