Shrimp And Crabmeat Stuffing Recipe Recipe For Shrimp

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
• Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
• Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
• Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
• Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

CRAB MEAT STUFFED SHRIMP

Steps:

• Peel shrimp leaving tails and slice down middle deveining as you go.
• Lay on greased cookie sheet to form a circle with the tail pointing up.
• (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat.
• Place a spoonful of crabmeat mixture on top of the circle.
• Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately.
• Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp.
• To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes!
• Having medium shrimp saves money and makes more of a finger-food size.
• I've made extra and frozen some to be used as side dishes.
• If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online.
• Even mid-westerners can enjoy a special fresh seafood treat.

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, melt 4 tablespoons butter over medium-high heat.
• Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
• Add the parsley and the garlic, and cook, stirring, for 1 minute.
• Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine.
• Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.

CRAB STUFFED JUMBO SHRIMP RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Butter a large glass baking dish and set a side.
• Place the crabmeat in a large bowl and season Cajun Seasoning. Reserve in the refrigerator till needed.
• In a metal skillet, melt about 4 tablespoons of unsalted butter over medium heat. Add the celery and red bell peppers, then cook about 3-4 minutes. Add the parsley and the garlic, and cook, for 1 minute. Remove the metal skillet from the heat source.
• Add the sautéed vegetables to the crabmeat. add sliced green onions, and toss to combine. Add the mayonnaise, egg, fresh lemon juice, and hot sauce and stir gently to combine. Add 1 ½ cups of the panko bread crumbs, kosher salt, fresh ground black pepper, and stir gently.
• Mound about 2 tablespoons of the crabmeat stuffing mixture into each butterflied shrimp, and place, with the stuffed sides up, in the prepared glass baking dish. Drizzle the stuffed Jumbo shrimp with the remaining melted unsalted butter.
• Bake the Crab Stuffed Jumbo Shrimp at 350 F until golden, about 15 minutes.
• Garnish the Crab Stuffed Jumbo Shrimp with lemon wedges and fresh parsley.

SHRIMP AND CRABMEAT LOAF

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.

CRAB STUFFING FOR SHRIMP, FLOUNDER...

Steps:

• Wash the shrimp under running water and remove shell leaving the tail on. Butterfly each shrimp by running a sharp knife down the backside to the tail.
• Add the stale bread to the eggs and let soak. Heat the butter in a large saucepan; add the onions, bell pepper and 3/4 cup of celery and sauté on low until soft. Stir in the crabmeat and cook for 10 minutes.
• Remove bread from the eggs and quickly mash into the sautéed vegetables. Stir in the green onions and the next 6 ingredients mixing well. Cook a couple more minutes. Remove from heat until cool enough to handle.
• Place 1 to 1 1/2 tablespoons of stuffing onto each shrimp. Preheat oven to 350 degrees F. Place shrimp on a baking sheet in a single layer about half-inch apart.
• In a small bowl, combine the mustard with the melted butter and mix in the season-all, crumbs and cornmeal. Sprinkle the tops of each shrimp with this mixture.
• Bake in the oven for 20 to 22 minutes or until the tails curl up and shrimp meat is bright white.
• Watch closely towards the end of cooking as you don't want to mess up this kind of shrimp. Place under a broiler a couple of minutes to brown the top if desired after about 18 or 20 minutes. Again, don't overcook these please.
• Serve with drawn butter and lemon wedges or over a rice dish of choice with a vegetable if desired.

CRAB STUFFED SHRIMP

Steps:

• Preheat oven to 450 degrees F (230 C).
• Spray a baking sheet with non-stick spray.
• Peel shrimp leaving tail on.
• Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Remove the vein with the tip of your knife.
• Using your hands, open the flesh of the shrimp until it lies flat.
• Place shrimp on prepared baking sheet and gently press the flat end to make them slightly flatter.
• Sprinkle shrimp with salt and pepper to taste.
• Soften cream cheese in microwave for about 30 seconds.
• If crab meat is in chunks, chop until it is minced.
• In a bowl, whisk together minced garlic, cream cheese, Panko bread crumbs, chives, and crab meat.
• Spoon cream cheese mixture equally into butterflied shrimp. A melon baller or a rounded teaspoon works great for this.
• Curl shrimp tails over top of cream cheese mixture.
• Bake 5 - 8 minutes.
• Remove pan from oven and sprinkle with fresh lemon juice, if desired. Serve immediately.

CRAB STUFFED JUMBO SHRIMP

Steps:

• Preheat the oven to 350F.
• Butterfly the shrimp and place them on a baking sheet sprayed with olive oil spray. Season with kosher salt and black pepper.
• Combine all ingredients for the filling in a bowl. It should be thick and stick together like a meatball consistency.
• Place equal sized balls on top of each piece of shrimp and press into place, approximately 1-2 tablespoons of filling per shrimp.
• Spray the shrimp with olive oil spray and bake at 350 for 15 minutes.
• Once done, combine the melted butter and lemon juice for the finishing sauce and drizzle on top, garnish with extra parsley and fresh lemon wedges.

CRAB STUFFED SHRIMP

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Peel the shell off the shrimp but leave the tail intact.
• Run a knife down the back of the shrimp slicing a little more than 3/4 of the way through. Remove the black strip if your shrimp were not already deveined.
• Open the shrimp like a book and place them on a baking sheet.
• Heat the olive oil in a skillet over medium heat. Add the shallot and saute for 3 to 4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Remove the pan from the heat.
• Stir in the seafood seasoning, dill, Worcestershire sauce, Tabasco ,chopped parsley, lemon zest, lemon juice, and Dijon. Let cool to room temperature.
• Add the shallot mixture to a mixing bowl. Stir in the egg,.
• Add the crabmeat and fold the mixture in gently until the crab is well coated. Fold in 1/2 cup of the Panko breadcrumbs (reserve the rest of the breadcrumbs for later).
• If the crab mixture does not hold together when you try to form it into a ball, add a couple of tablespoons of mayonnaise (see notes).
• Scoop about 1-1/2 to 2 tablespoons of crab mixture and roll into a ball then roll in the breadcrumbs. Place the ball of crab stuffing on a butterflied shrimp and flip the tail up and over the stuffing. Repeat with the rest of the shrimp.
• Bake at 375°F for 15 minutes. Serve warm or cold.

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
• Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
• In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
• While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
• Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.