| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Essnce03 | 4 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 1/4 | c | Finely-minced onions |
| 1/4 | c | Finely-minced celery |
| 1/4 | c | Finely-minced green bell |
| peppers | ||
| 2 | T | Finely-minced red bell |
| peppers | ||
| 1 | T | Minced garlic |
| 4 | t | Bayou Blast, see * Note |
| 1 | t | Salt |
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | lb | Lump crabmeat, picked over |
| 1 | Egg | |
| 1/4 | c | Freshly-grated Parmesan |
| cheese | ||
| 1 | T | Creole or other whole-seed |
| mustard | ||
| 1/4 | c | Bread crumbs |
| 16 | Shrimp, peeled except for | |
| The tails, and butterflied | ||
| Red Bean Relish, see * Note | ||
| Chopped green onions, for | ||
| garnish |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Red
Bean Relish" recipes which are included in this collection. Heat oven
to 375 degrees. Line a baking sheet with parchment or waxed paper.
Melt butter in a medium skillet over high heat. Add onions, celery,
green and red bell peppers, garlic, 2 teaspoons of the Bayou Blast,
1/2 teaspoon of the salt and 4 turns pepper; saute 2 to 3 minutes. Add
crabmeat and toss gently, taking care not to break up crabmeat lumps,
about 1 minute. Remove from heat and allow to cool 3 to 4 minutes.
Whisk egg in a large bowl, and stir in crabmeat mixture. Stir in
Parmesan, mustard and bread crumbs. Makes 2 1/2 cups stuffing. Shape
into 16 balls, using about 2 1/2 tablespoons for each ball. Sprinkle
shrimp with the remaining 2 teaspoons Creole Seasoning, and rub in
well with your hands. Press one stuffing ball into each shrimp and
arrange the shrimp on baking sheet. Sprinkle top of stuffing with the
remaining 1/2 teaspoon salt. Bake until brown, about 10 minutes. To
serve, mound Red Bean Relish in the center of each plate, arrange 4
shrimp around the relish, and sprinkle green onions around the plate.
This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with
Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-013 broadcast
06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 310
Calories From Fat: 163
Total Fat: 18.6g
Cholesterol: 97.1mg
Sodium: 1419.6mg
Potassium: 314.5mg
Carbohydrates: 13.8g
Fiber: 2.4g
Sugar: 3.9g
Protein: 22.5g