Crab stuffed shrimp with ginger sauce

8 Servings

Ingredients

Quantity Ingredient
1 cup Ginger sauce
16 larges Shrimp; uncooked
Crab stuffing
White wheat flour
4 Eggs; lightly beaten
Fine bread crumbs
Oil; for frying
1⅓ cup Apricot preserves
1⅓ cup Plum preserves
½ cup Crystallized ginger; minced
4 tablespoons Honey
¾ cup Cider vinegar
1 tablespoon Prepared mustard
½ cup Green bell peppers; finely chopped
1 teaspoon Crushed red pepper; Or minced fresh or canned hot peppers
1 pounds Fresh crab meat; picked over
2 Eggs; lightly beaten
4 Green onions; finely chopped
1 cup Canned bamboo shoots; chopped
2 teaspoons Fresh ginger root; peeled and grated ( 1/2 tsp dried ginger can be substituted)
½ teaspoon Ground white pepper
½ teaspoon Granulated white sugar
2 teaspoons Salt
2 tablespoons Dry sherry wine; (I use Gallo Straight Sherry)
2 tablespoons Corn starch
2 teaspoons Sesame seed oil; optional

Directions

SHRIMP

GINGER SAUCE

CRAB STUFFING

Preparing The Shrimp. Shell I the shrimp leaving the tails on. De vein, wash and drain on paper towels. Split each shrimp lengthwise ( butterfly) , being careful not to cut quite all the way through. Dust shrimp in flour and set aside. Mound approximately two Tbsp. of crab mixture on each shrimp, shape and dust again with flour. Dip each stuffed shrimp into the beaten eggs, coat with bread crumbs and place on a platter. Allow to stand for approximately 15 to 30 minutes uncovered. This will firm up the bread coating. Heat about two inches of oil in a large fry pan until it is moderately hot. { About 350 degrees } Place the shrimp in the hot oil stuffed side up for 3 to 5 minutes or until golden brown on the bottom.

Turn and cook 3 to 5 minutes longer or until golden brown again. Pierce the stuffing with a sharp fork and if no liquid escapes the shrimp are done.

Serve with ginger sauce over them or serve the sauce on the side. The sauce can be served warm or cold. Serves 6 -8.

Preparing The Ginger Sauce Combine all the ingredients in a sauce pan.

Bring the mixture to a boil over medium heat, reduce the heat to low and cook, stirring constantly for approximately 20 to 30 minutes to blend all the flavors well. Remove from the heat and cool. Makes about 3½ cups.

This can be stored almost indefinitely in sterilized jars and can be served with BBQ spare ribs, shrimp, pork and beef. If you like it hotter add more crushed pepper.

Preparing The Crab Stuffing. Remove all the cartilage from the crab meat and place the picked over meat in a large bowl. Add all the remaining ingredients, mix well, cover and chill until used.

NOTES : This is a tried and true recipe that is always well received. The ginger sauce can be used on any number of other dishes and will keep a long time refrigerated. One of my favorite crab dishes.

Recipe by: LeRoy Trnavsky

Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 29, 1998

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