Nathaniel Burton style (Serves 4 - 6)

2 green onions, finely chopped

1 celery rib, finely chopped

3 1/2 tablespoons bell pepper, finely chopped

1 clove garlic, finely minced

3 tablespoons of butter

1 pound fresh, crab claw meat

1 cup french bread softened with water and chopped

1 tablespoon parsley, finely chopped

Salt and black pepper to taste

2 pounds fresh, fantail shrimp**

Dried plain bread crumbs for dredging

Seasoned flour for dredging

Egg wash (1 cup milk mixed with 1 egg and 2 tablespoons hot sauce)

Oil for frying

Melt butter in a skillet and saute all seasoning vegetables together until tender.  Stir in the crabmeat.  Add the softened french bread, the parsley and season with salt and pepper. Stuff approximately 1 tablespoon of stuffing into each fantail shrimp.  Roll in flour, eggwash, then dried bread crumbs and deep fry in oil for about 5 minutes until brown.  Drain on papertowl and serve immediately.

**NOTE - Fantail shrimp are fresh, peeled, tail on, medium to large shrimp that are split to the outside edge.