2 lg. onions, finely diced
1 clove garlic, finely diced
2 1/2 sticks butter
1 1/2 lbs. shrimp
1 lb. fresh white lump crab meat
4 c. bread crumbs
1 tbsp. salt
1 tsp. pepper, black
1/2 tsp. red pepper
1 c. green onions and tops, finely chopped
1/2 c. parsley, chopped
5 lg. bell peppers

BATTER:

2 eggs, beaten
6 oz. milk
1 c. cracker meal
1 c. fish-fry (Zatarain's)
Cooking oil

In heavy iron pot saute onions and garlic in butter until wilted and transparent. Add shrimp and crab meat. Cook 5 minutes. Add bread crumbs, salt, pepper, green onions and parsley. Cook another 15 minutes. Let stand until cool. Cut bell peppers into 3 parts lengthwise. Remove seeds and stems and parboil for 3 minutes. Mound cold stuffing on each 1/3 bell pepper and form into a ball.

Make batter by beating eggs and milk together in bowl. Mix cracker meal and fish-fry together in separate bowl. Roll stuffed peppers in meal mixture, then in egg mixture, and back again in meal. Fry in oil at 375 degrees until golden brown and hot throughout. Freezes well. Serves 15.