Stuffed Lobster, Stuffed Shrimp and Stuffed Mushrooms
I love crab imperial and it makes the perfect stuffing for lobster, shrimp and mushrooms. You're friends and family will be impressed and love you even more for making these delicious offerings.
Crab Imperial for stuffing
- 1 lb lump crabmeat
- ½ cup Hellman’s Mayonnaise
- 1 tsp sugar
- 1 tsp old bay
- 1 tsp finely chopped Italian parsley
- 1 large egg lightly beaten
- squeeze of lemon juice
- 4 oz lobster tails
- ½ pound 26-30 cnt shrimp peeled and deveined with tail on
- 12 Mushroom caps
- 24 ounces lobster tails 6- 4 ounce tails
- 1 tbsp roasted red pepper or red bell pepper optional - fine dice
Crab Imperial Mix for stuffing
Mix mayonnaise, egg, sugar, old bay, lemon juice, roasted red pepper and parsley together and blend well, this is your imperial sauce.
Gently fold crabmeat into the imperial sauce, being careful not to break up crab meat.
Stuffed Lobster Tail
Spit the tail down the middle and pull the meat out without detaching it
Fold the shell together and lay the meat back on top of the shell. Easy Peasy!
You can fan the tail out to make it look pretty and then add 2-3 ounces of the crab imperial to the top of the tail depending upon the size of the tail.
Sprinkle with a little old bay and if you're really feeling decadent drizzle a little melted butter over the top of the crabmeat, then bake at 350 degrees for 20-25 minutes.
Peel and devein shrimp leaving the tail on
split shrimp almost all the way through, then flatten out fanning the tail to the side
top each shrimp with a tablespoon of crabmeat mix.
one pound of crabmeat should stuff 15-18 shrimp depending upon how much stuffing you use for each shrimp.
bake at 350 degrees for 20 minutes.*add a little water to the bottom of the baking dish or pan to keep the seafood from drying out
use white mushroom caps or baby bellas
pull out stem carefully so as not to break the mushroom cap.
cut a little bit off the bottom of the cap so its will sit flat
place a teaspoon of crabmeat mixture into the mushroom and arrange mushrooms in a large enough baking dish to accommodate all of the mushrooms.
This should stuff between 25-35 mushrooms depending upon their size.
add marsala or your favorite wine to the bottom of the baking dish so the mushrooms have a liquid to soak up while their cooking. You can also use vegetable stock.
bake at 350 for 20 minutes.
Calories: 73kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 276mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg