Michele’s Crab and Shrimp Imperial

This is crab imperial with a shrimp paste added. It makes the texture of the dish, more like a spongy crabcake. Every time I make it, people just love it.

Original recipe makes 8 servings

Ingredients

1 serving cooking spray
2 pounds peeled and deveined extra large shrimp
2 extra large eggs
3/4 cup mayonnaise
1 tablespoon prepared yellow mustard
3 dashes hot pepper sauce
2 teaspoons seafood seasoning (such as Old Bay®)
1 tablespoon dried tarragon
salt and pepper to taste
2 (6 ounce) cans crabmeat, drained

  • PREP

    20 mins

  • COOK

    30 mins

  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat an 8×8 inch baking dish with nonstick cooking spray.
  2. Place shrimp in the work bowl of a food processor; pulse until shrimp forms a thick paste. Mix eggs, mayonnaise, mustard, hot pepper sauce, seafood seasoning, dried tarragon, and salt and pepper in a large bowl. Stir in shrimp; carefully fold in crab. Spoon into prepared baking dish.
  3. Bake in preheated oven until lightly browned and heated through, about 30 minutes.

Nutrition

Calories: 303 kcal
Carbohydrates: 1.3 g
Cholesterol: 279 mg
Fat: 19.4 g
Fiber: 0.2 g
Protein: 29.4 g
Sodium: 693 mg

Related Recipes:

Baked Crab and Artichoke Dip Hot Shrimp Dip Hooley’s Devil Stuffed Shrimp Shrimp Spread II Crab-Stuffed Corn Muffins Crab Casserole Amazing Crab Shells Crab ‘N Shrimp Dip Jackie’s Crab and Shrimp Dip Imperial Cinnamon Red Hot® Cookies