Shrimp And Crabmeat Boulettes |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Takes some time to prep and cook but very rewarding. Ingredients:
2 cups peeled and deveined shrimp |
2 cups lump crabmeat |
1 cup celery |
1 cup onion |
1 cup bell pepper |
1 tablespoon tabasco pepper sauce |
2 teaspoons lemon juice |
2 teaspoons mustard |
2 teaspoons season-all or tony chachere's |
1/4 teaspoon cayenne pepper |
2 cups seasoned italian breadcrumbs |
4 eggs, beaten |
(do not add to ingredients) |
3 quarts vegetable oil for frying |
2 cups seasoned italian breadcrumbs for coating boulettes |
Directions:
1. Place shrimp and crabmeat in food processor and chop finely
2. Remove and place in a very large mixing bowl
3. Place celery, onion, and bell peppers in food processor and chop finely
4. Add all the ingredients to the shrimp and crabmeat and mix thoroughly
5. Using an ice cream scooper, drop about a golf ball size amount of mixture into bread crumbs.
6. Coat well with additional bread crumbs until it can be rolled without falling apart.
7. Heat oil to 350 degrees and fry until golden brown.
8. Drain on a tray lined with paper towels.
9. Yields 50 Boulettes
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