Stuffed Shrimp 2

40 jumbo shrimp

1/4 lb margarine

1 med onion, finely chopped

1/2 large bell pepper, finely chopped

1 lb crabmeat

1/2 cup chopped parsley

1-1/2 cups Italian bread crumbs

1/2 tsp salt

1/2 tsp cayenne pepper

1 tsp black pepper

1 tsp celery salt

A few dashes of Tabasco sauce

3 eggs

2 tbs mustard

1 tbs season-all

2 cups corn flour

Using a large skillet, saute the bell pepper and onion in margarine until the onions are clear. Add crabmeat and parsley. Remove from the fire and add bread crumbs, salt, cayenne pepper, black pepper, celery salt and Tabasco sauce. Mix this together and put lid on skillet to let the flavors marinate for a half hour. Then uncover to let cool. Butterfly each shrimp and place 1 to 1-1/2 tablespoons of stuffing on each. Refrigerate the stuffed shrimp until ready to use. Beat eggs, mustard, and season-all together. Roll the stuffed shrimp in this mixture. Then dredge this in a mixture consisting of 2 cups of corn flour seasoned with salt, black pepper and cayenne to taste. Deep fat fry until golden brown.

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Cajun Country -- New Iberia, Louisiana