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
MARYLAND JUMBO LUMP CRAB IMPERIAL STUFF SHRIMP
I did go shopping on my way home Friday. I was looking for different score of something a pound of Maryland Jumbo Lump Crab meat at Sam's club $16.95. I admit I did have some grand plans for the crabmeat, but feeling the way I did, I decided a simpler route was in order. Usually I make a batch of crabcakes, but for some reason my...
Provided by Dave Smith
Categories Seafood
Time 30m
Number Of Ingredients 12
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
MICHELE'S CRAB AND SHRIMP IMPERIAL
This is crab imperial with a shrimp paste added. It makes the texture of the dish, more like a spongy crabcake. Every time I make it, people just love it.
Provided by Michele Henry Guizzetti
Categories Shrimp Dip
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 1.3 g, Cholesterol 272 mg, Fat 19.4 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 3.3 g, Sodium 644.7 mg, Sugar 0.4 g
SEAFOOD IMPERIAL RECIPE
Provided by calypan
Number Of Ingredients 14
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.
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