Shrimp And Crab Meat Salad With Jalapeno Chilies Recipes

CRAB MEAT AND SHRIMP SALAD

Steps:

• Place shrimp in a saucepan and add salt, pepper, allspice, bay leaf and parsley. Add cold water to barely cover; then, bring to a boil. Remove from heat, and let shrimp stand until they reach room temperature. This step can be done ahead of time.
• Pick over crab meat to remove bits of cartilage and shells.
• Combine Dijon mustard, lime juice, vinegar, honey, olive oil, scallions, jalapeno pepper, and salt and pepper to taste. Blend well with a wire whisk. Add shrimp and crab meat and toss lightly to blend without breaking crab meat lumps.
• Arrange 4 spinach leaves on 4 individual large serving plates. Arrange the radicchio alternately between the spinach leaves.
• Place equal portions of romaine leaves in the center of each serving.
• Spoon equal portions of crab meat and shrimp salad over center of each plate. Garnish with the chervil or coriander sprigs. Serve chilled.

SHRIMP AND CRAB SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate.

SHRIMP AND CRAB SALAD

Steps:

• In a large mixing bowl, toss all ingredients lightly to combine. Adjust seasoning with salt and pepper, if necessary.

CLASSIC CRAB AND SHRIMP SALAD

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.

SHRIMP AND CRAB MEAT SALAD WITH JALAPENO CHILIES

Steps:

• Put the shrimp in a saucepan and add the allspice, salt and pepper. Add cold water to barely cover and bring to a boil. Remove from the heat and let the shrimp stand until they are at room temperature. Shell and devein the shrimp and set aside.
• Pick over the crab meat to remove bits of shell and cartilage.
• Put the mayonnaise, lime juice, chilies, coriander, scallions, salt and pepper in a bowl. Add the shrimp and crab meat and toss lightly to blend without breaking the lumps.
• Arrange 4 spinach leaves on each of 4 individual serving dishes. Dinner plates are recommended. Arrange alternately the radicchio or endive leaves between the spinach leaves.
• Arrange equal portions of Boston lettuce leaves in the center of each serving.
• Spoon an equal portion of the shrimp and crab meat mixture over the center of each plate. Garnish with coriander sprigs. Serve chilled.

GARLIC-JALAPEñO SHRIMP

Steps:

• Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

SHRIMP AND CRAB MEAT WITH RICE

Steps:

• In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
• Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
• Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
• Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
• Serve over rice.

CRAB & SHRIMP CHILI (SPICY)

Steps:

• Combine all ingredients in a large pot and bring to a boil.
• Turn heat to low and let simmer for at least a half hour before serving.
• You can leave it on a low heat setting for several hours if needed.
• Serve alone or mixed with rice.

SHRIMP AND CRAB SEAFOOD SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
• Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
• Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
• Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.

CRAB-STUFFED JALAPENOS

Steps:

• Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.

CRAB MEAT & SHRIMP SALAD

Steps:

• by using gloves.
• Separate crab meat by hand.
• Mix all the ingredients together evenly.
• let sit in the refrigerator overnight for the ingredients to blend together.