Shrimp And Crabmeat Loaf Recipes

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.

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.

Steps:

• In a large bowl, combine the crab, mayonnaise, onions and celery. Stir in the cheese, salt and pepper. Spread over bread bottom; replace top. , Wrap in a large piece of heavy-duty foil. Place on an ungreased baking sheet. Bake at 400° for 20 minutes or until heated through. Cut into slices.

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:

• Whisk all dressing ingredients together and season with salt and pepper.
• Prepare four large bowls.
• Divide the shredded lettuce in the bowls.
• Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
• Pass the dressing on the side.
• Delicious!