2 lb. raw jumbo shrimp (24 to 30), fresh or frozen
1 (6 1/2 oz.) can crab meat, drained
1/4 tsp. salt
2 tsp. butter
1/4 c. finely chopped onion
2 tbsp. finely chopped green onion
2 tbsp. finely chopped celery
2 tbsp. finely chopped green pepper
1 tbsp. chopped parsley
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs, beaten
1 (5 1/3 oz.) can evaporated milk
1 c. flour
3 c. soft white bread crumbs
Fat for frying

Thaw frozen shrimp. Shell shrimp, leaving last section of shell and tail intact. Devein, rinse and drain on absorbent paper. Butterfly the shrimp by cutting along their outside curve about 3/4 of the way through and carefully flattening them. Sprinkle with salt.

In small saucepan, melt butter. Add onion, green onion, celery, green pepper, parsley and garlic. Cover and cook 5 minutes or until tender. Remove from heat. Stir in crab meat, 1/2 teaspoon salt and pepper. Pack stuffing mixture in a band down the center of the shrimp, dividing it equally among them.

Combine eggs and evaporated milk in a shallow bowl. Place flour and bread crumbs in separate pie plates. One at a time, roll the shrimp in the flour to coat evenly, dip into egg mixture, then roll in bread crumbs.

Arrange shrimp on baking sheet and refrigerate 1 hour to firm coating. Arrange 5 to 6 shrimp in a single layer in a fry basket. Fry in deep fat, 350 degrees, for 3 to 5 minutes or until shrimp are brown. Drain on absorbent paper. Keep warm in a very low oven while remaining shrimp are being cooked. Makes 6 servings.