Prawns Large Shrimp Topped With Crabmeat Recipes

SHRIMP-TOPPED RED SNAPPER

Steps:

• Place the fillets in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender. Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish. Sprinkle with onion.

PRAWNS (LARGE SHRIMP) TOPPED WITH CRABMEAT

Steps:

• Remove entire shell & tail from the prawns.
• Butterfly the prawns by cutting down the back almost, but not all the way through, and set aside.
• Preheat oven to 375 degrees F.
• In a small skillet, sauté the green onion in the butter, and stir in the lemon juice.
• Add the torn apart (in small pieces) crabmeat and panko breadcrumbs.
• In a large baking dish, sprayed with non-stick spray, spread the prawns open to lay flat. Top the prawns equally with the crab mixture.
• Bake 12 to 15 minutes, or until the prawns are done.

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.