Micheles Crab And Shrimp Imperial Food

MICHELE'S CRAB AND SHRIMP IMPERIAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray.
• Place shrimp in the work bowl of a food processor; pulse until shrimp forms a thick paste. Mix eggs, mayonnaise, mustard, hot pepper sauce, seafood seasoning, dried tarragon, and salt and pepper in a large bowl. Stir in shrimp; carefully fold in crab. Spoon into prepared baking dish.
• Bake in preheated oven until lightly browned and heated through, about 30 minutes.

BAKED CRAB-STUFFED SHRIMP IMPERIAL

Steps:

• Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
• Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
• Bake in a preheated 350° oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
• Serve immediately.

CRAB IMPERIAL

Steps:

• Preheat oven to 400 degrees. Place the crabmeat into a bowl and gently, with your hands, remove any bits of shell or cartilage, taking care not to break up any of the lumps.
• In a small bowl, mix the egg with mustard, Worcestershire Sauce, Old Bay, parsley and four tablespoons of mayonnaise together. Gently mix this into the crab meat, taste and add more Old Bay or mayonnaise if needed.
• Divide the mixture into 4 or 6 ramekins, top each with 1 tablespoon of the tarter sauce and and bake at 400 degrees for 10 minutes then switch the oven to broil. Watch the ramekins closely and immediately remove them from the oven when browned. Plate the ramekins and garnish with a bit of chopped parsley, if desired.

MARYLAND JUMBO LUMP CRAB IMPERIAL STUFF SHRIMP

Steps:

• 1. First take each shrimp and skewer them from head to tail. (3/4 of pound colossal shrimp 12).
• 2. Take 1/2 of the beer to steam them till they turn white NOTE not all the way done. Then the chef can drink the rest of the beer.
• 3. Place Shrimp in an ice bath right away. to stop the cooking
• 4. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
• 5. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
• 6. Here is when the fun comes in split or butterfly and clean each shrimp. You will need 12 If you have any left over the chef can eat them.
• 7. Scope the mixture over the shrimp (2 per servicing) I add old bay or paprika for color
• 8. Bake in 400 degree oven for 20 minutes (top will turn golden brown)
• 9. Server with Black Rice, bean and Cole slaw
• 10. Note you want them to look like Crabs

BAKED STUFFED SHRIMP IMPERIAL

Steps:

• DIRECTIONS:.
• Preheat oven to 350 degrees.
• Mix first 9 ingredients to make the Imperial Stuffing.
• Peel the shrimp leaving the tails on, and then split the prawns in half lengthwise, not cutting all the way through, and butterfly them to lay flat.
• Spray a baking dish with a non-stick cooking spray.
• Place the prawns into a baking dish, and spoon the stuffing on top of each prawn.
• Bake for 15 to 20 minutes, or until the prawns are pink and the stuffing is lightly browned.

MICHELE'S CRAB AND SHRIMP IMPERIAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray.
• Place shrimp in the work bowl of a food processor; pulse until shrimp forms a thick paste. Mix eggs, mayonnaise, mustard, hot pepper sauce, seafood seasoning, dried tarragon, and salt and pepper in a large bowl. Stir in shrimp; carefully fold in crab. Spoon into prepared baking dish.
• Bake in preheated oven until lightly browned and heated through, about 30 minutes.

SEAFOOD IMPERIAL RECIPE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). 1. Quickly saute shrimp and scallops in 2 T. butter until almost done. 2. In a medium bowl, combine crab meat, shrimp, scallops, mayonnaise, lemon juice, Worcestershire sauce, seafood seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly. 3. In an 8" pie dish (or 8 individual gratin dishes), spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter. 4. Bake in a preheated oven for 20 minutes.