Ingredients
Shrimp(something bigger than 31-35, my preference is a little bigger)
Jumbo Lump Crab Meat
Eggroll Wraps
Bacon(I used applewood smoked and would probably shy away from brown sugar)
Creole Seasonings
Oil for frying
Salt and Pepper
Preparation
I cut the bacon before cooking and mixed with the crabmeat. Season to your liking. Butterfly the Shrimp if it hasn’t already been done and place atop one wrap. I used large wraps and cut them in half making two rectangles. Add some of the Bacon/Crab mixture on top of the shrimp and carefully start rolling the wrap and curling the bottom in as you roll. Heat up some oil in a pan. Fry each shrimp on each side. Each side will only take a short time keep an I on them.
