Stuffed Shrimp With Crabmeat part 1

Stuffed shrimp with crabmeat-10 shrimps

2 blue crabs with shrimp peelings and 2 bay leaves boiled for 20 minutes in 1 qt of water

toast 1 cup of panco breadcrumbs with 2 T. olive oil and 1/4 tsp. salt in a non stick skillet over moderate heat until golden brown. add 2 T. of fresh minced parsley when cool.

Link to Thick Cream Sauce---https://youtu.be/dbuNLefkuTY

Make the recipe for my thick cream sauce and don't strain. start it when crab and shrimp stock is reduced.

shrimp size is 16 to a lb. 5 per person

crab stuffing is enough for 22 shrimps.

ingredients for stuffing:
1/2 cup minced shallots
1 1/2 T. fresh minced garlic
1/4 cup finely sliced scallions
1/2 cup dry white wine
2 T. butter
1/2 t. tobasco sauce
1 lb. lump crabmeat pastuerized or freshly picked.
1/2 stick butter and 3 cloves garlic for sauce.

Video link to part 2
https://youtu.be/pbDceetVVQI