Lobster Stuffed With Crab Imperial Food

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LOBSTER STUFFED WITH CRAB IMPERIAL



Lobster stuffed with Crab Imperial image

When it comes to cooking amazing restaurant-style dishes in your own home, they're easier than you think. It all about finding the right ingredients.

Provided by Chef Dennis Littley

Categories     Entree

Time 40m

Number Of Ingredients 10

2 (8-10) ounce lobster tails
6 ounces lump crab meat
¼ cup Hellman's Mayonnaise
½ tsp sugar
½ tsp old bay
1 tsp finely chopped Italian parsley (optional)
1 tsp finely chopped red pepper or roasted red pepper (optional)
1 large egg lightly beaten
squeeze of lemon juice
4 ounces unsalted butter

Steps:

  • Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
  • Gently mix with lump crab meat
  • Refrigerate for 1 hour before using
  • Preheat oven to 350 degrees F.
  • Melt butter
  • Split lobster tail down the middle, being careful not to completely split the lobster
  • Pull the lobster meat out of the shell, leaving the end flap inside the shell.
  • Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
  • Push both sections of the shell together and place the split lobster on top of the shell.
  • Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
  • Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
  • Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
  • Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
  • Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
  • Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
  • Serve with melted butter and a squeeze of lemon and enjoy!

Nutrition Facts : Calories 758 kcal, Carbohydrate 2 g, Protein 29 g, Fat 70 g, SaturatedFat 33 g, Cholesterol 331 mg, Sodium 1195 mg, Sugar 2 g, ServingSize 1 serving

BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 13

1 (1 to 1 1/4 pound) lobster
Seafood Stuffing, recipe follows
1 ounce fresh crabmeat
1 to 2 tablespoons lemon juice
1 tablespoon butter
3 ounces chopped haddock
2 scallops, quartered
6 to 8 whole Maine shrimp
1 ounce lobster meat
1 cup crackers, crumbled (recommended: Ritz)
Lemon juice, for seasoning
White wine, for seasoning
Salt and freshly ground black pepper, for seasoning

Steps:

  • Preheat the oven to 450 degrees F.
  • Place a little water in a large pot and bring to a boil.
  • Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
  • Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
  • Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
  • In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
  • Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

PORTABELLA MUSHROOMS TOPPED WITH CRAB IMPERIAL A LA JOHN SHIELDS



Portabella Mushrooms Topped With Crab Imperial a La John Shields image

A personal favorite! This is very close to the appetizer served at John Shields' restaurant at the Baltimore Museum of Art called "Gertrude's," which started me on this chase. Some people say everything is better with bacon; I say everything is better with dry sherry! At Gertrude's, John Shields further reduces the butter/sherry liquid to create a thick pool on the plate on which to place the stuffed mushrooms; if you prefer to do that, use 4 tablespoons butter to saute the bell peppers and chopped mushrooms. And if the only crabmeat you can get is the pasteurized canned crabmeat, this recipe gives you your best shot at making it taste GOOD. From "Chesapeake Bay Cooking with John Shields". Note: In Maryland, crab-stuffed mushrooms can resemble a crab cake sitting atop a mushroom cap "plate"; do not picture a mushroom cap with scant filling, that's not our style. You do not want the taste of the portabello mushrooms to overwhelm the crab.

Provided by KateL

Categories     Crab

Time 57m

Yield 4 serving(s)

Number Of Ingredients 18

6 tablespoons butter (3/4 stick)
4 portabella mushrooms, 4-inch diameter (or 16-20 medium mushrooms, stemmed)
1/4 cup dry sherry
2 tablespoons green bell peppers, diced
2 tablespoons red bell peppers, diced (or 2 tablespoons pimento)
1/2 cup mushroom, chopped
3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon capers, drained and chopped
1/2 teaspoon black pepper, freshly ground
1 teaspoon Old Bay Seasoning
1 lb lump crabmeat, picked over
1 egg, beaten
1/4 cup mayonnaise
1 pinch paprika
1 tablespoon parsley, chopped

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • SAUTE MUSHROOMS:.
  • Melt the butter in a skillet large enough to hold your mushrooms at one time. Saute the mushroom caps for 5 minutes, or until barely tender.
  • Pour in the sherry, turn up the heat, and reduce the liquid by half.
  • Remove from the heat and let cool.
  • Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
  • MAKE CRAB MIXTURE:.
  • Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
  • Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
  • Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
  • Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
  • Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
  • MAKE IMPERIAL TOPPING:.
  • Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
  • Preheat the broiler.
  • Spoon the topping evenly over each mound of crabmeat.
  • Broil for 1 to 2 minutes, or until nicely browned. (If broiler is unavailable, brown the top in the oven. It will take a bit longer.).
  • Serve immediately. Serves 4.

