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Ingredients

• 2 lb Lump crabmeat, picked over twice
• 1 sm Red bell pepper, seeded/finely diced
• 1 sm Green bell pepper, seeded/finely diced
• 1 sm Red onion, finely minced
• 1/2 c. Parsley leaves, minced
• 2 x Lemons, juiced
• 1/4 tsp Warm sauce
• 3/4 tsp Worcestershire sauce
• 3/4 Tbsp. Cajun seasoning, * see directions
• 2 med Large eggs, slightly beaten
• 1/4 c. Mayonnaise
• 2 Tbsp. Vegetable oil
• 1/2 c. Cracker crumbs (or possibly more)
• 1/4 c. Extra virgin olive oil
• 2 med Red onions, finely chopped
• 5 stalk celery, finely chopped
• 1 tsp Fresh garlic, finely chopped
• 1 tsp Salt
• 1 Tbsp. Black pepper, freshly grnd
• 2 tsp Red pepper flakes
• 1 1/2 tsp Dry mustard
• 1 tsp Warm pepper sauce
• 4 c. Red wine vinegar
• 3 c. Water
• 1/2 c. Fresh lemon juice
• 2 Tbsp. Dijon justard
• 1/4 c. Worcestershire sauce
• 3 Tbsp. Fresh parsley leaves, finely minced
• 2 1/2 Tbsp. Fresh thyme leaves
• 1 c. Tomato paste
• 3/4 c. Dark brown sugar
• 12 lrg Shrimp, peeled & deveined, tail left on
• 12 x Strips bacon, fat rendered but still soft
• 1 quart Vegetable oil, (for frying)
• 1 c. Whole lowfat milk
• 2 med Large eggs, beaten
• 1 c. Cracker crumbs [mebbe cornmeal-rael]
•     Green onions, minced
•     Lemon wedges
• 1 1/8 tsp Salt
• 3/4 tsp Paprika
• 1/2 tsp White pepper
• 1/4 tsp Onion powder
• 1/4 tsp Garlic powder
• 1/4 tsp Cayenne (+)
• 1/4 tsp Black pepper
• 1/4 tsp Dry thyme leaves
• 1/8 tsp Dry basil leaves

Description

*Rael's Cajun Seasoning: Scale Up In Direct Proportion; Salt Is Variable. FOR STUFFING: Combine All Ingredients Except Cracker Crumbs In Nonreactive Bowl; Stir To Combine.…

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