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Crab Stuffed Shrimp courtesy of The Outback Steakhouse
Crab Stuffed Shrimp
Stuffing: ¼ pound Butter ¼ pound Diced Onion ¼ pound Diced Celery 1 ½ tsp. Chopped Garlic 2 Tbs. Sliced Green Onions ¼ tsp. Salt 1/8 tsp. Black Pepper 1/8 tsp. White Pepper 1 cup Bread Crumbs ¼ pound Lump Crab Meat Place sauté pan over medium heat. Place butter in the pan and allow to melt. Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes. Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT. Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in with a spatula until blended. Lemon Pepper Butter: ½ cup Water 2 Tbs. Flour 1 ½ Tbs. Lemon Juice ½ pound Butter 1 tsp. Lemon Pepper Spice Combine water, lemon juice, flour and seasonings in a sauce pan. Over high flame, whisk until mixture thickens. Remove from heat. 3. Slowly add softened butter in small amounts until all is blended. Cooking Shrimp: Butterfly shrimp. Place flour in a container and toss shrimp until completely coated. Deep fry shrimp at 350 degrees for 1 1/2 minutes. Place 1 Tbs. of hot stuffing onto each cooked shrimp. Drizzle 1 Tbs. of Lemon Pepper Butter over each shrimp.
3 Responses “Crab Stuffed Shrimp courtesy of The Outback Steakhouse”
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I’d be afraid to see the calorie content on this dish, but that’s probably why it tastes so incredibly good. Thank you for sharing the recipe!
Dan
Casual Kitchen
This is good. I just had it on Oct.1, 2009 in the Erie, PA Outback Steakhouse. It was a big hit with my 79 year old Mom as well!
Hi Beth,
Were you looking for the recipe? Is that how you found us?
Deb