Nutrition Facts : Calories 545, Fat 40.1, SaturatedFat 14.6, Cholesterol 197.9, Sodium 1177.8, Carbohydrate 14.3, Fiber 1.7, Sugar 6.1, Protein 29.8

CRAB IMPERIAL STUFFED PORTOBELLOS



Crab Imperial stuffed portobellos image

Crab imperial baked in a Ramekin just got UPGRADED. Feel free to omit the cheese if you choose or experiment with different types of cheese. I have used mozzarella, provolone, Swiss, Fontina and Asiago. All with good results, but i initially added to keep the mushroom moisture from entering the Imperial

Provided by Greg Appel

Categories     Seafood Appetizers

Time 35m

Number Of Ingredients 12

2 large portobello mushrooms
1/2 lb backfin or lump crab meat
1-2 Tbsp mayonnaise
1 egg white
1/4 c fine chop green pepper
2-3 dash(es) worcestershire sauce
1/2 tsp dry mustard
1/4 to 1/2 tsp old bay
1/4 c plain bread crumbs
2 tsp dried parsley flakes
paprika
2 slice cheese

Steps:

  • 1. Place cookie sheet or glass casserole dish in oven and preheat to 400
  • 2. Wipe any loose dirt off of mushroom caps with a dry paper towel. Scrape gills off underside with the edge of a spoon. And cut stem off at base.
  • 3. Places slice of cheese on each mushroom cap
  • 4. Pick through crab meat to make sure there's no shells
  • 5. Chefs Note Start with 1 tbsp of mayonnaise and add more if needed. We're just looking to bind the crab meat. If you feel that it's to moist just add another sprinkle of bread crumbs
  • 6. Add remaining ingredients ( except paprika ) and mix into crab meat
  • 7. Divide mixture and scoop into mushroom caps, leveling and spreading evenly. Take a small scoop of mayonnaise and thinly spread across the top of crab meat to seal
  • 8. Sprinkle top with paprika
  • 9. Place mushrooms on preheated cookie sheet, or glass casserole dish put in oven and bake for 20 minutes

CRAB STUFFED ORANGE ROUGHY



Crab Stuffed Orange Roughy image

Tip: To reduce sodium in recipe substitute a sodium free Cajun seasoning for the regular Cajun or Old Bay seasoning. Yield: 4 servings

Provided by Gingerbear

Categories     Orange Roughy

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

butter-flavored cooking spray
1/2 cup seasoned dry bread crumb
1/2 cup egg substitute
2 tablespoons finely chopped sweet onions
2 tablespoons finely chopped red bell peppers or 2 tablespoons green bell peppers
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning
1 teaspoon dried mustard
1/2 teaspoon dried parsley
1 teaspoon hot red pepper sauce
8 ounces backfin lump crabmeat, divided use
4 orange roughy fillets (approximately 6 ounces each)
2 tablespoons fresh lemon juice or 1/2 small lemon juice, from
1/2 teaspoon paprika
1 tablespoon light margarine (45 calories per tablespoon)
2 green onions, chopped
1/2 cup white wine
1/2 cup low sodium chicken broth
1 tablespoon flour
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Spray and 8-x 8-inch baking dish with cooking spray, set aside.
  • In small mixing bowl combine egg substitute, breadcrumbs, onion, bell pepper, Cajun seasoning, dried mustard, parsley and hot sauce until blended.
  • Stir in 5 ounces of the crabmeat.
  • Rinse and pat fish dry.
  • Spoon ¼ of the crab mixture onto each fillet and roll up.
  • Place in prepared baking dish seam side down.
  • Spray lightly with cooking spray; sprinkle evenly with lemon juice and paprika.
  • Bake for 20-25 minutes or until fish flakes easily.
  • Meanwhile in a small saucepan melt margarine.
  • Lightly sauté onion.
  • Add wine, chicken broth, flour and pepper.
  • Stir until combined add remaining crabmeat and heat until mixture is warm throughout.
  • Spoon sauce over fish and serve immediately.

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