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Michele's Crab and Shrimp Imperial

Michele's Crab and Shrimp Imperial

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Michele

Michele

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 279 mg
  • 93%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AJP
20

AJP

12/28/2010

Please note that this is 5 stars with no other ratings. Between the 2 eggs and mayo (mostly eggs), the dish is more like an omelet than a crabcake. There are better uses for crab and shrimp.

Travis Stanhope
0

Travis Stanhope

7/6/2014

I used fresh crab and shrimp left out the tarragon because I don't like the flavor. Also added corn. It was great!! Whole family and the neighbors enjoyed it.

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