1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons Essence, recipe follows
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted
butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup mayonnaise
1 egg, lightly beaten
3 tablespoons fresh lemon juice
1 1/2 cups crushed buttery, flaky crackers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh Salmon
Chopped parsley, garnish
1 lemon, cut into wedges, garnish
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, 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.
Garnish with parsley and lemon wedges. Serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
* A little bland, remember to add salt & Pepper – salt fish
before brushing with butter and use lots of lemon on top of fish before
and after cooking.