Louisiana Fried Stuffed Bell Peppers

In a heavy iron pot, saute onions and garlic in butter until wilted and transparent. Add shrimp and crab meat. Cook 5 minutes.

Add bread crumbs, salt, pepper, green onions and parsley. Cook another 15 minutes. Let stand until cool.

Cut bell peppers into 3 parts lengthwise. Remove seeds and stems and parboil for 3 minutes. Mound cold stuffing on each 1/3 bell pepper and form into a ball.

Make batter by beating eggs and milk together in bowl. Mix cracker meal and fish-fry together in separate bowl. Roll stuffed peppers in meal mixture, then in egg mixture, and back again in meal.

Fry in oil at 375 degrees F until golden brown and hot throughout. Freezes well.