1 to 1 1/2 lbs. very lg. shrimp
1 c. onion, chopped fine
3 scallions, chopped fine
4 cloves garlic, minced
3 bay leaves
1 lb. crabmeat, fresh
3 to 4 tbsp. butter
1 c. milk
3 tbsp. flour
1/2 c. bread crumbs
1 egg, beaten
1 dash of Tabasco sauce
Salt & pepper to taste

Cook onion, scallion, garlic and bay leaves in butter until transparent and soft. Add all other ingredients, except shrimp, slowly to pan to form paste like stuffing.

Peel shrimp to tail, slit back and devein and then butterfly shrimp flat. Stuff and chill for 20 to 30 minutes to set.

After chilling, heat 1/4 cup oil in frying pan. While oil is heating, dredge stuffed shrimp in flour then egg then bread crumbs to coat. Deep fry for 2 minutes until golden. Serve with Hollandaise Sauce if desired.