Crab-Stuffed Shrimp With Red Bean Relish

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
1/4 cup	15g / 0.5oz	Finely-minced onions
1/4 cup	27g / 1oz	Finely-minced celery
1/4 cup	23g / 0.8oz	Finely-minced green bell peppers
2 tablespoons	30ml	Finely-minced red bell peppers
1 tablespoon	15ml	Minced garlic
4 teaspoons	20ml	Bayou Blast - see * Note
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Lump crabmeat - picked over
1		Egg
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
1 tablespoon	15ml	Creole or other whole-seed mustard
1/4 cup	36g / 1.3oz	Bread crumbs
16 cups	3792ml	Shrimp - peeled except for (large)
		The tails, and butterflied
		Red Bean Relish - see * Note
		Chopped green onions - for garnish

Recipe 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.

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

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