Shell and devein, slice to butterfly, and gently pound to flatten; leave on tails.
Drain crab meat, combine with 1 teaspoon soy sauce, 2 chopped scallions (white ends and a little green), 1 stalk of celery and one cup of fresh bread crumbs. Beat egg whites.
Place about one tablespoon crab mixture on the center of each shrimp, press in shrimp sides (it won't close all the way) then dip in flour (mixed with salt and pepper) then in the beaten egg, then in the dried bread crumbs.
Place on cookie sheet and refrigerate for at least one hour. Then carefully place in hot (350-375°F) oil, for not more then a minute or two on each side.
They should be golden brown and the tails should be pink.
Serve with lemon wedges.
Submitted by: vicky
