Crab And Shrimp Topping Food

BROILED GROUPER WITH CREAMY CRAB AND SHRIMP SAUCE

Steps:

• Preheat the oven broiler. Cover a medium baking dish with foil.
• Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
• Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
• Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to 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 'N SHRIMP DIP

Steps:

• Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.

SHRIMP AND CRAB PASTA

Steps:

• Boil your pasta and drain it, set aside.
• In a skillet, add 3 Tablespoons of olive oil, 1/4 cup (1/2 of 1 stick) of butter, Mrs. Dash, onion and garlic. On medium heat, melt butter and spices together, cooking for about 3 minutes, until your onion becomes translucent.
• Add to this your shrimp, stir. Add in tomatoes. Stir in crab meat. Sprinkle with sea salt to taste. Warm through.
• Add pasta and remaining butter, toss. When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.

SHRIMP-CRAB CREPES IN WINE-CHEESE SAUCE

Steps:

• *** CREPES: (Yield: about 18-24 crepes).
• In large bowl, add flour, salt and Splenda, stirring to mix.
• Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
• Cover and refrigerate at least 1 hour or up to 2 days.
• To makes crepes, heat frying pan to medium high (I use setting 8-1/2 on scale of 1-10) Spray frying pan with non-stick cooking spray between making each crepe.
• Pour 3-4 tbs batter in frying pan and tilt pan, turning in a circle, to cover about an 8-inch circle in bottom of pan.
• Crepe should be as thin as possible.
• Cook about 1 minute until bottom is lightly browned.
• Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
• Remove crepe from pan and place on waxed paper.
• Repeat process for each crepe, stacking them as they cool.
• Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
• Remove from refrigerator 30 minutes before filling.
• *** WINE-CHEESE SAUCE: (Yield- about 4 cups).
• In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
• In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
• Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
• While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
• Boil 1 minute or until sauce thickens. Reduce heat to simmer.
• Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
• *** FILLING:.
• On medium-high heat, melt butter in skillet.
• Add onions and saute 2 minutes.
• Add shrimp and saute about 1 minute.
• Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
• Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
• Add crabmeat to sauce and gently stir to mix.
• *** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
• Starting with the Filling edge, roll crepe and place seam-side down in a 9x13 inch casserole, placing eight crepes (not touching) in each of two 9x13-inch casserole dishes.
• Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
• Cover with foil and bake at 450°F about 20 minutes or until heated through.
• Place crepes on each plate and sprinkle with Spring Onion slices.
• *** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
• Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
• When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
• Bake at 450°F 20-30 minutes or until heated through.
• While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
• *** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
• Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
• *** TO SERVE INDIVIDUALLY- for best presentation: Place 2 crepes on each plate, top with hot Wine-cheese Sauce, a light sprinkle of nutmeg and a few Spring onion slices. Serve immediately.
• *** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.

TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE

Steps:

• Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
• Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
• Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
• Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
• Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!

CRAB-STUFFED SHRIMP

Steps:

• Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
• In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
• In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
• In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.