Recipe

Shrimp Stuffed Crab Claws

  • Yield: 12 stuffed claws

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • Salt
  • Cayenne
  • 1/4 cup chopped green onions
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh parsley
  • 1 pound medium shrimp, peeled, deveined and finely chopped
  • 1 large egg
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 dozen cooked crab claws
  • 1 cup all-purpose flour
  • Vegetable oil, for frying
  • Chopped cilantro, for garnish
  • EMERILĂ­S CREOLE SEASONING:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

  • In a medium sauté pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add the green onions, garlic, and parsley. Sauté for 30 seconds. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the shrimp, egg, bread crumbs and cheese and mix well. Season with salt and pepper. Form the mixture into 12 balls and with your hands, flatten each ball. Season the crab claws with Creole seasoning. Form the shrimp mixture around the meat of each crab claw. **If the filling is sticking to your hands, try wetting your hands and then form the filling around the claws. Place on a parchment lined baking sheet and refrigerate for 15 to 20 minutes, this will make the claws easier to handle. Season the flour with Creole seasoning. Preheat the wok for frying. Holding the claw end, carefully dredge in the flour mixture. Fry in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Remove and drain on paper towels. Season with Creole seasoning. Place the stuffed claws on a serving platter.
  • Garnish with cilantro.
  • EMERIL’S CREOLE SEASONING: Combine all ingredients thoroughly.
  • Yield: 2/3 cup