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Michele's Crab and Shrimp Imperial

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 303 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  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.

Nutrition Facts


Per Serving: 303 calories; 19.4 g fat; 1.3 g carbohydrates; 29.4 g protein; 272 mg cholesterol; 645 mg sodium. Full nutrition

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Reviews

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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.

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.

made it written but added the shrimp cut into pieces instead of paste was wonderfull