Recipe

Deep Fried Shrimp Stuffed With Crab Recipe

	Linebb956 / All my dishes 2 years, 4 months ago This is one of the dishes that we get in Mexico… It is so good and tasty. No bread in this stuffing, just good sweet crab, the real stuff, no cheating on this one! I asked how to make them and the cook spoke no English and I only a wee bit of ... More Prep:35m Cook:8m Servings:5	Linebb956
	mexican easy awesome

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Ingredients

26 extra large shrimps peeled and divined.

About 1 -1 ½ cup real crabmeat, lump style.

1 pound thin bacon at room temp

1 beaten egg

1 cup or more of corn starch

Tobasco Sauce you be the judge!

White pepper

Salt

Oil for deep frying

Tooth picks

Parsley or cilantro for garnish

Directions

Clean the shrimps, leave tail on.

Cut on the vein side ALMOST THROUGH

Lay a piece of crab meat length ways

Close, wrap in a piece of bacon

Secure with a tooth pick

Season corn starch with salt and pepper

Dip in corn starch

Dip in beaten egg to which you have added the Tobasco

Dip again in corn starch

Deep fry at 375 until done… Check by tasting if done and make a note of time. Tasting is better than timing!

Serve on a bed of DRY lettuce, parsley or cilantro, with sliced tomatos.

Offer shrimp sauce to which you have added the juice of a fresh lime to taste. Or tarter sauce or lime wedges.

ALWAYS USE WILD SHRIMP IN THIS DISH…

This is a favorite of mine, I never timed the cooking. I always cook that extra one and pay attention to how long it took.

SO GOOD… I HOPE YOU LIKE IT!

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Comments

zena824 2 years, 4 months ago said:
You did a fine job getting this recipe.......

linebb956 2 years, 4 months ago said:
OK Foodies... I made this tonight to serve to the friends we go to that resturant with.. We all agreeded that these were good ... and they looked like theirs.... BUT...
I decided and all agreed, that the batter is still not the same... So, if anyone has an idea... please post it.. It should be light, cripsy like a tempura. I saw that they used corn starch, but did not understand what was in the bowl for the liquid... HELP!

chefjeb 2 years, 4 months ago said:
Got your private message asking for my input. You are butterflying the shrimp and stuffing them with crabmeat and wrapping them in bacon. Want to take it to another level? Wrap in prosciutto, which is is a dry-cured italian ham and needs no cooking, which means the shrimp can be pulled without waiting for the bacon to cook and you avoid overcooking. It's available at any good deli or even Sams Club. You asked about the batter and the liquid. Try dusting in flour then dipping in milk then dipping in a flour and cornstarch combo with salt and pepper. Or, you could dust in flour and dip into an egg and milk or egg and water wash then the flour-cornstarch. For an even lighter wash, use only the whites. You can pop a drop of Tabasco if you want into the liquid, but I use Louisiana Hot Sauce, which has a milder flavor profile. Crabmeat is delicate and expensive, so you don't want to add anything that will mask its flavor. I wouldn't use the very expensive jumbo lump in this dish. It would be a waste. Use the cheaper claw meat. And remember, crabmeat is already cooked and pasturized so any additional cooking must be very quick. Happy eating!

notyourmomma 2 years, 4 months ago said:
Ditto to Chef Jeb's comments on the prosciutto. I saw Emeril make bacon wrapped scallops the other night and he seared them on each side and served with a raw stripe of bacon fat round the middle and it was a turn off. As far as the coating, I tend to use a batter dip instead of the triple dip method for shrimp. Momma used to mix really cold club soda with Wondra flour, about a cup of ice cold club soda and she would add enough flour whisking with a fork to about the consistency of heavy cream, adding salt and pepper for flavor. Wondra flour is wonderful for mixing in a liquid without making big nasty lumps. I'm really jazzed about giving this a try! Probably will use a dash of tabasco to the batter instead of salt and pepper to see what it does. How could anything with crab and shrimp be bad? When you say shrimp sauce are you talking cocktail sauce? I was thinking of a sweet hot sauce like a melted orange marmelade with some diced onion and jalapeno? I'd think I'd want to eat them au natural, just to savor the smokey bacon and crab flavor. Great post, dear. Thanks

linebb956 2 years, 4 months ago said:
Thank you foodies... if you do give it a try, and it's good..... LOL Please post here as an alteration... Not sure on the prosciutto as this is a Mexican dish. I did find out they serve it in Cancun. It is the wash and the batter that is off. This is driving me crazy!

mystic_river1 1 year, 10 months ago said:
I made them with the appropriate alterations and they were delicious.

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