1/2 cup beef broth
1/4 cup water
1/2 wedge lemon
2 tsp. butter
2 tsp. flour
bacon strips
shrimp
lump crabmeat
salt and pepper
toothpicks
vegetable oil
mustard
Sauce
In saucepan add beef broth, water, squeeze of lemon and a dash of salt and pepper. Simmer about 15 minutes to letter water cook out. Mix butter and flour well, then add to sauce. Simmer. Sauce is ready when brown and thickened.
Crabmeat Preparation
Mix crabmeat with a little mustard to help hold crabmeat together.
Shrimp Preparation
Leave tails on shrimp and peel, but leave a small piece of shell near tail. Using a dull knife butterfly shrimp by cutting across the back of the shrimp nearly all the way through, to about 3/4 of the way to the tail. Lay open and stuff with a pinch of crabmeat. Close up and roll tightly in a bacon strip, taking care to cover all crabmeat to hold in. Skewer with thoothpick.
Fill a separate skillet with vegetable oil (enough to cover shrimp) and heat to around 375 degrees. Fry shrimp approximately 10 min. or until bacon is browned. Remove from grease and drain. Place on a serving plate and drizzle with sauce.
Makes a good appetizer or main course.
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