SHRIMP AND CRAB CASSEROLE
A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.
Provided by D. L. Mooney
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
- Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.
Nutrition Facts : Calories 959.5 calories, Carbohydrate 41.2 g, Cholesterol 249.3 mg, Fat 68.4 g, Fiber 1.7 g, Protein 44 g, SaturatedFat 10.9 g, Sodium 914.8 mg, Sugar 6.3 g
SHRIMP AND CRABMEAT SEAFOOD CASSEROLE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
- Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
- Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
- Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
- Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
- Bake the casserole in the preheated oven for 20 minutes.
- Turn on the broiler for a minute to achieve a brown and attractive top.
- Serve immediately and enjoy.
Nutrition Facts : Calories 492 kcal, Carbohydrate 18 g, Cholesterol 370 mg, Fiber 1 g, Protein 53 g, SaturatedFat 12 g, Sodium 1544 mg, Sugar 7 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g
SHRIMP AND CRAB MEAT WITH RICE
Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.
Provided by Eric R.
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.
SHRIMP & CRAB CASSEROLE
This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
CRAB AND SHRIMP RICE
Make and share this crab and shrimp rice recipe from Food.com.
Provided by crazymom
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut the shrimp in half through the center, and season, with essence.
- In a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat.
- Add the garlic, ginger, 1/4 cup of the green onions and red pepper, and cook, stirring continuously so they do not burn.
- Add the onions, carrots, tasso and shrimp and continue to stir fry.
- When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly.
- Add the soy sauce, sugar and black pepper, and stir to mix well.
- Cook for 1 to 2 minutes.
- Gently fold in the crabmeat and the cooked eggs and just heat through.
- Garnish with remaining 1/4 cup green onions, and serve.
Nutrition Facts : Calories 662.2, Fat 19.5, SaturatedFat 3.6, Cholesterol 265.5, Sodium 881.6, Carbohydrate 79.1, Fiber 1.8, Sugar 3.7, Protein 39.1
SHRIMP AND CRAB PASTA
A quick pasta dish full of crab and shrimp.
Provided by Michaela Kenkel
Time 20m
Number Of Ingredients 11
Steps:
- Boil your pasta and drain it, set aside.
- In a skillet, add 3 Tablespoons of olive oil, 1/4 cup (1/2 of 1 stick) of butter, Mrs. Dash, onion and garlic. On medium heat, melt butter and spices together, cooking for about 3 minutes, until your onion becomes translucent.
- Add to this your shrimp, stir. Add in tomatoes. Stir in crab meat. Sprinkle with sea salt to taste. Warm through.
- Add pasta and remaining butter, toss. When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.
Nutrition Facts : Calories 751 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 1150 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 126 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 5340 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SHRIMP, CRAB, AND OYSTER GUMBO
Steps:
- Make stock:
- In a 9 1/2-to 10-quart heavy kettle simmer stock ingredients, uncovered, 30 minutes. Transfer crab legs with tongs to a work surface and cool until they can be handles. Simmer stock 15 minutes more and pour through a large fine sieve into a large bowl. Return stock to kettle and keep warm, partially covered.
- Cut open crab shells with shears and remove meat, discarding shells and cartilage. Cut king crab meat into bite-size pieces and transfer to a small bowl.
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux od the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux , and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Add onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- Add roux mixture by large spoonfuls to hot stock, stirring well after each addition, and bring to a boil, stirring. Simmer gumbo, stirring occasionally, 15 minutes. Add shrimp and simmer, stirring, 2 minutes. Stir in king crab meat, lump crab meat, and oysters with their reserved liquor and simmer, stirring occasionally, until edges of oysters begin to curl, about 2 minutes. Stir in scallions, cayenne, and salt to taste. Gumbo may be made 1 day ahead, cooled completely, uncovered, and chilled, covered.
- Serve gumbo ladled over rice in large soup plates.
SHRIMP AND CRABMEAT WITH RICE
How to make SHRIMP AND CRABMEAT WITH RICE
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.
- Makes 8 servings
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