Ingredients Jump to Instructions ↓

  1. 1 pound fresh lump crabmeat, picked over for shells and cartilage

  2. 2 teaspoons Essence, recipe follows

  3. 4 tablespoons unsalted butter, plus

  4. 3 tablespoons melted unsalted butter

  5. 1/2 cup minced yellow onions

  6. 1/4 cup minced celery

  7. 1/4 minced green bell peppers

  8. 1/4 cup finely chopped fresh parsley leaves

  9. 1 tablespoon minced garlic

  10. 1/4 cup mayonnaise

  11. 1 egg, lightly beaten

  12. 3 tablespoons fresh lemon juice

  13. 1 tablespoon Worcestershire sauce

  14. 1 tablespoon hot sauce

  15. 1 1/2 cups crushed buttery, flaky crackers

  16. 1/2 teaspoon salt

  17. 1/4 teaspoon freshly ground black pepper

  18. 20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise

  19. 2 tablespoons olive oil

  20. 1 tablespon chopped garlic

  21. 1 teaspoon crushed red pepper

  22. 1/2 pound kale, chiffonade Salt and freshly ground black pepper Chopped parsley, garnish

  23. 1 lemon, cut into wedges, garnish

  24. 2 1/2 tablespoons paprika

  25. 2 tablespoons salt

  26. 2 tablespoons garlic powder

  27. 1 tablespoon black pepper

  28. 1 tablespoon onion powder

  29. 1 tablespoon cayenne pepper

  30. 1 tablespoon dried leaf oregano

  31. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Butter a large baking dish and set aside. Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use. 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. 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. 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. 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. 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. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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