Shrimp Crab Imperial Food

CRAB IMPERIAL

Steps:

• Saute green pepper in butter until translucent, but not brown.
• Add to crabmeat, salt and pepper. Stir in mustard, mayonnaise and Worcestershire sauce. Put in buttered casserole. Top with bread crumbs, a few pats of butter, and sprinkle with crab boil seasoning. Bake for 25 minutes in a preheated 375 degree F. oven.

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.

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.

SHRIMP & CRAB CASSEROLE

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.

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

EMERIL'S CRAB IMPERIAL

Steps:

• Preheat oven to 375ºF.
• In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper.
• Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.
• Divide the crabmeat among 4 shallow ramekins.
• Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes.
• Sauté the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.

SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
• Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
• Add flour and stir until all oil is absorbed, forming a heavy paste.
• Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
• Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
• Add 1/2 of the clam juice, repeating the process.
• Stir in the wine.
• Stir in the cream.
• Add cayenne and white pepper.
• Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
• Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
• Add parsley and stir to incorporate.
• Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
• Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
• Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
• If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
• Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
• Remove from oven and allow to rest for 5 minutes before serving.

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
• Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
• In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
• While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
• Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CRAB IMPERIAL

Steps:

• Gently go through the lump crab meat for any shell fragments. Set crab meat aside.
• Mix mayonnaise, Worcestershire sauce, salt and egg together until well blended.
• Fold in the sauteed peppers and drained pimentos.
• Very carefully, fold in the crab meat lumps until coated with mayonnaise mixture.
• Place in buttered casserole dish.
• Casserole Topping:.
• In small bowl, mix together the egg yolk and the mayonnaise.
• Now spoon on top of the casserole filled with crab mixture.
• Sprinkle the Old Bay seasoning on top.
• Bake 350 degrees for 25 minutes or until browned. May serve with lemon wedges.

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.