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Old 06-10-2009, 12:21 PM   #34
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Join Date: Nov 2008
Location: Orlando, FL
Posts: 369
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Stats: 5' 7.5" 218/150/155 Maintenance
WOE: Medi-Weightloss
Start Date: November 20, 2008
Johnlatte's Crab and Shrimp Imperial

Very versatile, can be used to stuff mushrooms, used as a dip with veggies or as an entree.

Mis en place
1 serving cooking spray of choice
2 pounds nice fresh extra large shrimp peeled and cleaned
2 large eggs go for the brown organics
3/4 cup kraft free mayonnaise (medi endorsed)
1 tablespoon prepared yellow mustard
3 dashes hot pepper sauce (I use a mix of Frankes and a shot of green tobasco)
2 teaspoons of Old Bay
1 tablespoon dried tarragon
salt and pepper to taste
1 lb crabmeat, drained picked cleaned. Get as fresh as you can for the best results

1. Preheat oven to 350 degrees. Coat an 8x8 glass or pyrex baking dish with the spray.
2. Place shrimp in a bowl of a food processor; grind until shrimp makes a 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.

Servings Per Recipe: 8
Calories: 303
Total Fat: 19.4g
Cholesterol: 279mg
Sodium: 693mg
Total Carbs: 1.3g
Dietary Fiber: 0.2g
Protein: 29.4g
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