BAKED CRAB-STUFFED SHRIMP IMPERIAL
Make and share this Baked Crab-Stuffed Shrimp Imperial recipe from Food.com.
Provided by mailbelle
Categories Crab
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 446.6, Fat 27.8, SaturatedFat 7, Cholesterol 200.8, Sodium 823.6, Carbohydrate 24, Fiber 1.8, Sugar 4.8, Protein 24.8
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-TOPPED SHRIMP
Make and share this Crab-Topped Shrimp recipe from Food.com.
Provided by Millereg
Categories Crab
Time 25m
Yield 6 yummy shrimpers, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Thaw large shrimp, if frozen.
- To shell fresh or thawed shrimp, open each shell lengthwise down the body.
- Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
- Gently pull on the tail portion of the shell to remove the entire shell.
- Butterfly shrimp by cutting down the back almost but not all the way through; remove vein, and repeat with remaining shrimp- set aside.
- In a small nonmetal bowl microwave sliced green onion and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or till the green onion is tender.
- Stir in lemon juice and bottled hot pepper sauce.
- Toss with flaked crab meat and bread crumbs.
- Spread shrimp open.
- Place cut side up, in a 10-inch oval casserole.
- Cover with vented clear plastic wrap.
- Microwave, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once.
- Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole, and then spoon crab mixture over shrimp.
- Microwave, covered, on 100% power about 1½ minutes or till shrimp are done and crab mixture is heated through, rotating the casserole a half turn once.
- Serve with lemon wedges.
CRAB-TOPPED SHRIMP
Steps:
- Thaw large shrimp, if fozen.
- To shell fresh or thawed shrimp, open each shell lengthwise down the body.
- Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
- Gently pull on the tail portion of the shell to remove the entire shell.
- Butterfly shrimp by cutting down the back almost but not all the way through; remove vein.
- Repeat with remaining shrimp and set aside.
- In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or until the green onion is tender.
- Stir in lemon juice and bottled hot pepper sauce.
- Toss with the flaked crab meat and fine dry bread crumbs.
- Spread shrimp open and place, cut side up, in two 10-ounce oval casseroles.
- Cover with vented clear plastic wrap.
- Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once.
- Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles.
- Spoon crab mixture over shrimp.
- Micro-cook, covered, on 100% power about 2 1/2 minutes or until shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once.
- Serve with lemon wedges.
CRAB-TOPPED TILAPIA
"I took the crab filling from a stuffed mushroom recipe that's been in my family for many years, and served it on tilapia fillets for a wonderful company or special occasion meal," Laura Merkle of Dover, Delaware explains.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. , In a small nonstick skillet coated with cooking spray, cook the celery, onion and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, marinade for chicken and hot pepper sauce. , Remove from the heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs. Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture., Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 618mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
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15 BEST CRAB AND SHRIMP RECIPES YOU’LL LOVE - INSANELY GOOD
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