Pam and I were making crab rangoons today to freeze for later use .....
when I decided that I would like to use the crab mixture for the rangoons as stuffing for shrimp. Before, I'd just put only crab on the shrimp, but the rangoon mixture had ginger, worcestershire sauce, soy sauce, chili pepper sauce, green onions, Old Bay Seasoning, and lemon juice in it, so I thought that might spice it up. I was right.
Served it with spinach souffle and tater tots. Grif cooked some tots the other night, and I have yearned for them ever since.
The stuffed shrimp was excellent. I will spice up the crab from now on.
Dripping Springs, Texas.
Gateway to the Hill Country