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1
In a medium saute pan, over medium heat, heat the olive oil.
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2
When the oil is hot, add the onions and peppers.
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3
Season the vegetables with salt and cayenne.
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4
Saute for 2 minutes.
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5
Add the green onions, garlic, and parsley.
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6
Saute for 30 seconds.
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7
Remove the mixture from the heat and turn into a mixing bowl.
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8
Cool the mixture for 2 minutes.
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9
Add the shrimp, egg, bread crumbs and cheese and mix well.
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10
Season with salt and pepper.
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11
Form the mixture into 12 balls and with your hands, flatten each ball.
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12
Season the crab claws with Creole seasoning.
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13
Form the shrimp mixture around the meat of each crab claw.
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14
**If the filling is sticking to your hands, try wetting your hands and then form the filling around the claws.
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15
Place on a parchment lined baking sheet and refrigerate for 15 to 20 minutes, this will make the claws easier to handle.
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16
Season the flour with Creole seasoning.
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17
Preheat the wok for frying.
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18
Holding the claw end, carefully dredge in the flour mixture.
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19
Fry in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning.
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20
Remove and drain on paper towels.
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21
Season with Creole seasoning.
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22
Place the stuffed claws on a servi
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23
Combine all ingredients thoroughly.
