Shrimp + Crabs ideas

Good ole shrimp and crab stew with the crab bodies in the stew. Do it down the bayou style and cook the shrimp and crabs about 30-45 minutes and they'll get back tender add a few boiled eggs and a serve over a plate of hot rice with a side of potato salad.

Look up Emeril’s recipe for crabmeat ravigote. Works for shrimp too. If you have plenty seafood use the ravigote for the crab and a remalaude for the shrimp.

Shrimp and crab stuffed eggplant.

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leftover frozen boiled crabs to peel later.

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Sorry to derail your topic, but I have never heard of this. What is the method? Blue crabs I assume...

crab au gratin couldn't be hurt by adding some shrimp in.

I love that recipe that is supposed to be like Bon Ton's recipe (if I have that restaurant right) that's been posted here before.

I searched but couldn't find it but it's made with American cheese and is a delicious dish.

Edit: found the recipe

Crabmeat Au Gratin Like BonTon Cafe

3 TBSP Butter
3 TBSP Flour
1/8 tsp White pepper
1/4 tsp Salt
1 1/2 c Half-and-half
1 1/2 Jiggers dry sherry
1 dash Cayenne pepper
1/2 lb Grated American cheese
1/2 lb lump blue crab meat (you can use less expensive crab meat if your budget is tight)
Buttered bread crumbs
2 tb Grated American cheese for topping
Minced parsley (optional)

Preheat oven to 450F

Melt butter in a saucepan; remove from heat and add flour, salt and pepper. Blend in hot half and half, stirring all the time.

Return to heat and stir until it forms a nice cream sauce.

Add dry sherry and cayenne pepper.

Stir in cheese. Stir until the cheese has melted into the sauce.

Add the crab meat; combine gently so as not to break up the lumps of crab meat.

Spoon into a casserole or individual ramekins (I prefer the individual ramekins).

Sprinkle with buttered bread crumbs and a bit of grated cheese.

Run into a hot oven for about 10 minutes or until cheese on top melts, bubbles and browns. Top with parsley before serving, if desired.

Source: The New Burgundians

NOTE: I added a few tablespoons of finely chopped baby Bellas,
Paprika and thin sliced jalapeños on top, should have added more

I’ve made that recipe many times. In fact, I’m making it tomorrow night with 2 lbs of crabmeat. I tinker with the measurements a bit, but it’s so good.

You do have to get good American cheese like Kraft Deluxe, Boars Head or Land ‘o Lakes if you can find it.

I have no idea what the texture of frozen crabmeat from boiled crabs is like. I typically do not like frozen crabmeat unless frozen in a dish where it maintains its integrity.

The John Besh video of the Bon Ton's au gratin from "The Best Thing I Ever Ate: Cheese" in the playlist in the link below. It's the 4th video.

It disappeared after his unfortunate situations, but I found it again.

LINK

I remember it was hard to find for a while. Hilarious.

The whole thing really opened my eyes to how good American Cheese is.