Michele's Crab and Shrimp Imperial |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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.
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