Michele's Crab and Shrimp Imperial Recipe - Allrecipes.com
Michele's Crab and Shrimp Imperial Recipe
  • READY IN 50 mins

Michele's Crab and Shrimp Imperial

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

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.
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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.
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Reviews More Reviews

Dec 28, 2010

Please note that this is 5 stars with no other ratings. Between the 2 eggs and mayo (mostly eggs), the dish is more like an omelet than a crabcake. There are better uses for crab and shrimp.

 
Jul 06, 2014

I used fresh crab and shrimp left out the tarragon because I don't like the flavor. Also added corn. It was great!! Whole family and the neighbors enjoyed it.

 

3 Ratings

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 1.3 g
  • < 1%
  • Cholesterol
  • 279 mg
  • 93%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 693 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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