MICHELE'S CRAB AND SHRIMP IMPERIAL

Michele's Crab and Shrimp Imperial image

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.

Provided by Michele Henry Guizzetti

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

1 serving cooking spray
2 pounds peeled and deveined extra large shrimp
2 extra large eggs
¾ 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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray.
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.
Bake in preheated oven until lightly browned and heated through, about 30 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 1.3 g, Cholesterol 272 mg, Fat 19.4 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 3.3 g, Sodium 644.7 mg, Sugar 0.4 g