Recipe - Crab Stuffed Shrimp With Ginger Sauce

SHRIMP
1 cup Ginger sauce
16 lg Shrimp; uncooked
Crab stuffing
White wheat flour
4 Eggs; lightly beaten
Fine bread crumbs
Oil; for frying

GINGER SAUCE
1 1/3 cup Apricot preserves
1 1/3 cup Plum preserves
One half cup Crystallized ginger; minced
4 tablespoon Honey
Three fourths cup Cider vinegar
1 tablespoon Prepared mustard
One half cup Green bell peppers; finely
chopped
1 teaspoon Crushed red pepper; Or
minced fresh or canned hot
peppers

CRAB STUFFING
1 pound Fresh crab meat; picked over
2 Eggs; lightly beaten
4 Green onions; finely chopped
1 cup Canned bamboo shoots;
chopped
2 teaspoon Fresh ginger root; peeled
and grated ( One half tsp dried
ginger can be substituted)
One half teaspoon Ground white pepper
One half teaspoon Granulated white sugar
2 teaspoon Salt
2 tablespoon Dry sherry wine; (I use
Gallo Straight Sherry)
2 tablespoon Corn starch
2 teaspoon Sesame seed oil; optional

Preparing The Shrimp. Shell I the shrimp leaving the tails on. De vein,
wash and drain on paper towels. Split each shrimp lengthwise ( butterfly) ,
being careful not to cut quite all the way through. Dust shrimp in flour
and set aside. Mound approximately two Tbsp. of crab mixture on each
shrimp, shape and dust again with flour. Dip each stuffed shrimp into the
beaten eggs, coat with bread crumbs and place on a platter. Allow to stand
for approximately 15 to 30 minutes uncovered. This will firm up the bread
coating. Heat about two inches of oil in a large fry pan until it is
moderately hot. { About 350 degrees } Place the shrimp in the hot oil
stuffed side up for 3 to 5 minutes or until golden brown on the bottom.
Turn and cook 3 to 5 minutes longer or until golden brown again. Pierce the
stuffing with a sharp fork and if no liquid escapes the shrimp are done.
Serve with ginger sauce over them or serve the sauce on the side. The sauce
can be served warm or cold. Serves 6 8.

Preparing The Ginger Sauce Combine all the ingredients in a sauce pan.
Bring the mixture to a boil over medium heat, reduce the heat to low and
cook, stirring constantly for approximately 20 to 30 minutes to blend all
the flavors well. Remove from the heat and cool. Makes about 3 One half cups.
This can be stored almost indefinitely in sterilized jars and can be served
with BBQ spare ribs, shrimp, pork and beef. If you like it hotter add more
crushed pepper.

Preparing The Crab Stuffing. Remove all the cartilage from the crab meat
and place the picked over meat in a large bowl. Add all the remaining
ingredients, mix well, cover and chill until used.

NOTES : This is a tried and true recipe that is always well received. The
ginger sauce can be used on any number of other dishes and will keep a long
time refrigerated. One of my favorite crab dishes.
Recipe by: LeRoy Trnavsky

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998