Crab Stuffed Shrimp With A Spicy Remoulade Sauce Recipes

CRAB CAKE STUFFED SHRIMP

Steps:

• Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
• Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.Season to taste with salt and pepper and refrigerate until needed.
• Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
• On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
• Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
• Drizzle melted butter over shrimp.
• Bake in a 350 degree oven for 15 minutes, or until cooked through.

SPICY REMOULADE SAUCE

Steps:

• Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.

CRAB CAKES WITH SPICY REMOULADE SAUCE RECIPE - (4.5/5)

Steps:

• 1) Combine red pepper, shallots & parsley in a bowl, season with salt & pepper & then add the crab being careful not to break up the large pieces 2) In a small bowl, combine the mayonnaise & egg, season with cayenne & Tabasco, Gently stir into crab & mix just to blend. 3) Stir in 2 tbls of bread crumbs & see if the cakes hold together (you just want the cakes to barely hold together). If necessary add additional bread crumbs. Form 4 cakes & coat with panko. Refrigerate until ready to fry. 4) Preheat oven to 350 F 5) Heat a large saute pan and add about 1/4" of oil. Add in crab cakes & cook over medium high heat until the cake are lightly golden, about 2 minutes. Turn the cakes over & cooks the other side. 6) Transfer to parchment lined baking sheet & bake for 10 minutes, until cooked through. Remoulade sauce Combine all the ingredients, season to taste with salt & pepper. Refrigerate until ready to use, will keep in refrigerator for up to 3 days.

REMOULADE SAUCE A LA NEW ORLEANS

Steps:

• Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD

Steps:

• In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
• Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
• Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.

CRAB STUFFED SHRIMP

Steps:

• Preheat the oven to 375°F/190℃.
• Line a baking dish with foil or parchment paper and spray with a nonstick cooking spray.
• Place crabmeat in a large bowl and season it with creole seasoning. Alternatively, you can use just salt and pepper to season it.
• Add the egg and mayonnaise and mix lightly, then cover and refrigerate the mixture while preparing the other ingredients.
• Add butter to a skillet over medium heat. Add the onions, minced garlic, green onions, celery, red pepper, parsley, and creole seasoning as soon as it melts. Sauté for about 3-5 minutes and then transfer to a bowl. Rest until cool.
• While the sauteed veggies cool, crush the crackers until they have a fine crumb texture.
• Once the sauteed veggies are cool, start adding the cream cheese, crushed crackers, sauteed veggies, and parmesan into the crabmeat mixture. Gently fold in all the ingredients until it's thoroughly mixed.
• Test the mixture and add salt and pepper as needed.
• Place shrimp on a cutting board and cut a slit in the underside of the shrimp about ¾ deep, stopping at the tail so they can lie tail-side up.
• Season the shrimp lightly with creole seasoning and salt if you desire.
• Use a spoon to stuff each shrimp with 1-2 tablespoons of crabmeat.
• Carefully place the shrimp in your prepared baking dish, stuffed side up, and then spray them with cooking spray.
• Bake until golden brown for about 20 minutes.
• Remove from the oven and serve right away.

FRIED SHRIMP WITH SPICY REMOULADE

Steps:

• Preheat deep fryer with peanut oil to 375 degrees F.
• Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
• Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
• Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.

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.