HOT CRAB DIP (PAULA DEEN)
I could almost taste this when I saw Paula Deen whip it up on the Food Network. Serve hot with crackers or toast points.
Provided by SharleneW
Categories Crab
Time 55m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Gently combine all ingredients in a casserole until thoroughly mixed.
- Bake at 325°F for 40 minutes; serve hot.
- (Will set up a bit as it cools).
Nutrition Facts : Calories 443.4, Fat 26.6, SaturatedFat 8.8, Cholesterol 128.2, Sodium 1144.8, Carbohydrate 15.8, Fiber 0.1, Sugar 4.5, Protein 35.2
CRAB AND SHRIMP DIP
Steps:
- Preheat oven to 400 degrees F.
- Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
- To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.
SHRIMP & CRAB AU GRATIN BY PAULA DEEN
I watched Paula Deen make this and knew right away I had to make it! It's very rich but very, very good. I served this with crackers as an appetizer.
Provided by CindiJ
Categories Crab
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in saucepan over low heat. Stir in flour and cook for 1 minute, stirring constantly. Slowly add the milk, stirring with whisk to remove all lumps. Cook for 2 more minutes.
- Add the wine, lemon juice, salt, black pepper & cayenne pepper, stirring well. Continue to cook until smooth and thickened.
- Remove from heat.
- In separate pan bring 2 cups water & 1/2 teaspoons salt to boil. Add shrimp, return to boil; cook for 1 minute. Drain immediately and rough chop.
- Place roughly chopped shrimp and cleaned crab meat in large bowl. Toss with hands to mix completely taking care not to break up crab meats.
- Pour sauce over the seafood. Gently fold using large spoon or spatula.
- Spray 8-inch dish and pour mixture into the dish. Top with grated cheese, making sure to completely cover the seafood mixture.
- Bake uncovered in preheated 350º oven for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 482.6, Fat 27.8, SaturatedFat 16.5, Cholesterol 245.8, Sodium 790.2, Carbohydrate 12, Fiber 0.4, Sugar 0.6, Protein 41.2
THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)
I am a Paula Deen Fanatic. She is probably the only chef on Food Network I would fall down and worship at her feet. I got the Christmas mag., "Celebrates" and Savannah Country Cooking (this one is SIGNED BY PAULA AND MICHAEL!) for Christmas. I'm posting the recipes here that are in these cookbooks that are not already posted (the ones I want to try, anyway) because if I were to get something on these cookbooks or they got messed up in anyway, I'd have to commit suicide. So...enjoy right along with me!
Provided by Redneck Epicurean
Categories Crab
Time 1h
Yield 5 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE SHRIMP:.
- Preheat the oven to 350°F.
- Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
- Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
- Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
- WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
- Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
- To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.
Nutrition Facts : Calories 924.2, Fat 80.6, SaturatedFat 38.8, Cholesterol 328.5, Sodium 1709.7, Carbohydrate 16.3, Fiber 2.1, Sugar 2.4, Protein 32.9
PINK SHRIMP DIP BY PAULA DEEN
Make and share this Pink Shrimp Dip by Paula Deen recipe from Food.com.
Provided by Punky Julster
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except shrimp and blend well.
- Stir in shrimp.
- Refrigerate, covered, until serving time.
CRAB 'N SHRIMP DIP
I always have this for a filler with company around the holidays, fun to serve with holiday shaped crackers that are available.
Provided by Cindy Carnes
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 0.5 g, Cholesterol 34.8 mg, Fat 5.3 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 84.9 mg, Sugar 0.1 g
PAULA DEEN: JODI'S CREAM CHEESE AND SHRIMP DIP
This recipe is from Paula Deen's The Deen Family Cookbook. Jodi says you should let it sit in the fridge for 8 hours before eating, but the first round didn't even make it to the fridge. You can also add more sour cream if you want something chip-ready. Otherwise serve with toast or crackers.
Provided by AmyZoe
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
- Cover and refrigerate for atleast 8 hours before serving.
Nutrition Facts : Calories 90.1, Fat 4.5, SaturatedFat 2.6, Cholesterol 108.7, Sodium 165.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 11.3
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