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Michele's Crab and Shrimp Imperial

By: Michele  
"This is crab imperial with a shrimp paste added. It makes the texture of the dish, more like a spongy crabcake. Every time I make it, people just love it. "

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What to Drink?

Wine Types of Wine: Chardonnay
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 serving cooking spray (optional)
  • 2 pounds peeled and deveined extra large shrimp
  • 2 extra large eggs
  • 3/4 cup mayonnaise
  • 1 tablespoon prepared yellow mustard
  • 3 dashes hot pepper sauce
  • 2 teaspoons seafood seasoning (such as Old Bay®)
  • 1 tablespoon dried tarragon
  • salt and pepper to taste
  • 2 (6 ounce) cans crabmeat, drained

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray.
  2. Place shrimp in the work bowl of a food processor; pulse until shrimp forms a thick paste. Mix eggs, mayonnaise, mustard, hot pepper sauce, seafood seasoning, dried tarragon, and salt and pepper in a large bowl. Stir in shrimp; carefully fold in crab. Spoon into prepared baking dish.
  3. Bake in preheated oven until lightly browned and heated through, about 30 minutes.

Footnotes

  • Cook's Note
  • This recipe can also be used to stuff 2 to 3 pounds of mushroom caps, stems removed. Stuff your mushrooms, and bake 25 minutes in a 375 degree oven.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 303 | Total Fat: 19.4g | Cholesterol: 279mg

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