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Categories:
shrimp oil flour salt onion garlic celery bell pepper broth crabmeat Italian bread crumbs cocktail sauce Worcestershire sauce mayonaise onion garlic celery flakes eggs flour
Viewed: 34 - Published at: 3 months agoIngredients
- 1 lb shrimp, ceaned an deviened
- 2 tbsp oil
- 2 tbsp flour
- 1 louisiana season salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp celery flakes
- 1 tbsp dried bell pepper
- 2 cup broth
- 1 can crabmeat
- 1 cup italian bread crumbs
- 2 tbsp hienz cocktail sauce
- 2 tsp worcestershire sauce
- 1/4 cup mayonaise
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp dried celery flakes
- 2 eggs
- 1/2 cup flour
Method
- you want to start the shrimp topping before you make the crab.
- if you want to use fresh seasonings, just cook them down before you add the shrimp
- pre-heat oil in shallow pan
- season the shrimp with Louisiana season salt and saute' the shrimp in oil until they turn pink, then add 2 T. flour, onion, garlic, celery, bellpepper and cook that for another 5 minutes or until flour starts to darken and then pour in your broth, I used chicken 'cause its all I had on hand use what you have.
- cover this and let simmer on low, go make crabby pattys
- clean crabmeat, check for little pieces of shell and dump in a medium mixing bowl
- add the bread crumbs to crab and fold together
- now into the crab put in Heinz sauce, Worcestershire, and mayonnaise, onion and garlic powders also the celery
- now mix eggs together in another dish and add to the crab
- mix all this together really well, mixture will be very wet
- now that you have a wet mixture, you start slowly folding in flour, you made need more or less depending on wetness
- in shallow frying pan begin heating just enough oil to coat the whole bottom of pan
- using a large spoon, drop crab by spoonfuls in hot oil, do not press down , wait 1 minute and roll each patty over and now press down and cook for just another 1-2 minutes then remove to a paper towel.
