Best 2 Crab Stuffed Shrimp With A Spicy Remoulade Sauce Recipes
Welcome to a culinary journey where delicate shrimp and succulent crab come together in perfect harmony, enveloped in a symphony of flavors. Crab-stuffed shrimp, a dish that tantalizes taste buds and elevates any occasion, takes center stage in this article. We'll embark on a culinary adventure, exploring not just one, but two exquisite recipes that showcase this delightful combination.
The first recipe, "Crab-Stuffed Shrimp with a Spicy Remoulade Sauce," is a symphony of textures and tastes. Jumbo shrimp are meticulously deveined and butterflied, becoming delicate vessels for a luscious crab stuffing. This stuffing, a blend of fresh crab meat, panko breadcrumbs, aromatic herbs, and a touch of spice, bursts with flavor in every bite. The shrimp are then expertly pan-fried, achieving a golden-brown crust that contrasts beautifully with the tender filling. The accompanying spicy remoulade sauce, a vibrant blend of mayonnaise, Creole mustard, and a medley of seasonings, adds a piquant kick that perfectly complements the sweetness of the crab and shrimp.
The second recipe, "Crab-Stuffed Shrimp with Lemon-Herb Butter," takes a more classic approach, highlighting the natural flavors of the seafood. The shrimp, once again deveined and butterflied, are generously filled with a mixture of crab meat, bread crumbs, and a medley of fresh herbs. This stuffing, infused with the zesty fragrance of lemon and the subtle warmth of garlic, provides a refreshing contrast to the rich crab and shrimp. The stuffed shrimp are then baked to perfection, allowing the flavors to meld and harmonize. The finishing touch is a luscious lemon-herb butter sauce, made with melted butter, fresh lemon juice, and a sprinkle of aromatic herbs. This sauce adds a delicate tang and richness that elevates the dish to new heights.
Whether you prefer the bold heat of the spicy remoulade sauce or the classic elegance of the lemon-herb butter, these crab-stuffed shrimp recipes are sure to impress. With their combination of delicate flavors and textures, they are perfect for a special occasion or a delightful weeknight meal. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary journey together.
STUFFED SHRIMP
Baked Crab Stuffed Shrimp with perfectly cooked shrimp on the bottom and a savory crab cake stuffing on top!
Provided by Kelly Anthony
Categories Dinner Main Course
Time 31m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F and have ready a rimmed baking sheet lined with either parchment paper or aluminum foil.
- Pat the shrimp dry with a paper towel. Then, working with one shrimp at a time, lay it back-side down (a.k.a. leg-side up). Use a paring knife to make a small incision down the shrimp, from the start of the tail, cutting toward the head of the shrimp. Continue doing this until the shrimp is butterflied and can lay flat. Do your best not to cut all the way through the body of the shrimp.
- Transfer the shrimp to a large bowl, drizzle with oil, sprinkle evenly with the salt and pepper, and very gently toss to coat. Transfer to the baking sheet and set aside.
- In a medium-sized mixing bowl, combine the crab, parmesan cheese, plain breadcrumbs, mayonnaise, green onions, beaten egg, pimiento peppers, chopped parsley, Old Bay seasoning, lemon zest, and juice. Gently, fold the mixture together until well combined.
- Add tablespoon-sized spoonfuls of the crab mixture on top of each shrimp, and bring up the tail, tucking it gently into the stuffing.
- Bake for about 16-20 minutes, or until the shrimp are completely opaque and pink in color. Allow to cool slightly, serve and enjoy!
Nutrition Facts : Calories 367 kcal, Carbohydrate 10 g, Protein 54 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 356 mg, Sodium 1446 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRAB-STUFFED SHRIMP WITH A SPICY REMOULADE SAUCE
Steps:
- Preheat oven to 400°. Spray a 9"x13" casserole with non-stick cooking spray. Peel (leaving tails on), de-vein, and butterfly shrimp by making a deep slit down the back from the large end to the tail, cutting to, but not through, the curve of the shrimp. Mix 1/2 cup bread crumbs, mayonnaise, egg, mustard, scallions, Worcestershire sauce, Old Bay seasoning and Cayenne pepper (if using). Gently mix in the crabmeat with wet hands, forming into 16 balls. Shape 1 portion of crab stuffing evenly around a butterflied shrimp, forming a ball (leave tail exposed). Place crab-stuffed shrimp in casserole dish with tail curving up and over the top of the crab mixture. Repeat with remaining crab cake portions and shrimp. Sprinkle stuffed shrimp evenly with breadcrumbs. Dust each shrimp with Paprika. (Can be made a day in advance; cover and refrigerate). Whisk together all Remoulade Sauce ingredients. Cover and chill 1 hour, or overnight. Bake shrimp at 400° for 20 minutes or until golden. Serve immediately with Remoulade Sauce.
Tips:
- For the best results, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
- Be careful not to overcook the shrimp. They should be cooked through, but still slightly pink in the center.
- If you don't have a food processor, you can chop the crab meat and celery by hand. Just be sure to chop them very finely.
- The spicy remoulade sauce is a great way to add some extra flavor to the crab-stuffed shrimp. If you don't like spicy food, you can omit the cayenne pepper from the recipe.
- Crab-stuffed shrimp can be served as an appetizer or main course. They're also great for parties and potlucks.
Conclusion:
Crab-stuffed shrimp is a delicious and elegant dish that's perfect for any occasion. With its combination of fresh crab meat, creamy sauce, and crispy shrimp, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dish to serve, give crab-stuffed shrimp a try.
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