How to make it

  • 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.
  • 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.

Reviews & Comments 7

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  • cubralinda 7 years ago
    This sounds wonderful!!!
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    " It was excellent "
    mystic_river1 ate it and said...
    I made them with the appropriate alterations and they were delicious.
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  • linebb956 11 years ago
    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!
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  • notyourmomma 11 years ago
    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
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  • chefjeb 11 years ago
    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!
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  • linebb956 11 years ago
    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!
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  • zena824 11 years ago
    You did a fine job getting this recipe.......
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