| stuffed shrimp with crab wrapped in bacon
Posted: 2/20/2007 6:40:09 PM | I am looking for a great recipe for stuffed shrimp with crabmeat and wrapped in bacon, I had some in La Fonda Mexico and it was to die for, it was broiled, AWESOME...
is there anyone out there that can help me???
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| stuffed shrimp with crab wrapped in bacon
Posted: 2/21/2007 12:07:52 AM | Mmmmmmmm sounds GOOD!
You could also use just about any crabcake recipe, butterfly a large shrimp and place it in the middle, wrap in bacon and broil, bake or panfry. This would also work on a grill. | |
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| stuffed shrimp with crab wrapped in bacon
Posted: 2/21/2007 3:51:06 PM | | thank you, but do you have a good recipe for crabcakes? there are so many of them out there, not sure what one to use,, any suggestions?? first time cooking with crab | |
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| stuffed shrimp with crab wrapped in bacon
Posted: 6/23/2008 11:10:54 PM | Now you want a good crabcake recipe? Oh noooo.... Don't you know that those recipes are guarded to the grave?
Just pick one with the least ingriedients to start with. Crab, little bread crumbs, spices, crab, a little binder, more crab, maybe a splash of worsch, crab... There is a crabcake thread from awhile ago if you do a search for it. It will be a little more specific.
Without knowing what exactly you had, I'd just take some nice shrump (yes I said shrump) and butterfly them, stuff with crab meat, wrap them up with bacon, and broil them puppies. | |
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| John Folse Crab Cakes
Posted: 6/24/2008 6:20:27 AM | Crab Cakes Rex
PREP TIME: 30 Minutes
SERVES: 8
COMMENT:
Normally in Bayou Country crab cakes are dense in texture due to the amount of breadcrumbs in the recipe. Personally, I appreciate a higher crabmeat content so I’ve cut back the breadcrumbs for a looser texture.
INGREDIENTS:
* 1 pound lump crabmeat
* 3 tbsps butter
* 1/2 cup onions, diced
* 1/2 cup celery, diced
* 1/2 cup red bell peppers, diced
* 1/4 cup garlic, diced
* 1 cup seasoned Italian breadcrumbs
* 1/4 cup green onions, minced
* 1/4 cup mayonnaise
* 1 egg
* 2 tbsps parsley, minced
* 2 tsps Worcestershire sauce
* 2 tsps lemon juice
* 2 tbsps Old Bay seasoning
* 1 tsp Creole mustard
* 1/2 tsp salt
* 1/2 tsp cracked black pepper
* hot sauce to taste
* ½ cup Italian breadcrumbs for dusting
* ¼ cup vegetable oil
METHOD:
Using your fingers, pick through crabmeat to remove any shell or cartilage. In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Remove and allow to cool slightly. In a large mixing bowl, combine sautéed vegetables along with all remaining ingredients except crabmeat. Gently fold in crabmeat with your fingers, continually checking for shell or cartilage. Blend carefully into the breadcrumb mixture until all ingredients are well incorporated. Adjust seasonings if necessary. Gently form crab mixture into a 1" x 2 1/2" patty, dust lightly with breadcrumbs and place on a cookie sheet. Place in the refrigerator and chill for at least 1 hour. In a sauté pan, heat vegetable oil over medium-high heat. Once oil is hot, sauté crab cakes 2-3 minutes on each side, turning each cake over gently so they don't fall apart. Place crab cake in the center of a dinner plate and top with white or red rémoulade sauce. | |
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| John Folse Crab Cakes
Posted: 6/24/2008 6:39:29 AM | | A helpful hint: Either partially cook your bacon or even better use precooked bacon so you don't incinerate your shrimp. Looks like everyone else has the crab cake recipes covered. You could also buy crab cakes but they won't be as good. | |
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| John Folse Crab Cakes
Posted: 6/24/2008 6:44:38 AM | Both the crab cakes and bacon wrapped shrimp sound totally awesome!!
A definate must try for sure. But with the shrimp? Is there not any kind of marinade first??? | |
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| John Folse Crab Cakes
Posted: 6/24/2008 10:51:31 AM | Jalepeno and shrimp bombers...
Large Raw jalepenos
Medium shrimp
cream cheese or Monterey Jack
thick cut bacon
cut stem off jalepeno, slice in 1/2 lenghtwise, clean out seeds(may want to use gloves)
devien shrimp, season lightly with Ol Bay or creole seasoning
fill 1/2 pepper with cheese, fit shrimp into other 1/2
wrap stuffed pepper with bacon, pin with toothpicks, use enough picks to hold bacon
grill on cool side of pit till bacon looks crispy...and jalepeno is soft.
let cool slightly...if eat to hot, cheese is to runny.
enjoy
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