Stuffed Shrimp with Crabmeat Dressing
Stuffed shrimp in New Orleans is just about as good as you can get. What better combination do you have when you marry shrimp and crabmeat together. I think sometimes people shy away from making them because they think they are too complicated. Butterflying the shrimp is the easy part. To make stuffed shrimp, all you need to really focus on is making a good Crab dressing. Some stuffed shrimp I have eaten were just a small shrimp tucked inside a ball of crabmeat. I prefer to leave the tail on and butterfly the shrimp. There is no right or wrong way, it will taste just as good.
Melt margarine in skillet over low fire. Add onions, celery, bell pepper and garlic and cook slowly until tender. Add crab meat, green onions, and parsley, and simmer about 10 minutes. Add salt, pepper, crab boil, cayenne and egg-milk mixture. If stuffing is not moist enough, gradually add chicken broth. Add approximately 2 cups bread crumbs to obtain stuffing consistency. More bread crumbs can be added until you reach your desired consistency. Set aside to cool slightly.
While the crab dressing is cooling peel and butterfly the shrimp leaving the tail in tact. Rinse shrimp and make sure the black vein is removed. Season with salt, pepper and garlic. Take a small scoop or a spoon and place crab dressing on top of butterflied shrimp. Form the crab dressing by pushing it against the shrimp and molding it along the length of the shrimp. Roll the shrimp and crabmeat in flour. Place stuffed shrimps in the freezer allowing them to get firm. When you are ready to fry the stuffed shrimp, make an egg wash with milk and egg and season with pepper and garlic. Dip stuffed shrimp in egg wash and then in corn meal. Deep fry until golden brown.
**In the picture with the stuffed shrimp are fish cakes on the right which is a separate recipe.