Yield: 1 servings
|\N \N||-WALDINE VAN GEFFEN-VGHC42A|
|\N \N||Butter; melted|
|\N \N||Garlic; minced|
|\N \N||Celery, green onions; chop|
|\N \N||Onions; chopped|
Remove crab shells from meat and poach in pint of milk on low until soft. STUFFING-In melted butter, saute garlic, onions, celery, and green onions. When onions are translucent, add flour, stirring to blend.
Add nutmeg and crabmeat. This should be rather thick. Set aside. Peel shrimp and leave tail section on. Cut center of shrimp and fill with stuffing. Mix a cup of milk with a beaten egg and season with salt and white pepper. Dust stuffed shrimp in all-purpose flour, egg wash then in Italian bread crumbs. Saute in butter until golden brown. (wrv)