SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC
Steps:
- In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
- While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
- Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
- Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
- Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
- Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.
GALATOIRE'S CRABMEAT MAISON RECIPE
Provided by á-2949
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients and mix thoroughly with a wire whisk. Gently fold crabmeat into dressing making sure not to break up the crabmeat lumps, Serve with crackers or on a bed of romaine lettuce. Delicious!
CRAB AND SHRIMP SAUTE - LOUISIANA STYLE
Quick, easy and very good over rice or noodles. Add more Tabasco if you wish, we like to add sweet green pepper strips.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onions and mushroom in oil.
- Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
- Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
- Serve over white or brown rice.
BAKED CRAB AND SHRIMP
This is quick and super easy to make. I served this for a luncheon to three friends and there was none left.
Provided by keen5
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Mix all ingredients except bread crumbs and melted butter.
- Pour mixture into ungreased 1-quart casserole or 6 individual baking shells.
- Toss bread crumbs in melted butter; sprinkle over seafood mixture.
- Bake uncovered 30 minutes.
CRAB AND SHRIMP LOUIS
This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.
Provided by Scotty
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
- Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g
CRAB AND SHRIMP BOIL PASTA
Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping - a crab boil has everything you want in a meal. But unless you're a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy sheet-pan shrimp boil. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.
Provided by Millie Peartree
Categories dinner, pastas, seafood, main course
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil for the pasta.
- As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
- Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
- Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
- Cook pasta in salted water according to package directions. Drain and set aside.
- Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.
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 '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
CRAB OR SHRIMP C'EST SI BON RECIPE
Provided by CathyRice
Number Of Ingredients 14
Steps:
- Saute onions and garlic in olive oil and butter until soft. Add Worchestershire, seasonings and lemon juice and simmer for another 5 minutes. Add shrimp or crab and the wine. Cover and cook for 5 minutes. Add oinion tops and parsle. Letstand for a few minutes before service. AS AN APPETIZER: Put in baking pan, add breadcrumbs and broil for 5 minutes. Serve with hot French bread. OVER ANGEL HAIR PASTA AS AN ENTREE: Do not put in oven. Just serve over angel hair pasta mixed with olive salad and parmesan cheese. OTHER OPTIONS: One can of artichoke hearts and one cup of Italian bread crumbs.
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- Heat 2 tablespoons of the oil in a small skillet over medium. Add breadcrumbs, and cook, stirring often, until toasted and golden brown, 2 to 3 minutes. Remove from heat, and set aside.
- Heat butter and remaining 6 tablespoons oil in a large, deep skillet over medium-high. When butter starts to sizzle, add onion, artichoke hearts, oregano, garlic, Worcestershire sauce, bay leaf, cayenne, salt, and pepper, and cook, stirring often, until vegetables are slightly softened, about 5 minutes. Add wine and lemon juice, and cook until liquid reduces slightly, about 5 minutes. Add crabmeat, scallions, and parsley, and cook, stirring often, until crabmeat is warm and wine is mostly evaporated, 2 to 3 minutes. Remove from heat; taste and add seasonings as desired. Remove bay leaf. Cover and let stand 5 minutes. Transfer warm crab mixture to a serving dish, and top with toasted breadcrumbs. Serve immediately with bread slices.
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