• 12 jumbo shrimp
• 1 cup crab meat
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup finely chopped bell pepper
• 3 Tbsp butter
• 1/2 tsp salt
• Dash of cayenne pepper
• 1 clove garlic, crushed
• 1/2 cup thick white sauce (make ahead)
• 2 eggs yolks, beaten (reserve whites)
• 1 1/2 cups bread crumbs
• chopped parsley

1. Peel, devein, and split backs of shrimp, leaving tails intact. Set aside.
2. Sauté onions, celery, and bell pepper in butter until golden brown; add crab meat, salt, garlic, and heat thoroughly. Remove from heat, blend in white sauce and egg yolks. Add bread crumbs and parsley.
3. Fill shrimp with crabmeat mixture, refrigerate for 2 hours.
4. Dip in a mixture of lightly whipped (reserved) egg whites, then in Fish Fry (or flour/corn meal mixture) and fry in deep hot oil. Shrimp may be frozen after stuffing, wrapped tightly, and fried later.
5. To Bake: Preheat oven to 350°F. Place shrimp on lightly greased cookie sheet, about 1" apart. Bake, uncovered, for 20 minutes.

(Cotton)