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Crab-Coated Shrimp Chops

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“From Marsha Dean Phelts' "The American Beach Cookbook". No idea why they are called chops, but this sounds like a delicious dish to impress. Note the 4 hour refrigeration time. Times are a guess-timate.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle a little salt over the cleaned shrimp, then squeeze the juice of a half lemon over and refrigerate while preparing crab coating mixture.
  2. Place the claw crabmeat in a mixing bowl.
  3. Squeeze the rest of the lemon juice and the Worcestershire sauce over the claw meat.
  4. Sprinkle seasoning mix over the crabmeat, then add mayonnaise and stir carefully.
  5. Encase each shrimp in the crabmeat mixture, using no more than 2 tablespoons for each (do not cover the tail).
  6. Place shrimp in a single layer in an airtight container and refrigerate at least 4 hours, preferably overnight to set.
  7. When ready to cook, coat each shrimp chop in flour or seafood mix.
  8. Heat oil to 350 degrees and fry chops until golden.

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