Cooking Index - Cooking Recipes & IdeasShrimp Stuffed Crab Claws Recipe - Cooking Index

Shrimp Stuffed Crab Claws

Type: Fish, Shellfish

Recipe Ingredients

2 tablespoons 30mlOlive oil
1/2 cup 31g / 1.1ozChopped onions
2 tablespoons 30mlBrunoise red peppers
2 tablespoons 30mlBrunoise yellow peppers
  Salt - to taste
  Cayenne - to taste
1/4 cup 15g / 0.5ozChopped green onions
1 tablespoon 15mlChopped garlic
2 tablespoons 30mlChopped fresh parsley
1 lb 454g / 16ozMedium shrimp - peeled, deveined,
  And finely chopped
1   Egg (large)
1/2 cup 73g / 2.6ozBread crumbs
1/4 cup 36g / 1.3ozGrated Parmigiano-Reggiano cheese
1   Cooked crab claws
1 cup 62g / 2.2ozAll-purpose flour
  Creole seasoning - see * Note
  Vegetable oil - for frying
  Chopped cilantro - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a medium saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the green onions, garlic, and parsley. Saute for 30 seconds.

Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the shrimp, egg, bread crumbs and cheese and mix well. Season with salt and pepper. Form the mixture into 12 balls and with your hands, flatten each ball.

Season the crab claws with Creole seasoning. Form the shrimp mixture around the meat of each crab claw. If the filling is sticking to your hands, try wetting your hands and then form the filling around the claws. Place on a parchment-lined baking sheet and refrigerate for 15 to 20 minutes, this will make the claws easier to handle. Season the flour with Creole seasoning.

Preheat the wok for frying. Holding the claw end, carefully dredge in the flour mixture. Fry in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Remove and drain on paper towels. Season with Creole seasoning. Place the stuffed claws on a serving platter. Garnish with cilantro.

This recipe yields 12 stuffed claws.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D44) - from the TV FOOD - NETWORK

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