Shrimp And Crabmeat Loaf 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.

SHRIMP AND CRAB LOAF



Shrimp and Crab Loaf image

Make and share this Shrimp and Crab Loaf recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 14

8 slices firm white bread, toasted
1 tablespoon butter
1 lb medium peeled and deveined shrimp
1/4 cup heavy cream
2 tablespoons lemon juice
1 tablespoon gin
1 tablespoon soy sauce
1 tablespoon finely chopped fresh ginger
1/2 teaspoon fresh ground black pepper
2 eggs
1 cup thinly sliced scallion
1/2 cup drained and coarsely chopped canned water chestnut
1/3 cup chopped cilantro
1/2 lb fresh lump crabmeat, picked over

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.

Nutrition Facts : Calories 303.4, Fat 10.1, SaturatedFat 4.6, Cholesterol 233.8, Sodium 663, Carbohydrate 22.6, Fiber 1.7, Sugar 2.7, Protein 27.9

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.

SHRIMP AND CRABMEAT LOAF



Shrimp and Crabmeat Loaf image

This is the best seafood salad spread I've had in ages! It's great for summer or in the winter, you can heat it like a 'melt' sandwich.

Provided by ME WYNTR

Categories     Shrimp Dip

Time 30m

Yield 8

Number Of Ingredients 9

1 (6 ounce) can small shrimp, drained
1 (6 ounce) can crabmeat, drained and flaked
½ cup mayonnaise
¼ cup thinly sliced green onions
¼ cup diced celery
1 (8 ounce) package shredded mozzarella cheese
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 (1 pound) loaf French bread, halved horizontally

Steps:

  • In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
  • Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately or refrigerate whole and cut into 8 pieces when ready to serve.
  • Heating instructions: Preheat oven to 400 degrees F (200 degrees C). Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 33.4 g, Cholesterol 78.2 mg, Fat 17.1 g, Fiber 1.5 g, Protein 22.7 g, SaturatedFat 4.9 g, Sodium 760.4 mg, Sugar 2 g

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