Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 1 hr
  • Inactive: 15 min
  • Cook: 25 min
  • Yield: 4 entree or 8 appetizer servings
Share This Recipe

Ingredients

Essence (Emeril's Creole Seasoning):

Directions

  1. Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
  2. Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
  3. In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  4. Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
  5. Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
  6. While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
  7. Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.

Essence (Emeril's Creole Seasoning):

Yield: About 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
19m Easy 99%
CLASS
22m Easy 88%
CLASS
Amanda Freitag

Shrimp Cocktail

23m Easy 97%
CLASS
17m Easy 98%
CLASS
Nahika Hillery

Boulet

37m Easy 96%
CLASS
20m Easy 98%
CLASS
Hugh Acheson

Pickled Shrimp

12m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages