Crab Stuffed Shrimp With A Spicy Remoulade Sauce Food

CRAB CAKE STUFFED SHRIMP

Steps:

• Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
• Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.Season to taste with salt and pepper and refrigerate until needed.
• Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
• On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
• Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
• Drizzle melted butter over shrimp.
• Bake in a 350 degree oven for 15 minutes, or until cooked through.

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, 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.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.

CRAB MEAT STUFFED SHRIMP

Steps:

• Peel shrimp leaving tails and slice down middle deveining as you go.
• Lay on greased cookie sheet to form a circle with the tail pointing up.
• (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat.
• Place a spoonful of crabmeat mixture on top of the circle.
• Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately.
• Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp.
• To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes!
• Having medium shrimp saves money and makes more of a finger-food size.
• I've made extra and frozen some to be used as side dishes.
• If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online.
• Even mid-westerners can enjoy a special fresh seafood treat.

CRAB STUFFED SHRIMP

Steps:

• Preheat the oven to 375°F/190℃.
• Line a baking dish with foil or parchment paper and spray with a nonstick cooking spray.
• Place crabmeat in a large bowl and season it with creole seasoning. Alternatively, you can use just salt and pepper to season it.
• Add the egg and mayonnaise and mix lightly, then cover and refrigerate the mixture while preparing the other ingredients.
• Add butter to a skillet over medium heat. Add the onions, minced garlic, green onions, celery, red pepper, parsley, and creole seasoning as soon as it melts. Sauté for about 3-5 minutes and then transfer to a bowl. Rest until cool.
• While the sauteed veggies cool, crush the crackers until they have a fine crumb texture.
• Once the sauteed veggies are cool, start adding the cream cheese, crushed crackers, sauteed veggies, and parmesan into the crabmeat mixture. Gently fold in all the ingredients until it's thoroughly mixed.
• Test the mixture and add salt and pepper as needed.
• Place shrimp on a cutting board and cut a slit in the underside of the shrimp about ¾ deep, stopping at the tail so they can lie tail-side up.
• Season the shrimp lightly with creole seasoning and salt if you desire.
• Use a spoon to stuff each shrimp with 1-2 tablespoons of crabmeat.
• Carefully place the shrimp in your prepared baking dish, stuffed side up, and then spray them with cooking spray.
• Bake until golden brown for about 20 minutes.
• Remove from the oven and serve right away.

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.

BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM

Steps:

• Preheat the oven for 350 degrees F.
• To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
• Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
• To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
• To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
• Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
• Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
• Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.

CRAB-STUFFED SHRIMP WITH A SPICY REMOULADE SAUCE

Steps:

• Preheat oven to 400°. Spray a 9"x13" casserole with non-stick cooking spray. Peel (leaving tails on), de-vein, and butterfly shrimp by making a deep slit down the back from the large end to the tail, cutting to, but not through, the curve of the shrimp. Mix 1/2 cup bread crumbs, mayonnaise, egg, mustard, scallions, Worcestershire sauce, Old Bay seasoning and Cayenne pepper (if using). Gently mix in the crabmeat with wet hands, forming into 16 balls. Shape 1 portion of crab stuffing evenly around a butterflied shrimp, forming a ball (leave tail exposed). Place crab-stuffed shrimp in casserole dish with tail curving up and over the top of the crab mixture. Repeat with remaining crab cake portions and shrimp. Sprinkle stuffed shrimp evenly with breadcrumbs. Dust each shrimp with Paprika. (Can be made a day in advance; cover and refrigerate). Whisk together all Remoulade Sauce ingredients. Cover and chill 1 hour, or overnight. Bake shrimp at 400° for 20 minutes or until golden. Serve immediately with Remoulade Sauce.

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.

HOOLEY'S DEVIL STUFFED SHRIMP

Steps:

• Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
• In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
• Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.