LOBSTER STUFFED WITH CRAB IMPERIAL
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
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
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
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
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 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
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
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
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.
More about "lobster stuffed with crab imperial food"
LOBSTER STUFFED WITH CRAB IMPERIAL - TOTALLYCHEFS
From totallychefs.com
Category Seafood
CRAB IMPERIAL STUFFED LOBSTER - PERFORMANCE FOODSERVICE
From performancefoodservice.com
12 OZ LOBSTER TAIL* - MENU - ANGIE'S SEAFOOD - BALTIMORE
From yelp.com
LOBSTER STUFFED WITH CRAB IMPERIAL : DATE NIGHT DINNER ...
From justapinch.com
17 TASTY CRAB MEAT RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
CRAB IMPERIAL STUFFED LOBSTER, SHRIMP AND MUSHROOMS - CHEF ...
From askchefdennis.com
BAKED STUFFED LOBSTER TAIL RECIPE FOOD NETWORK | DANDK ...
From dandkmotorsports.com
LOBSTER STUFFED WITH CRAB IMPERIAL - CREATE THE MOST ...
From recipeshappy.com
LOBSTER STUFFED WITH CRAB IMPERIAL | LOBSTER RECIPES TAIL ...
From pinterest.ca
LOBSTER AND CRAB IMPERIAL RECIPE
From crecipe.com
27 BEST LOBSTER CRAB IMPERIAL IDEAS IN 2021 | LOBSTER ...
From pinterest.com
LOBSTER STUFFED WITH CRAB IMPERIAL CRAB STUFFED LOBSTER
From lobsterncrab.com
BAKED LOBSTER STUFFED WITH CRAB MEAT & GARLIC BUTTER RECIPE
From howdaily.com
MAHI MAHI TOPPED WITH CRAB IMPERIAL RECIPE - FOOD NEWS
From foodnewsnews.com
CRAB IMPERIAL STUFFED SHRIMP RECIPE | DEPORECIPE.CO
From deporecipe.co
LOBSTER STUFFED WITH CRABMEAT RECIPE - CREATE THE MOST ...
From recipeshappy.com
STUFFED SHRIMP WITH CRABMEAT IMPERIAL - ALL INFORMATION ...
From therecipes.info
CRAB STUFFED LOBSTER - CRAB-O-LICIOUS.COM
From crab-o-licious.com
CRAB STUFFED LOBSTER - YOUTUBE
From youtube.com
CRAB IMPERIAL STUFFING - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY CRAB STUFFED SALMON RECIPE WITH LEMON BUTTER
From wholesomeyum.com
STUFFED LOBSTER TAILS - A DELICIOUS BAKED LOBSTER TAIL RECIPE
From savoryexperiments.com
CRAB IMPERIAL STUFFED FLOUNDER RECIPE—A MIX OF MILD AND ...
From phillipsfoods.com
LOBSTER STUFFED WITH CRABMEAT RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
LOBSTER STUFFED WITH CRAB IMPERIAL
From culinaryhomemade.com
LOBSTER STUFFED WITH CRAB IMPERIAL | LOBSTER DINNER, CRAB ...
From pinterest.co.uk
BAKED STUFFED LOBSTER TAIL RECIPE FOOD NETWORK | BRYONT ...
From bryont.net
CRAB IMPERIAL - MONICA'S TABLE
From monicastable.com
LOBSTER STUFFED WITH CRAB IMPERIAL : THE PERFECT DATE ...
From kitchendeliciousrecipes.blogspot.com
RECIPE FOR LOBSTER STUFFED WITH CRAB IMPERIAL - COOKEATSHARE
From cookeatshare.com
BAKED CRAB-STUFFED SHRIMP IMPERIAL RECIPE - FOOD NEWS
From foodnewsnews.com
LOBSTER STUFFED WITH CRAB IMPERIAL
From happycookinges.blogspot.com
CRABMEAT STUFFED LOBSTER FOR TWO | EMERILS.COM
From emerils.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love