Baked Crab Stuffed Shrimp Imperial Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly.
• In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter.
• Bake in a preheated oven for 20 minutes.

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.

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.

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.

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.

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