Micheal Minas Crab Stuffed Prawns Food

MICHEAL MINA'S CRAB-STUFFED PRAWNS

Steps:

• To make the crab mixture: In a small sauté pan, heat the canola oil over medium-low flame. Sweat the onions and celery until soft but without color, about 2 to 3 minutes. Set aside to cool.
• In a separate bowl, combine the crabmeat, parsley, jalapeños, cayenne mayonnaise, and the sautéed onion and celery; season with salt and pepper. Fold the ingredients together thoroughly to combine evenly. Cover and refrigerate.
• Preheat the oven to 400ºF.
• Butterfly the prawns by cutting almost all the way through the underside curl of the body and open them flat to resemble a butterfly shape. Pack 1 tablespoon of the crab filling into the cavity of the prawns. Perch the prawns, tail-side up, on a baking dish; season lightly with salt and pepper. Pour 2 tablespoons of water into the pan to create some steam.
• Bake 10 to 15 minutes until the prawns are firm and the crab stuffing begins to brown on the edges.
• To serve: Divide the cucumber noodles among 4 plates, arranging them down the center. Set 3 crab-stuffed prawns side-by-side atop the bed of cucumbers. Generously spoon the hollandaise over the prawns, covering all of the crab stuffing. Spoon 2 tablespoons of the hot and sour sauce around the prawns, being sure to get some of the scallion and red pepper in each spoonful.

THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)

Steps:

• FOR THE SHRIMP:.
• Preheat the oven to 350°F.
• Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
• Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
• Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
• WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
• Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
• To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.

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.