Bonnies Shrimp And Crabmeat Loaf Recipes

SHRIMP & CRAB CASSEROLE

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.

SEAFOOD BREAD

Steps:

• Melt butter in skillet; add shrimp and cook until pink, about 4 minutes. Add the lump crab meat, combine well. Add Cajun Seasoning to taste. Add white wine and cook about 2 minutes. Add heavy whipping cream and stir well and continue cooking about 2 minutes. Remove from heat.
• Place garlic bread on cookie sheet, bake at 425 for about 5 min then remove from oven. Spoon seafood mixture on each piece of garlic bread. Cover each piece of garlic bread with cheese and put return to oven for 5 minutes to finish cooking the bread and melt the cheese.

CRAB MELT LOAF

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.

SHRIMP AND CRAB LOAF

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.

CRAB 'N SHRIMP DIP

Steps:

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

AGNOLOTTI WITH CRABMEAT AND SHRIMP IN CLAM SAUCE

Steps:

• Prepare the filling ingredients: Beat the butter, parsley, and black pepper together in a bowl until blended. Spoon the seasoned butter onto a square of plastic wrap and shape it into a rectangular loaf more or less the size of a stick of butter. Chill until completely firm, then cut into 1/4-inch cubes. While the butter is chilling, season shrimp pieces lightly with salt. Pick over the crab-meat, removing any pieces of shell or cartilage but leaving the pieces of crab-meat as large as possible. Refrigerate the butter cubes, shrimp, and crabmeat while you make the pasta dough.
• Make the pasta dough and roll it into sheets by hand or machine, as described on page 181.Working with one sheet of dough at a time, cut out circles using a 3-inch round cutter. Brush the edges of the circles lightly with water. Place a piece of seasoned shrimp, a similar-size piece of crabmeat, and a seasoned butter cube in the center of each circle.
• To form the agnolotti, fold each circle in half, enclosing the filling and pinching the edges to seal securely. Holding the half-moon shape with the rounded side up, wrap it around the tip of your index finger and pinch the two ends together firmly. Arrange the finished agnolotti in a single layer on baking sheets lined with lightly floured kitchen towels and cover them with additional towels. Repeat with the remaining dough, seafood, and butter. The agnolotti can be cooked immediately or refrigerated up to 4 hours. (To freeze the agnolotti, place them on the tray in the freezer until very firm to the touch, then transfer them to resealable plastic bags or airtight plastic containers and freeze for up to 2 months.)
• To make the sauce, pass the tomatoes through a food mill fitted with the fine disc. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the pan. Cook, shaking the pan, until lightly browned, about 3 minutes. Pour in the tomatoes, stir in the crushed red pepper, and bring to a boil. Adjust the heat to simmering and cook until lightly thickened, about 10 minutes. Pour in the clam juice and cook an additional 15 minutes.
• While the sauce is cooking, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Slip the agnolotti into the boiling water a few at a time, stirring gently as you add them. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until the edges are tender, about 4 minutes after the water returns to a boil.
• If the skillet is large enough to accommodate the sauce and agnolotti, fish the agnolotti out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the agnolotti gently and return them to the pot. Pour in the sauce and bring to a boil, stirring gently to coat the agnolotti with sauce. Drizzle the remaining 5 tablespoons olive oil over the pasta and sprinkle with 2 tablespoons chopped parsley. Check the seasoning, adding salt if necessary, and serve immediately.