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.
BROILED GROUPER WITH CREAMY CRAB AND SHRIMP SAUCE
I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!
Provided by JILL ELAINE
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Cover a medium baking dish with foil.
- Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
- Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
- Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Nutrition Facts : Calories 520 calories, Carbohydrate 4.1 g, Cholesterol 240 mg, Fat 35.1 g, Fiber 0.9 g, Protein 46.7 g, SaturatedFat 19.5 g, Sodium 458.9 mg, Sugar 0.2 g
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.
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
EASY SHRIMP & CRAB PASTA
I couldn't quite find a recipe with what I had in mind, so after looking at a few different ones, I tried this. I was surprised at how much I enjoyed this. It is rich, but such a treat!
Provided by ladywisconsin
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in butter until onion is nearly translucent.
- Add oregano, basil, red pepper flakes and salt/pepper.
- Add half and half, bring to boil.
- Mix corn starch with enouch water to dilute it, and pour into boiling sauce until you get desired consistency.
- Stir in crab and shrimp, cook another minute and take off of heat.
- Spoon over angel hair pasta and enjoy!
Nutrition Facts : Calories 496.2, Fat 24, SaturatedFat 14.3, Cholesterol 168.2, Sodium 374.2, Carbohydrate 40.9, Fiber 1.6, Sugar 2, Protein 28.7
TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE
This is a really elegant dish, but really simple. An easy 1 pot sauce, simply pan seared tilapia and served over rice pilaf and a fresh vegetable for a side and you have a very quick easy dinner. I have served this many times for dinner parties and everyone loves it.
Provided by SarasotaCook
Categories Sauces
Time 30m
Yield 4 Fish Servings, 4 serving(s)
Number Of Ingredients 20
Steps:
- Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
- Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
- Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
- Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
- Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!
More about "crab and shrimp topping recipes"
15 BEST CRAB AND SHRIMP RECIPES YOU’LL LOVE - INSANELY …
From insanelygoodrecipes.com
5/5 (1)Category Recipe Roundup, Seafood
SHRIMP, CRAB AND LOBSTER LINGUINE WITH WHITE SAUCE
From cookingchanneltv.com
10 BEST LUMP CRABMEAT AND SHRIMP RECIPES | YUMMLY
From yummly.com
CAJUN SHRIMP-AND-CRAB SAUCE RECIPE | MYRECIPES
From myrecipes.com
CRAB CAKE SAUCE RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
15 SHRIMP BOIL RECIPE OLD BAY - SELECTED RECIPES
From selectedrecipe.com
10 BEST SHRIMP AND CRABMEAT CREAM SAUCE RECIPES
From yummly.com
ANTICIPATING CRAB | SWEET BASIL AND THE BEE – CHICO ENTERPRISE …
From chicoer.com
CRAB SHRIMP TOPPING - COOKEATSHARE
From cookeatshare.com
WHAT SAUCE GOES WITH SHRIMP AND CRAB RAVIOLI? (13 SAUCES)
From happymuncher.com
STEAK AND CREAMY SHRIMP AND CRAB SAUCE (SURF AND TURF)
From bsugarmama.com
10 BEST CREAM SHRIMP CRAB SAUCE RECIPES | YUMMLY
From yummly.com
RECIPES - CRAB & SHRIMP SCAMPI | HOME & FAMILY - HALLMARK …
From hallmarkchannel.com
THE BEST SEAFOOD CASSEROLE MADE WITH SHRIMP, SCALLOPS, & CRAB …
From imhungryforthat.com
15 RECIPES TO MAKE WHEN CRAB AND SHRIMP ARE ON SALE | HY-VEE
From hy-vee.com
10 BEST CRABMEAT TOPPING FOR FISH RECIPES | YUMMLY
From yummly.com
CRAB OSCAR STEAK TOPPING RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love