Crabstuffedhashbrowns Recipes

STUFFED HASH BROWNS

Steps:

• In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.

CRAB 'N SHRIMP DIP

Steps:

• Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.

CRAB STUFF

Steps:

• In a saucepan bring water to a boil. Add rice and frozen peas then stir. Bring the water back to a boil then reduce heat. Cover and simmer for 20 minutes.
• In a medium skillet, melt butter and add the diced onion and minced garlic. Saute until onions are transparent. Add crab to mixture and saute briefly. Stir in bell peppers chicken broth, milk, and parmesan.
• Bring to a boil then turn off the heat Serve over rice when done

CRAB MEAT STUFFED SHRIMP

Steps:

• Peel shrimp leaving tails and slice down middle deveining as you go.
• Lay on greased cookie sheet to form a circle with the tail pointing up.
• (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat.
• Place a spoonful of crabmeat mixture on top of the circle.
• Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately.
• Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp.
• To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes!
• Having medium shrimp saves money and makes more of a finger-food size.
• I've made extra and frozen some to be used as side dishes.
• If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online.
• Even mid-westerners can enjoy a special fresh seafood treat.

CRAB STUFFED HASH BROWNS

Steps:

• Preheat oven to 350.
• Thaw the frozen hash browns, if you have to pop them in the microwave.
• Dice the bacon and fry it up fairly crisp.
• While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
• Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
• Fold in the thawed hash browns.
• Lightly grease a large casserole dish. Mine is a 3 quart.
• Spread 1/2 of the potato mixture in the bottom of the casserole.
• Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
• Top that with the rest of the potatoes.
• Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
• Bake for 1 hour, top should be golden brown.
• Let rest for a few minutes when you take it out before you serve.

CRAB STUFFED SHRIMP

Steps:

• Preheat oven to 450 degrees F (230 C).
• Spray a baking sheet with non-stick spray.
• Peel shrimp leaving tail on.
• Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Remove the vein with the tip of your knife.
• Using your hands, open the flesh of the shrimp until it lies flat.
• Place shrimp on prepared baking sheet and gently press the flat end to make them slightly flatter.
• Sprinkle shrimp with salt and pepper to taste.
• Soften cream cheese in microwave for about 30 seconds.
• If crab meat is in chunks, chop until it is minced.
• In a bowl, whisk together minced garlic, cream cheese, Panko bread crumbs, chives, and crab meat.
• Spoon cream cheese mixture equally into butterflied shrimp. A melon baller or a rounded teaspoon works great for this.
• Curl shrimp tails over top of cream cheese mixture.
• Bake 5 - 8 minutes.
• Remove pan from oven and sprinkle with fresh lemon juice, if desired. Serve immediately.

CRAB-STUFFED SHRIMP

Steps:

• Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
• In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
• In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
• In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.