Crab Shrimp Dressing Food

CRAB AND SHRIMP LOUIS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
• Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

CRAB & SHRIMP DRESSING

Steps:

• Heat oven to 350°. Coat 13x9-inch pan with non-stick spray.
• In large pan melt butter, add onion, celery and pepper. Cook 3-4 minutes. Stir in soup, sour cream, mayonnaise and Worcestershire sauce.
• Fold in crab meat and shrimp. Cook till heated through, stirring. remove from heat and set aside.
• Place stuffing in large bowl, add seafood mixture and mix well. Spoon evenly into dish.
• Cover with foil and bake 25 minutes. Remove foil and bake 15-25 minutes more.

MIRLITON AND SHRIMP DRESSING

Steps:

• Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
• Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well combined.
• Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes.

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
• Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
• In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
• While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
• Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

QUICK AND EASY CRABMEAT DRESSING

Steps:

• Sauté garlic, onions, celery, and parsley. Set aside.
• Shred the crab meat.
• Prepare the stuffing mix as per instructions on the box but DO NOT COOK. In other words, just mix the water, butter, and stuffing mix together, without cooking it.
• Stir into the crab meat, add garlic powder, and mix until blended.
• Spoon into loaf pan treated with no-stick cooking spray (DO NOT PRESS).
• Brush lightly with butter, sprinkle with paprika, and bake covered in a 375°F oven for 45 minutes.
• Remove covering, add parmesan cheese, and continue to bake at 400°F for 10-15 minutes to allow the top to brown.
• Serve as a side dish, the main dish, or a bed for Shrimp Scampi.

SHRIMP OR CRAB LOUIS

Steps:

• Whisk all dressing ingredients together and season with salt and pepper.
• Prepare four large bowls.
• Divide the shredded lettuce in the bowls.
• Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
• Pass the dressing on the side.
• Delicious!

CRAB AND SHRIMP PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside.
• In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

CLASSIC CRAB AND SHRIMP SALAD

Steps:

• Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

CRAB GUMBO DRESSING

Steps:

• Melt the butter in a large skillet over medium-high heat.
• Add the sausage and sauté/stir for 5 minutes or until lightly browned.
• Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
• Add the onion, scallion, celery, red pepper, and garlic to the skillet.
• Sauté/stir over medium heat for 10 minutes or until the onion is softened.
• Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
• Transfer the cooked vegetables to a large mixing bowl.
• Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
• Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
• Season with salt and pepper to taste.
• Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).

SHRIMP CORN BREAD DRESSING

Steps:

• In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.

SHRIMP AND CRAB STUFFED FISH

Steps:

• Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
• Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
• Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
• Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
• Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.