Michele's Crab and Shrimp Imperial

Name: Michele's Crab and Shrimp Imperial
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams crabmeat, drained; 1 Tbsp dried tarragon; 2 extra larges eggs; 177 milliliters mayonnaise; 3 dashes hot pepper sauce; 8 servings salt and pepper to taste; 2 teaspoons seafood seasoning (such as Old Bay®); 907 grams peeled and deveined extra large shrimp; 1 Tbsp prepared yellow mustard

Michele's Crab and Shrimp Imperial might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 313 calories, 33g of protein, and 19g of fat per serving. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up seafood seasoning, tarragon, eggs, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Place shrimp in the work bowl of a food processor; pulse until shrimp forms a thick paste.

Ingredients you will need

Shrimp

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Food Processor

Bowl

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.

Ingredients you will need

Seafood Seasoning

Hot Sauce

Salt And Pepper

Dried Tarragon

Mayonnaise

Mustard

Shrimp

Crab

Egg

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Baking Pan

Bowl

Bake in preheated oven until lightly browned and heated through, about 30 minutes.

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Oven

Equipment

Ingredients

Servings:

340grams

crabmeat, drained 1Tbsp

dried tarragon 2extra larges

eggs 177milliliters

mayonnaise 3dashes

hot pepper sauce 8servings

salt and pepper to taste 2teaspoons

seafood seasoning (such as Old Bay®)907grams

peeled and deveined extra large shrimp 1Tbsp

prepared yellow mustard

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.