Crabshrimpdressing Recipes

Steps:

• Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

Steps:

• Heat oven to 350°. Coat 13x9-inch pan with non-stick spray.
• In large pan melt butter, add onion, celery and pepper. Cook 3-4 minutes. Stir in soup, sour cream, mayonnaise and Worcestershire sauce.
• Fold in crab meat and shrimp. Cook till heated through, stirring. remove from heat and set aside.
• Place stuffing in large bowl, add seafood mixture and mix well. Spoon evenly into dish.
• Cover with foil and bake 25 minutes. Remove foil and bake 15-25 minutes more.

Steps:

• Preheat oven to 400 degrees F.
• Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
• To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.

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.

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.

Steps:

• Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.

Steps:

• Melt the butter in a large skillet over medium-high heat.
• Add the sausage and sauté/stir for 5 minutes or until lightly browned.
• Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
• Add the onion, scallion, celery, red pepper, and garlic to the skillet.
• Sauté/stir over medium heat for 10 minutes or until the onion is softened.
• Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
• Transfer the cooked vegetables to a large mixing bowl.
• Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
• Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
• Season with salt and pepper to taste.
• Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).

Steps:

• Sauté garlic, onions, celery, and parsley. Set aside.
• Shred the crab meat.
• Prepare the stuffing mix as per instructions on the box but DO NOT COOK. In other words, just mix the water, butter, and stuffing mix together, without cooking it.
• Stir into the crab meat, add garlic powder, and mix until blended.
• Spoon into loaf pan treated with no-stick cooking spray (DO NOT PRESS).
• Brush lightly with butter, sprinkle with paprika, and bake covered in a 375°F oven for 45 minutes.
• Remove covering, add parmesan cheese, and continue to bake at 400°F for 10-15 minutes to allow the top to brown.
• Serve as a side dish, the main dish, or a bed for Shrimp Scampi.

Steps:

• Preheat oven to 350°F.
• Saute onion, bell pepper and celery in margarine for 10 minutes.
• In mixing. bowl, add crumbled toast, milk and egg.
• Mix well and add crab meat.
• Add mixture to sauteed vegetables and mix well on low heat.
• Add salt and pepper to taste.
• Place in casserole dish.
• Top with bread crumbs and green onions and dot with margarine.
• Bake at 350F for 45 minutes.