How to Make STUFFED SHRIMP with Crabmeat | The Best Stuffed Shrimp Recipe

How to Make Stuffed Shrimp with Crabmeat with Beryl Stokes and Cajun Cooking TV.
Cooking Made Easy – How to Make Great Food at Home

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STUFFED SHRIMP RECIPE on page 42 of Beryl’s Cookbook
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The Official Cajun Cooking TV Cookbook

Stuffed Shrimp Ingredients
12-16 large or jumbo size fresh shrimp
½ pound white or claw crab meat
1 package Shrimp/Fish Fry or corn flour
1 cup plain or Italian bread crumbs
2-3 eggs
1 cup Cajun Trinity with 1 tablespoon minced garlic
2 tablespoons mayonnaise
½ teaspoon each: Worcestershire sauce, Tony’s Creole Seasoning, yellow mustard, and parsley flakes.
Dash of Tabasco sauce
Oil for frying
Lemon
Butter
Milk for egg wash
Platters
Mixing Bowls
Deep fat fryer

The Crabmeat Stuffing
With a tablespoon of butter, sauté the 1 cup Cajun Trinity and minced garlic.
Pour into a medium size mixing bowl.
Add the Worcestershire sauce, Tony’s Creole Seasoning, yellow mustard, parsley flakes, and one egg.
Fold in the breadcrumbs and crabmeat. Mix well.

Form the mixture in small meatball sized balls.
Place on a platter.
Refrigerate for approximately one hour to chill and become firm.

The Shrimp
Peel, clean and de-vein the shrimp. Leave the tails on.
Carefully make a deep cut in the shrimp to butterfly it open.

Prepare your egg wash by mixing 1-2 eggs with a ¼ cup or so of milk and squeeze in some lime or lemon juice.

Prepare the Shrimp/Fish Fry by mixing in ½ teaspoon seal salt and 2 tablespoons Tony’s Creole seasoning.

Place a crab ball on the open shrimp. Press firmly.
Dip in egg wash. Shake off excess.
Place in the Shrimp/Fish Fry mixture and toss around to coat.
Place on a platter.

How to Cook Crabmeat Stuffed Shrimp: The Frying
(You can also bake them if you prefer.)
Heat your oil.
(Do not put drops of water in the hot oil to see if it’s hot enough like Mike Stokes does!)
Carefully place 2-3 shrimp in the fryer (depends on what size fryer you have).
Fry the shrimp until golden brown.
Remove to a platter lined with an ample amount of paper towels.

Serving Suggestions for Crab meat Stuffed Shrimp
Serve hot with a squeeze of lemon or lime and sides ketchup, tartar sauce, or your favorite hot cocktail sauce for dipping.

Stuff Used in This Video:

Tony Chachere’s Original Creole Seasoning, 8 oz
https://amzn.to/3kPqFxo

Granulated Garlic Powder
https://amzn.to/2S8WgO7

Bob’s Red Mill, Flour Corn Gluten Free, 22 Ounce
https://amzn.to/3cEcOqS

Louisiana Fish Fry, Seasoned Fish Fry, 10 oz (Pack of 4)
https://amzn.to/2GjOdvg

Progresso Bread Crumbs Italian Style 15 Oz. Each (Pack of 2)
https://amzn.to/2G3qYWK

Presto 05420 FryDaddy Electric Deep Fryer, Black
https://amzn.to/3cIGrYc

Cajun Cooking TV features Beryl Caillouet Stokes cooking up some good eating Cajun recipes from her kitchen in Baton Rouge, Louisiana.

For more great Cajun recipes, SUBSCRIBE to the Cajun Cooking TV channel here:
http://www.youtube.com/c/CajunCookingTVTheStokes

Get a copy of Beryl’s best-selling cookbook “Cajun Cooking Made Easy”

The Official Cajun Cooking TV Cookbook

The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on cable channel 117.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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Beryl

