Bright Star's Fried Stuffed Deviled Crab topped with Remoulade Sauce and Tomato Salsa

Bright Star's Fried Stuffed Deviled Crab topped with Remoulade Sauce and Tomato Salsa

Serves 4

8 medium-sized hard crabs, cleaned, reserve shells

1 cup Italian Bread Crumbs

½ dozen medium shrimp, cleaned, deveined, and chopped

4 medium scallops, chopped

1 small onion, chopped

1 small bell pepper, chopped

1 stalk celery, chopped

2 tablespoons mayonnaise

3 teaspoons  Seafood Seasoning

1 cups flour

1 cups egg wash

1 cup all purpose breading

1 tbsp Vegetable Oil

.  2 tablespoons lump crabmeat

Combine crabmeat, Italian bread crumbs, shrimp, scallops, onion, bell pepper, celery, mayonnaise and seafood seasoning in a small bowl.  Roll into balls approximately 2 oz each.  Dip and coat each ball into flour, dredge with egg wash and then dip and coat with breading.  Heat vegetable oil on medium high in medium saucepan.   Place balls in oil and cook for two-three minutes turning once until browned.

Stuff mixture into shells and top with lump crabmeat. Set aside.

Alternatively, you can deep fry crabmeat balls in fryer at 325 degrees in 8-10 minutes until golden brown

Weekend Cooking - April 2, 2011