Crab Meat Stuffed Shrimp
Stuffed Shrimp is another Cajun restaurant favorite of mine only second to Crabmeat Au Gratin. The best stuffed shrimp I have found in Baton Rouge (besides making at home) is found at The French Market Bistro. Two of their Jumbo Stuffed Shrimp and French Fries and you are so full. In fact you’ll need a nap.
We had fun making these Stuffed Shrimp at home with my Godchild Ashley and her sister Amanda. They love to help me in the kitchen. I am glad they are interested. My grown children do not know how to cook unless it goes in the microwave or comes out of a can. So find time to spend with your kids or grand-kids in the kitchen. Let them get messy. It’s all in good fun and they will remember you for taking the time with them. Cajun cooking is fun.
Let get started because there are 3 steps here:
Ingredients for Crab Meat Stuffed Shrimp
12-16 large or jumbo size fresh shrimp
½ pound white or claw crab meat
1 package Shrimp/Fish Fry or corn flour
1 cup plain or Italian bread crumbs
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
Milk for egg wash
Deep fat fryer
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.
Serving Suggestions for Crabmeat Stuffed Shrimp
Serve hot with a squeeze of lemon or lime and sides ketchup, tartar sauce, or my favorite hot cocktail sauce for dipping. Um Um they were so good cher!