In a medium sauté pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add the green onions, garlic, and parsley. Sauté for 30 seconds. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the shrimp, egg, bread crumbs and cheese and mix well. Season with salt and pepper. Form the mixture into 12 balls and with your hands, flatten each ball. Season the crab claws with Creole seasoning. Form the shrimp mixture around the meat of each crab claw. **If the filling is sticking to your hands, try wetting your hands and then form the filling around the claws. Place on a parchment lined baking sheet and refrigerate for 15 to 20 minutes, this will make the claws easier to handle. Season the flour with Creole seasoning. Preheat the wok for frying. Holding the claw end, carefully dredge in the flour mixture. Fry in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Remove and drain on paper towels. Season with Creole seasoning. Place the stuffed claws on a serving platter.
Garnish with cilantro.
Yield: 12 stuffed claws
EMERIL’S CREOLE SEASONING:
Combine all ingredients thoroughly.
Yield: 2/3 cup