Bonnies Shrimp And Crabmeat Loaf Recipes

SHRIMP AND CRAB LOAF

Steps:

• Preheat oven to 350°; butter a shallow 2-quart baking dish.
• In a food processor, make crumbs of the toasted bread; measure out 1 ½ cups of the crumbs into a mixing bowl.
• Heat the butter in a small skillet; toss with the remaining crumbs to moisten; set aside for the topping.
• Coarsely chop ½ pound of the shrimp; set aside.
• In a food processor, puree the remaining ½ pound of the shrimp with the cream, lemon juice, gin, soy sauce, ginger, and pepper.
• Add in the eggs and process to blend.
• Transfer the mixture to the mixing bowl with the breadcrumbs.
• Add in the scallions, water chestnuts, and cilantro.
• Using your hands, blend the mixture together.
• Add in the chopped shrimp and the crabmeat; again, using your hands, gently but thoroughly blend mixture.
• Pat the mixture into the prepared pan and sprinkle the top with the buttered crumbs.
• Bake 40-45 minutes or until the loaf is firm and browned.
• Let loaf rest 5-10 minutes before cutting into squares to serve.

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.

SHRIMP BREAD

Steps:

• Preheat oven to 350 degrees.
• With a bread knife, slice the loaf of bread lenghtwise and scoop out the soft part leaving the shell intact.
• Take the onions, celery, bell pepper and garlic and chop finely.
• Melt the butter in a heavy bottom pot and add the chopped veggies and saute on high heat till soft.
• Add garlic and cook for three minutes more.
• Lower heat and add basil, salt and pepper, shrimp and green onions.
• You are only heating the shrimp up so do not leave it on for long.
• Finally, when the shrimp mix is warm, add the soft bread to the pot and stir, mixing completely.
• Taste and adjust salt and pepper.
• (I usually add some type of cajun or creole seasoning to the mixture to spice it up!) When the mixture is well blended, spoon it back into the bread shells, which are already lying on a large sheet of aluminum foil.
• Fill both sides of the shells evenly and then gently place them back together and wrap in the foil.
• Place the wrapped loaf in a 350 degree oven and bake for 30 minutes.
• This recipe can be used with a large loaf of bread or the smaller french bread loaves.

DIANE'S FAMOUS "SEAFOOD IN A LOAF " DIP

Steps:

• mix first 6 ingredients until combined.
• gently mix in crab and shrimp.
• stuff mixture into a hollowed out loaf and top with the parmesan cheese.
• wrap the loaf in foil leaving the top exposed.
• bake at 325 degrees for 45 minutes.
• cut up the second loaf of bread, as well as the inside of the first loaf and use for dipping.