Ingredients:
Fresh Garlic
2 Sticks Butter
Fat Catz Creole Seasoning
1 cup Diced Green Bells
1 cup Diced Celery
1 cup Diced Onions
2 cups Japanese Bread Crumbs
2 Eggs
Green Onions
Parlsey
Fish Bouillon
8 oz Shrimp
8 oz Crab Meat
¼ cup sherry wine
Melt butter and sauté the vegetables over medium high heat for 4 minutes. Add the Shrimp and cook until ½ done. Then add the spices and the Bread Crumbs and the eggs and remove from the heat. Fold in the Crab meat and place in the refrigerator to cool. Stuff your crab shells or make into patties once cooled. Bake in an oven or cook in a skillet with canola oil.
