| 12 Jumbo shrimp, butterflied | 1 c. minced onions |
| 1 c. celery, chopped fine | 1 green pepper, chopped fine |
| 1 c. crabmeat | 1 clove garlic, crushed |
| 1/2 tsp. poultry seasoning | 1/2 c. thick white sauce |
| 1 tbsp. chopped parsley | 2 egg yolks, beaten |
| 1 1/2 c. bread crumbs. | 1 c. flour |
| 1 1/4 tsp. baking powder | 1/3 c. milk |
| 1 tbsp. salad oil | 2 egg whites stiffly beaten |
| Salt to taste | |
| Sauté onions, celery and pepper in margarine until brown. Add crabmeat salt to taste, add garlic and poultry seasoning. Heat thoroughly. Remove from heat. Blend in white sauce and egg yolks. Toss with bread crumbs and parsley. Fill shrimp with mixture.
Refrigerate two hours. Combine flour, 1/ 4 tsp. salt and baking powder. Stir in milk and oil. Fold in egg white. Dip shrimp in batter and fry until golden brown. (c)2000Recipes4U.com(tm) |