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-TOPPED FISH FILLETS
These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.
Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g 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-TOPPED SHRIMP
Steps:
- Thaw large shrimp, if fozen.
- To shell fresh or thawed shrimp, open each shell lengthwise down the body.
- Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
- Gently pull on the tail portion of the shell to remove the entire shell.
- Butterfly shrimp by cutting down the back almost but not all the way through; remove vein.
- Repeat with remaining shrimp and set aside.
- In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or until the green onion is tender.
- Stir in lemon juice and bottled hot pepper sauce.
- Toss with the flaked crab meat and fine dry bread crumbs.
- Spread shrimp open and place, cut side up, in two 10-ounce oval casseroles.
- Cover with vented clear plastic wrap.
- Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once.
- Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles.
- Spoon crab mixture over shrimp.
- Micro-cook, covered, on 100% power about 2 1/2 minutes or until shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once.
- Serve with lemon wedges.
CRAB-TOPPED SHRIMP
Make and share this Crab-Topped Shrimp recipe from Food.com.
Provided by Millereg
Categories Crab
Time 25m
Yield 6 yummy shrimpers, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Thaw large shrimp, if frozen.
- To shell fresh or thawed shrimp, open each shell lengthwise down the body.
- Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
- Gently pull on the tail portion of the shell to remove the entire shell.
- Butterfly shrimp by cutting down the back almost but not all the way through; remove vein, and repeat with remaining shrimp- set aside.
- In a small nonmetal bowl microwave sliced green onion and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or till the green onion is tender.
- Stir in lemon juice and bottled hot pepper sauce.
- Toss with flaked crab meat and bread crumbs.
- Spread shrimp open.
- Place cut side up, in a 10-inch oval casserole.
- Cover with vented clear plastic wrap.
- Microwave, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once.
- Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole, and then spoon crab mixture over shrimp.
- Microwave, covered, on 100% power about 1½ minutes or till shrimp are done and crab mixture is heated through, rotating the casserole a half turn once.
- Serve with lemon wedges.
More about "crab topped shrimp recipes"
CRAB-AND-SHRIMP ÉTOUFFéE RECIPE - FOOD & WINE
From foodandwine.com
3/5 (1)Total Time 1 hr 35 minsCategory Dinner, Lunch
- Peel and devein shrimp; reserving shells. Cover shrimp with plastic wrap, and refrigerate until ready to use. Bring 4 1/2 cups water and reserved shells to a simmer in a large saucepan over medium-high. Remove from heat; let stand 15 minutes. Strain stock, and discard shells. Set aside 4 cups shrimp stock.
- Melt butter in a large heavy saucepan over medium. Whisk in flour; cook, whisking constantly, until light blond, about 3 minutes. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add Creole seasoning, bay leaf, and thyme; cook, stirring constantly, 1 minute. Add stock; cook, stirring occasionally, until slightly thickened, about 30 minutes.
- Add shrimp and crabmeat; cook over medium, stirring occasionally, until shrimp is fully cooked, 3 to 5 minutes. Remove and discard bay leaf and thyme sprigs. Season with kosher salt to taste; serve over rice
SHRIMP AND CRAB PASTA - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
4.5/5 (65)Total Time 20 minsCuisine AmericanCalories 751 per serving
- In a skillet, add 3 Tablespoons of olive oil, 1/4 cup (1/2 of 1 stick) of butter, Mrs. Dash, onion and garlic. On medium heat, melt butter and spices together, cooking for about 3 minutes, until your onion becomes translucent.
- Add to this your shrimp, stir. Add in tomatoes. Stir in crab meat. Sprinkle with sea salt to taste. Warm through.
- Add pasta and remaining butter, toss. When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.
SHRIMP & CRAB SEAFOOD CASSEROLE RECIPE - FROM A …
From fromachefskitchen.com
4.6/5 (8)Total Time 2 hrsCategory Fish And SeafoodCalories 405 per serving
THE BEST CRAB DIP - THE COUNTRY COOK
From thecountrycook.net
RECIPE FOR STUFFED SHRIMP WITH CRAB | CRAB STUFFED …
From cameronsseafood.com
EASY CRAB STUFFED SHRIMP RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
STEAK WITH CREAMY SHRIMP AND CRAB (SURF AND TURF) - BROWN SUGAR …
From bsugarmama.com
CRAB STUFFED SHRIMP: A TASTY SEAFOOD APPETIZER OR MAIN COURSE
From bakeitwithlove.com
CRAB-TOPPED SHRIMP | PUNCHFORK
From punchfork.com
CRAB STUFFED SHRIMP (QUICK + SIMPLE) - WELL SEASONED STUDIO
From wellseasonedstudio.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
CRAB STUFFED SHRIMP - CHEF DENNIS
From askchefdennis.com
CRAB-AND-SHRIMP ÉTOUFFéE RECIPE | MYRECIPES
From myrecipes.com
KANI SALAD (JAPANESE IMITATION CRAB SALAD) RECIPE - SERIOUS EATS
From seriouseats.com
CRAB-TOPPED SHRIMP RECIPE | RECIPELAND
From recipeland.com
10 BEST STUFFED SHRIMP WITH CRAB MEAT RECIPES | YUMMLY
From yummly.com
STUFFED SHRIMP WITH EASY CRAB STUFFING - THE ANTHONY KITCHEN
From theanthonykitchen.com
THE BEST CRAB AND SPINACH SHRIMP STUFFED SALMON YOU'LL EVER EAT
From ourwestnest.com
CRAB STUFFED SHRIMP WITH SAUCE - COOKED BY JULIE
From cookedbyjulie.com
You'll also love