Crab And Shrimp Rice Food

SHRIMP AND CRAB CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
• Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

CRAB AND SHRIMP RICE

Steps:

• Cut the shrimp in half through the center, and season, with essence.
• In a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat.
• Add the garlic, ginger, 1/4 cup of the green onions and red pepper, and cook, stirring continuously so they do not burn.
• Add the onions, carrots, tasso and shrimp and continue to stir fry.
• When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly.
• Add the soy sauce, sugar and black pepper, and stir to mix well.
• Cook for 1 to 2 minutes.
• Gently fold in the crabmeat and the cooked eggs and just heat through.
• Garnish with remaining 1/4 cup green onions, and serve.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

CRAB FRIED RICE

Steps:

• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.

CRAB RICE

Steps:

• Prepare Spanish rice mix per the package instructions omitting the tomatoes.
• While rice cooks, sauté onions and bell peppers in a small amount of olive oil until soft and lightly caramelized.
• Add imitation crab, shrimp, and salad shrimp.
• Cook just until raw shrimp becomes opaque.
• Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning.
• Combine cooked rice and seafood mixture.
• Add more Old Bay Seasoning, salt and pepper to taste.
• Enjoy!

SHRIMP AND CRAB MEAT WITH RICE

Steps:

• In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
• Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
• Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
• Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
• Serve over rice.

CRAB AND SHRIMP DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the soup, milk, and mayonnaise. Stir until smooth. Stir in the crabmeat, shrimp and uncooked noodles.
• Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Bake, covered, in the preheated oven for 35 minutes. Uncover and sprinkle onion rings over the top. Return to oven and bake for 10 minutes.

CRAB RICE

Steps:

• Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
• Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
• Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

ASIAN-STYLE CRAB AND SHRIMP CAKES

Steps:

• Blend first 4 ingredients in medium bowl. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs. Season with pepper. Place remaining 1 cup breadcrumbs on plate. Drop 1/4 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
• Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.

CRAB AND SHRIMP RICE NOODLE SOUP

Steps:

• Pour the 3 1/2 quarts water into a 5- or 6-quart Dutch oven and bring to a rolling boil over high heat. Add the crab and cook, clean, and pick it as directed on page 322. Set the meat and the tomalley and fat aside. If you don't like the tomalley and fat, discard them along with the shell bits. Reserve 3 quarts (12 cups) of the cooking liquid for the broth.
• To rehydrate the dried shrimp, put them in a small saucepan with the 1 1/4 cups water, bring to a simmer over medium heat, and cook for 10 minutes, or until slightly soft. Drain the shrimp into a sieve placed over a bowl and let cool completely. Add the cooking liquid to the reserved crab cooking liquid.
• Put the cooled shrimp in a food processor and process to grind to a coarse texture. Add the crabmeat and tomalley and fat. Pulse 3 times to combine but not pulverize the crabmeat. Transfer to a bowl and mix in 1/2 teaspoon of the salt, 1 tablespoon of the fish sauce, and the egg whites. Set aside.
• In a large, wide pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until fragrant and a bit soft. Add the tomatoes and their juices and the remaining 1 1/4 teaspoons salt and bring to a vigorous simmer. Cook, stirring frequently, for 10 to 12 minutes, or until most of the liquid has evaporated and the mixture is thick.
• Add the shrimp sauce, the remaining 1 tablespoon fish sauce, and the reserved cooking liquid. Bring to a boil over high heat, lower the heat to a gentle simmer, and cook for 30 minutes.
• Meanwhile, bring a large pot of water to a rolling boil, for reheating the noodles; ready the scallions and cilantro for assembling the bowls; and arrange the garnishes on a plate or put them in small dishes and put on the table.
• Keeping the broth at a gentle simmer, use a large spoon to slowly stir it in one direction, scraping the bottom of the pot. As you stir with one hand, use the other to pour in the egg mixture. Keep stirring, and as soon as the egg mixture floats to the top, remove the spoon. Let the broth cook undisturbed for 5 minutes. When small bubbles break the surface, the soup is done. The broth underneath will be golden and clear with some solids at the bottom. Lower the heat so the broth stays warm while you assemble the bowls.
• When the water has reached a boil, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl and repeat with the remaining portions, while proceeding to assemble each bowl.
• Use a slotted spoon to transfer an equal portion of the floater to each bowl, on top of the noodles. Bring the broth to a rolling boil, taste, and salt, if necessary. Ladle 2 cups broth into each bowl, distributing the hot liquid evenly. Top with the scallions and cilantro. Serve immediately with the garnishes. It is customary for diners to add some vegetables, torn herb leaves, and squeezes of fresh line. Anyone wanting a brinier bowl should mix in a dab of shrimp sauce, while heat seekers should add a little of the chile-garlic mix.
• Notes
• To split and curl water spinach stems, use only the hollow portion of the stems, removing all leaves and tender stems (save those for a stir-fry, page 178). Soak the stems in water for 5 minutes to make them easier to split. A knife is traditionally used to split the stems, but a water spinach splitter (dao che rau muong, literally "knife for splitting water spinach"), available at Vietnamese markets, works much better. The thin metal rod attached to the round plastic top contains a set of sharp blades arranged like wheel spokes. Slide the splitter into the stem and then push the stem through the blades until about 4 inches of split stem protrudes. Grab the split portion and pull on it to drag the remaining stem portion through the blades. Deposit the shreds in a bowl of cold water and let soak for 15 minutes to curl. Drain before using.
• For information on banana blossoms, see page 52. Simply remove some of the bracts, stack them, and then slice them. Soak for 10 minutes in 1 tablespoon of distilled white vinegar and water to cover. Then massage and drain them.

BAHAMIAN CRAB N' RICE

Steps:

• Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
• Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
• Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
• Pull apart.
• Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
• Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
• Break the two segments in half by holding each half securely and snapping apart.
• This can also be done by chopping the segment with a cleaver.
• Wash the toe segments under the tap and put them in the bowl with the fat.
• This process is to be repeated until each crab is processed.
• Place a large pot over medium high heat, adding the vegetable/corn oil.
• Allow the oil to heat until a drop of water sizzles when dripped in the oil.
• Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
• Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
• Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
• Add tomato paste, stir ingredients together for another 5 minutes.
• Add water.
• Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
• Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
• Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
• Cook for about 20-25 minutes or until all of the liquid is absorbed.
• Do not lift lid while cooking.
• Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
• Fluff and serve hot.