Make a small roux on side to add in later.
Saute onion, bell pepper, celery, onion tops and parsley for about 15 minutes.
Mix cornstarch and 1/2 cup water.
Pour in with sauteed mixture and cook for about 10 minutes.
Add in soups and 2 cans of water. Cook on low heat, stirring constantly, for 20 minutes.
Add desired crab and shrimp and cook for 15 minutes.
Serve over rice.
Blend together cream cheese and mayonnaise, add green onion, crab and shrimp.
Place in covered container and chill overnight. Makes 1 1/2 cups (18 servings).
Fun to serve with holiday shaped crackers.
Mix crab and shrimp (rinsed and shredded) together and set aside.
Cook shallots in oleo in small saucepan until soft, 5 minutes.
Beat eggs with whisk; add milk, vermouth and hot sauce. Mix together.
Add crab and shrimp and additional milk to make 3 cups.
Pour into baked pie shell and bake at 375\u00b0 for 30 to 35 minutes or until knife in center comes out clean.
Makes 6 servings.
Blend together the cream cheese and mayo.
Add the green onion, crab and shrimp.
Place in a covered container and chill overnight.
Cook time is chill time.
Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.
large, heavy stockpot, combine crab and shrimp boil, lemons, bay leaves, cayenne
Mix with mixer.
Put in bowl or shape into a ball if desired. Cover with chopped walnuts.
Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.
Drain cans of crab and shrimp; set aside in an extra large lasagna pan.
Saute onion and butter for 5 minutes.
Add cream and salt and pepper to taste.
Add sauteed mixture to crab, shrimp and krab mixture.
Add grated Cheddar and Parmesan cheeses.
Mix thoroughly.
Bake, covered, at 350\u00b0 for 30 minutes; uncover and continue to bake at 300\u00b0 for 25 minutes.
Makes approximately 20 servings.
Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Bring water to a boil.
Add crab and shrimp boil.
Boil for 15 to 20 minutes.
Add shrimp and bring to boil again.
Reduce heat and simmer, uncovered for 3 to 5 minutes.
Drain well.
Chill shrimp.
Peel and devein shrimp, leaving the tails on, if so desired.
Place in a large pot of water on stove.
Add crab and shrimp boil.
Bring to a boil; add sausage and let boil 5 minutes.
Add corn and boil, 7 to 10 minutes longer.
Add shrimp and cook, 3 to 5 minutes.
Drain.
Arrange all ingredients on a large platter and serve with melted butter and cocktail sauce.
Serves 6 to 8. (Great with a green salad and garlic bread.)
Soften cream cheese in bowl.
Add Worcestershire sauce and lemon juice.
Stir until smooth.
Drain liquid from seafood cans into a cup.
Add about 1/2 of the liquid to the cream cheese mixture and stir.
Flake crabmeat and shrimp into cream cheese mixture.
Stir until evenly mixed.
Chill and serve.
Great with Fritos.
Fill large pot 1/2 full with water and beer and tablespoon of Zatarain's crab and shrimp boil and bring to a boil over medium heat.
Toss in shrimp; cover and turn off heat.
After 4 minutes, drain shrimp and rinse with cold water to stop cooking process. Melt butter in a saucepan and add in heavy cream.
Add 4 to 5 dashes of Tabasco.
Toss shrimp with fettuccine and pour sauce over top.
Grind black pepper to taste.
Serve immediately.
Take a big wash tub.
Fill with water and add crab and shrimp boil and salt.
Add potatoes, onions and Polish sausage.
Cook about 15 minutes at slow boil.
Add plenty of corn-on-the-cob. Cook about 15 minutes more.
When onions and potatoes are fork-tender, add shrimp.
Cook until pink, about 5 to 8 minutes. Dump all out on newspaper on picnic table.
Mix cream cheese, sour cream, mushroom soup, lime juice, mayonnaise, red hot, paprika, pepper and salt.
Heat until warm. When ready to serve, fold in chopped onion, parsley, shrimp and crab meat.
Serve hot from chafing dish with Triscuits, Wheat Thins, etc.
Mix all ingredients together except bread crumbs and butter. Pour into an ungreased 1-quart casserole dish.
Toss bread crumbs in butter; sprinkle over seafood mixture.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Serves 6.
Melt the cream cheese in a fondue pot. Gently fold in tomato, onion, garlic, crab, shrimp, and peppers.
Drain crab meat.
Mix all ingredients and heat in chafing dish.
Serve on crackers.
Yields 4 cups.
1 cup of cheese, milk and 1/2 of the melted