Shrimp And Crab Crusted Snapper Recipes

CRAB-TOPPED FISH FILLETS

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.

PAN ROASTED SNAPPER WITH CRAB

Steps:

• To make the butter: whirl all ingredients in blender or food processor until smooth. Refrigerate until ready to use.
• Preheat oven to 450F; spray two large saute pans with cooking spray and place in oven to heat.
• Warm serving plates.
• Season fish with 1/2 teaspoon seasoning and dust the skin side with flour.
• Add 1/4 cup clarified butter to each saute pan.
• Place fish in hot butter, skin-side down and cook for a minute.
• Bake in oven for about eight minutes or until flesh flakes easily.
• Place a fillet on each serving plate; discard butter and return pans to high heat.
• Add 1/2 cup stock or clam juice to each pan and bring to a boil.
• Add half the tomato butter to each pan and heat until butter is nearly melted.
• Add 3/4 cup of crab meat to each pan and cook until heated through.
• To serve: Divide the crab meat and sauce evenly over the top of each piece of fish.
• Serve immediately.

CRAB CRUSTED GROUPER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
• Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.

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.

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.

SHRIMP AND CRAB STUFFED FISH

Steps:

• Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
• Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
• Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
• Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
• Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.

CRAB-STUFFED RED SNAPPER

Steps:

• Saute onion in butter until golden.
• Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream, and lemon thyme.
• Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely.
• Mix wine and butter together. Place fish in a greased baking pan, pour wine-butter mixture over fish.
• Bake in 400°F oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.