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My review
Michele's Crab and Shrimp Imperial
22
Michele Henry Guizzetti
"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
50 m servings 303Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray.
- 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.
- 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
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12/25/2010
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.
7/6/2014
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.
6/9/2018
Family loved it. Used cooked shrimp chopped in food processor so not a paste. Other than that followed the recipe.
5/17/2016
made it written but added the shrimp cut into pieces instead of paste was wonderfull