Coastal Living MARCH 2000
Bring water to a boil in a large saucepan; add shrimp and conch. Boil 1 minute; drain and set aside.
Combine flour through ground red pepper in a large bowl; make a well in center.
Combine egg, milk, and hot sauce; add to dry ingredients, stirring just until moistened. Add shrimp, conch, and onion through crabmeat, stirring until blended. Let mixture stand 10 minutes.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
Drop batter by rounded teaspoonfuls into hot oil; fry in batches 1 to 2 minutes or until golden, turning once. Drain on paper towels, and serve immediately with Spicy Juniper Mayonnaise.
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