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[Music] hi and welcome to Cajun cooking TV today is Saturday and it’s cooking time at the Stokes house so we’re cooking stuffed shrimp so let’s get started hi we have another guest here tonight and this is Ashley she’s cooked with us before so she’s going to get started on our um stuffing for the shrimp so first thing we want to sauté some caj and Trinity we have one cup of Cajun Trinity here which is bell pepper onions and celery and I’m also going to add uh a tablespoon of garlic so Ashley take one tablespoon of butter I’ve already started heating this pan for you and I want you to put it in [Applause] here pour that in add your garlic where right there throw that in we’re going to sauté this for about five minutes here we are we’re going to make our crab stuffing so we’ve got our wilted vegetables the Cajun Trinity is ready um and Amanda can you crack an egg for me sure crack it there now we need to mix in a few ingredients so first we have two tablespoons of mayonnaise can you spoon out two tablespoons please put it in your bowl good okay this is parsley flakes and you need a half a teaspoon of each of the next item so we’re just going to throw that in there then we need a little half a teaspoon of mustard I’ll just let you open it and put a good nice squirt in there what you think there that’s good want you put a couple shots of Worster Shire sauce that’s good all right next we want to put in some Tony sassies can’t forget the Cajun seasoning sprinkle that in all righty just mix this all up this is all the wet ingredients so you always want to mix your wet ingredients all together first so do that quiet on the set that looks great I poured out for you I man does some breadcrumbs we have some um Japanese style breadcrumbs and that just means they’re a little bit coarser than your regular Italian breadcrumbs so I got got one cup here so gently P pour that in there we go now go ahead and pour in your shrimp I mean your crab we have one cup of crab claw meat here you can use lump white crab meat if you like we actually think this is tastier um for this kind of cooking so I like to use the claw meat looks spectacular and what we’re going to do is make some little balls kind of like meatballs and then this will be pressed into the shrimp once we get those ready and then we’re going to fry it who likes fried shrimp around here me me too me too I love fried shmp Ashley’s over here she’s going to help me make some crab balls are your hands clean yeah thank God so we’re just going to take a spoon like this take take it in your hand like this and just make a little meatball press it together there we go we’re going to make 16 of these meatballs so we’ll take a few minutes to do that just place them on a on a platter just like that and we’re going to let them chill while we do some other things crab balls while our crab balls are chilling we’re going to peel and deban the shrimp and get them ready for um when we put on the stuffing so so we’re going to peel the shrimp and we actually want to keep the tail on so we’re just going to take the body part off okay so do that for each one and you keep the tail on and then as we go we actually keep going we’re going to devain the shrimp and you do that with a sharp pairing knife cutting from the back to the front just kind of slice it open here and there’s a little vein inside this little black piece here you want to pull that out what you put and I keep set it right here cuz I got a debain it and then I’ll just set this on a paper towel so we’re going to keep doing that now also we want to Butterfly the shrimp so in the same section where you pulled the Dain out we’re just going to slice it a little bit thicker just be careful with your hands we want to slice it where it’s basically in half the way you butterfly a pork chop or uh a steak we’re back and we’re about to put the um crab balls onto the shrimp and now we need to make an egg wash and the FR and now we need to make the egg wash and the Fish Fry mixture that’s a lot to say all at one time so let’s get started Amanda egg wash is just an egg you can also put milk you can put mustard just set it right there here I want you to squeeze in this lime because boss man likes lime better than lemon can you squeeze that real good right and mix up that egg there you go and we’ve got a uh one 10 oz package of fish fry here this is the unseasoned sometimes you can get it with uh lemon flavor but we like it uh plain you can also use corn flour so actually cut this open there [Music] now okay and what do we have in here we have some salt and we have two tablespoons of Tony sasher so we’re going to season the cornmeal a bu that’s a lot huh we like it to be a little flavorful don’t you think yes we mix that up for me we are in Louisiana we’re in Louisiana Cajun cooking Ag and cooking TV duh mix that up what do you say duh like duh duh d okay I got my egg wash here I’ve got my butterfly shrimp all clean with the Bane out now I have my little crab balls chilled here so now they’re all firm and sticking together so I’mma put press it in here kind of the lengthwise of the shrimp just like that I’m going to dip it in the egg wash see girls this is kind of messy want that to stick together then I’m going to dip it gently in here and cover it with the cornmeal you don’t want to move it around too much kind of press that together I’m going set over here on the side we’ll be frying all of these in just a minute so I’ll get all so I’ll get all these ready and then we’ll start frying I’m going to put some water in there to see if it’s ready no it’s ready hi folks we’re ready to um fry our stuffed shrimp look at these beautiful bad boys this is a jumbo jumbo so I’m going to pick him up I’m just going to put probably two in a um preheated Fred daddy here just going to lower him down in there there and he’s going to fry till golden brown it’s already popping and Ma I’mma do two for right now and we’ll see what happens yeah I lost my helpers they’re going to play Barbies till we get ready to eat so it’s just me and old bosson they’re golden brown I’m going to lift these first two out place them on um several paper towels here to drain that looks Beau beautiful we got a few more to go here so it’ll be a while hi everybody we have these beautiful jumbo stuff shrimp and we are ready to eat aren’t we girls yeah thank y’all so much for helping me and this has been another episode of Cajun cooking TV Jose is ready to eat too and we’ll see you next [Music] time [Music] a