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Author Topic: Crab/Shrimp Casserole  (Read 850 times)
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mattio41
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« on: June 06, 2017, 11:08:22 PM »

Don't really know what else to call it, so we are going with a casserole. Decided to experiment tonight and the end result was AWESOME...

So here goes...

4 oz Claw Meat
8 oz Belly Meat

8 oz Shrimp (cut into small pieces)
2-3 Cloves Garlic, Chopped

3 ea Scallions, Chopped Fine
1 Tbsp Chopped Parsley

1 tsp Old Bay
1/4 tsp Ground Mustard
1/4 tsp Cayenne/Chipolte Pepper (Your Choice)
1/4 tsp Black Pepper

1 lg Egg
1/2 tsp Worcestershire Sauce
1/2 Cup Mayo

4 Tbsp Crushed Saltine Crackers

Butter, softened
Crackermeal
Olive Oil

In a saute pan, heat a tablespoon of Olive oil, and quick saute your garlic and shrimp until 2/3 cooked, add to crab meat.

In a separate bowl, whisk egg, then add mayo, worcestershire, dry seasonings, and chopped parsley and mix well. Fold in Crab and Shrimp mix, scallions, and Crushed Cracker. Place to side and let sit for approx 20-30 minutes. 9Allow the cracker meal to soak up moisture and bind

I used a creme bruelle style ceramic dish. Take your softened butter and generously coat the inside of the dish. take your additional cracker meal and coat the inside of the dish, roll around so dish is completely covered. tap out any excess cracker meal. Spoon in crab and shrimp mixture, then lightly coat the top with some additional cracker meal.

I baked mine at 400 degrees for 25 minutes, and then broiled at high for about a minute or two to crisp the top cracker meal. The butter and cracker meal will bake into a nice little crust bottom while the cracker topping will provide a slight crust on top.

This was my first attempt at this recipe, as I make modifications, i will foot note or edit. I do have to say, this came out AWESOME...

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evinrude 130
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« Reply #1 on: June 07, 2017, 06:32:06 AM »

Nice
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CaptMoose
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« Reply #2 on: June 07, 2017, 08:30:05 AM »

Oh yes, we'll be trying this one.  It sounds delicious.
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rockyoutdoors
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« Reply #3 on: June 07, 2017, 08:13:51 PM »

You are a true chef mattio. Adding layers of texture and crunch to a dish is what makes it special.  chef
I just put together 2 pounds of my lump crab mix. I like to have it sit for a day to firm up because I cook my lump crab cakes without any breading. A little melted butter and simmering oil in a hot pan means that crab cake heaven is only a few minutes away.  Grin

I might even drop off a few crab cakes to crewstation tomorrow.  Roll Eyes
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rockyoutdoors
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« Reply #4 on: June 07, 2017, 08:43:58 PM »

I never saw a site so anal about moving members post before. It is your site so have have it.
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