Crab Or Shrimp Cest Si Bon Recipes

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SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC



Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic image

Categories     Garlic     Potato     Crab     Shrimp     Corn     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 12

24 live blue crabs
two 3-ounce packets Zatarain's crab boil or 5 tablespoons Old Bay seasoning
1 tablespoon cayenne
1/2 cup table salt
3 lemons, quartered
2 onions, halved
1 1/2 pounds small potatoes (about 2 inches in diameter)
2 heads of garlic (not separated into cloves)
6 ears of corn, shucked
2 tablespoons Old Bay Seasoning*, or to taste, for sprinkling over boiled seafood
2 pounds large shrimp (about 30, preferably with heads)
Accompaniments:Horseradish Cocktail Sauce and French bread

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



Galatoire's Crabmeat Maison Recipe image

Provided by á-2949

Number Of Ingredients 9

1 cup Hellmann's mayonnaise
1 T. Creole mustard
1 T. capers, drained (can omit)
2 t. Emeril's Bayou Blast Creole Seasoning
2 t. Cajun Power garlic sauce
2 t. parsley
1 t. Worcestershire
1 t. lemon juice, freshly squeezed
2 pounds jumbo lump crabmeat

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



Crab and Shrimp Saute - Louisiana Style image

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

2 tablespoons olive oil
1 medium onion, diced
1 cup sliced mushrooms (fresh or canned, drained)
1 cup diced tomatoes with juice (fresh or canned)
2/3 cup fresh shrimp or 2/3 cup frozen shrimp, thawed
2/3 cup fresh crabmeat or 2/3 cup frozen crabmeat, thawed
1 tablespoon tarragon
1 tablespoon dill weed
1/2 teaspoon Tabasco sauce

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



Baked Crab and Shrimp image

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

1 medium green pepper, chopped
1 medium onion, chopped (about 1/2 cup)
1 cup chopped celery
1 (6 1/2 ounce) can crabmeat, drained or 1 1/2 cups cooked crabmeat, with cartilage removed
1 (4 1/2 ounce) can shrimp, rinsed and drained or 1 cup cleaned cooked shrimp
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup dry breadcrumbs
2 teaspoons butter or 2 teaspoons margarine, melted

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



Crab and Shrimp Louis image

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

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

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



Crab and Shrimp Boil Pasta image

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

Kosher salt
1 pound smoked sausage, such as kielbasa, sliced 1/2-inch-thick
1 tablespoon neutral oil, such as canola or vegetable oil
1 cup unsalted butter (2 sticks)
6 garlic cloves, minced
1 cup chicken broth or seafood stock
2 1/2 teaspoons seafood seasoning, such as Old Bay
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon red-pepper flakes, or to taste
2 tablespoons lemon juice (from 1 lemon)
1 (16-ounce) box linguine
1 pound lump crab meat
1 recipe sheet-pan shrimp boil
1 tablespoon chopped fresh parsley leaves

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



Shrimp & Crab Casserole image

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

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon seafood seasoning
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese

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



Crab 'N Shrimp Dip image

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

8 ounces cream cheese, softened
1 tablespoon mayonnaise
1 green onion, chopped
1 (6 ounce) can crab meat, drained
1 (4.5 ounce) can small shrimp, drained

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



Crab or shrimp C'est si Bon Recipe image

Provided by CathyRice

Number Of Ingredients 14

2 lb peeled shrimp or crab
1 c olive oil
1/2 stick butter
10 cloves garlic
1 chopped onion
1 t oregano
1 bay leaf
juice of 2 lemons
2 t Worchestershire sauce
1/2 t salt
1/2 t cayenne pepper or to taste
1 c white wine
green onion tops
parsley

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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From deepsouthdish.com


CRAB AND SHRIMP SALAD CHEDDAR MELT SANDWICH RECIPE
2019-07-28 Ingredients. 8 thick slices of bread (see tip below) 3 tablespoons butter (softened) Garnish: paprika. 1 Recipe for crab and shrimp salad. 6 to 8 ounces cheddar (mild or medium, shredded) Garnish: stuffed Spanish olives. Ham Salad Sandwiches. 15 mins.
From thespruceeats.com


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