2 onions, chopped
2 bell peppers, chopped
4 to 5 ribs celery, chopped
2 sticks butter
1 lb. raw shrimp, chopped (optional)
1/2 loaf stale French bread (squeezed out in water)
2 eggs, beaten
1 lb. crab meat
Salt and pepper
3 doz. large raw shrimp
Flour
Egg - milk (2 eggs and 1 cup milk)
Deep fat

Saute onions, bell pepper and celery in butter. Add chopped shrimp and cook for 10 minutes. Add wet bread and then eggs. Cook 5 minutes stirring constantly. Add crab meat and season to taste.

Peel large shrimp to the tail only. Split halfway through and open up (fantail). Pile each shrimp with a mound of stuffing. Lay on wax paper on cookie sheet and freeze until hard. Store in Ziplock freezer bags in freezer.

When ready to cook, dip frozen shrimp in flour, then in egg-milk, then in flour again. Fry in deep fat until golden brown.