Shrimp And Crab Meat With Rice Recipes

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SHRIMP AND CRAB MEAT WITH RICE



Shrimp and Crab Meat With Rice image

Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.

Provided by Eric R.

Categories     Healthy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic
2 1/2 cups chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper (to taste)
2 teaspoons Tabasco sauce
1 1/2 lbs shrimp, peeled and deveined
1 1/2 lbs lump crabmeat
1/4 cup green onion, chopped
1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
3 cups cooked basmati rice or 3 cups brown rice

Steps:

  • In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
  • Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
  • Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
  • Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
  • Serve over rice.

CRAB AND SHRIMP RICE



crab and shrimp rice image

Make and share this crab and shrimp rice recipe from Food.com.

Provided by crazymom

Categories     Crab

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 lb medium shrimp, peeled and deveined
2 tablespoons Emeril's Original Essence
1/3 cup peanut oil
1 tablespoon sesame oil
2 teaspoons chopped garlic
2 teaspoons grated ginger
1/2 cup chopped green onion
1 teaspoon red pepper flakes
1/2 cup minced yellow onion
1/2 cup finely chopped carrot
1/2 cup chopped smoked tasso or 1/2 cup chopped ham
8 cups cooked white rice
3 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons black pepper
1 lb jumbo lump crab, picked of shells
3 eggs, scrambled firm,cooled and chopped

Steps:

  • Cut the shrimp in half through the center, and season, with essence.
  • In a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat.
  • Add the garlic, ginger, 1/4 cup of the green onions and red pepper, and cook, stirring continuously so they do not burn.
  • Add the onions, carrots, tasso and shrimp and continue to stir fry.
  • When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly.
  • Add the soy sauce, sugar and black pepper, and stir to mix well.
  • Cook for 1 to 2 minutes.
  • Gently fold in the crabmeat and the cooked eggs and just heat through.
  • Garnish with remaining 1/4 cup green onions, and serve.

Nutrition Facts : Calories 662.2, Fat 19.5, SaturatedFat 3.6, Cholesterol 265.5, Sodium 881.6, Carbohydrate 79.1, Fiber 1.8, Sugar 3.7, Protein 39.1

CRAB RICE



Crab Rice image

Walk into a Gullah restaurant and you're sure to find crab rice on the menu. It's our version of fried rice, and it is the perfect way to use up any leftover rice you may have. Succulent blue crab claw meat is what makes this dish so special. Serve it as a side or as a main dish.

Provided by Kardea Brown

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17

2 cups chicken stock
1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch
1 stalk celery, cut into large pieces
1 clove garlic
1 large onion, cut into large pieces
1/2 green bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more if needed
1 tablespoon vegetable or canola oil
1 pound blue crab claw meat, picked through to remove any shells
2 generous pinches Miss Brown's House Seasoning, recipe follows
1 large tomato, diced (1 cup)
Chopped fresh parsley, for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
  • Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
  • Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

CINDY'S SHRIMP AND CRAB CROQUETTES



Cindy's Shrimp and Crab Croquettes image

Provided by Food Network

Categories     appetizer

Time 3h10m

Yield 4 servings

Number Of Ingredients 32

2 cups water
1 cup long-grain rice (recommended: Zatarain's)
4 tablespoons butter
1 pound fresh shrimp, peeled, deveined and finely chopped
8 ounces crabmeat
1 cup finely chopped green onions
1/2 cup finely chopped seeded jalapenos
4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Essence, recipe follows
1/2 cup all-purpose flour
4 eggs, lightly beaten
Vegetable oil or peanut oil for frying
White saltine cracker crumbs
Garlic Aioli, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
4 egg yolks
2 tablespoons Dijon mustard (recommended: Grey Poupon) or Creole mustard
10 cloves garlic
1 1/2 cups extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

Steps:

  • Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
  • In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
  • Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
  • Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
  • Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth.

SHRIMP AND CRAB CASSEROLE



Shrimp and Crab Casserole image

A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.

Provided by D. L. Mooney

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 6

Number Of Ingredients 10

2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
½ cup sliced almonds
10 buttery round crackers, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
  • Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Nutrition Facts : Calories 959.5 calories, Carbohydrate 41.2 g, Cholesterol 249.3 mg, Fat 68.4 g, Fiber 1.7 g, Protein 44 g, SaturatedFat 10.9 g, Sodium 914.8 mg, Sugar 6.3 g

SMOTHERED SHRIMP IN CRAB-MEAT GRAVY



Smothered Shrimp in Crab-Meat Gravy image

Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it's hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.

Provided by Sam Sifton

Categories     dinner, appetizer

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 18

8 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, peeled and finely chopped
1 large Spanish onion, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/4 cups all-purpose flour
2 tablespoons fresh sage leaves, rubbed
1 tablespoon fresh thyme leaves, finely chopped
1/2 cup dry sherry
1/4 cup Worcestershire sauce
3 pinches nutmeg
2 pinches cayenne pepper
3 to 4 cups clam juice, or fish or chicken stock
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper to taste
3 pounds large shrimp, shelled and butterflied
1 1/2 pounds jumbo lump crab meat.

Steps:

  • In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it.
  • Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 2214 milligrams, Sugar 3 grams, TransFat 1 gram

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.

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