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Posted on 9/13/13 at 4:42 pm to Y.A. Tittle
you stuff a butterflied shrimp with a mixture of crab meat, onions, parsley and seasoning. use breadcrumbs or rice as binder. then you batter and fry it.
Posted on 9/14/13 at 2:00 pm to Y.A. Tittle
Thanks R2R for the help. Also, the remoulade sauce is different from the classic New Orleans style. Unfortunately, I am unable to find a recipe online to explain the variance. The jarred version sold locally by Brother Chapman under the "Brother's" brand is supposed to be the same. Sorry I couldn't provide more insight. Just nostalgic for a local staple.
Cheers!
Cheers!
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