Best Shrimp Crab Creole Recipes

CREOLE SHRIMP & CRAB CHEESECAKE

Creole Shrimp & Crab Cheesecake image

We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.-Christy Hughes, Sunset Beach, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 1h30m

Yield 24 servings.

Number Of Ingredients 25

Ingredients

3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dill weed
2 tablespoons butter, melted
CHEESECAKE:
2 tablespoons butter
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1/2 teaspoon dill weed
1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
3 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1 tablespoon sherry or additional cream
4 large eggs, lightly beaten
1 pound peeled and deveined cooked shrimp, chopped
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Gouda cheese
SAUCE:
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon Creole seasoning
Assorted crackers

Steps:

Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet., For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly., In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.

Nutrition Facts : Calories 283 calories, Fat 24g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

SHRIMP & CRAB CREOLE

Shrimp & Crab Creole image

I love Creole dishes, as long as they are not to spicy, which seems to be the case when I eat it out. I usually give up on ordering it in restaurants and make my own. You can adjust the spice in this one to suit your taste. You can also substitute crawfish for shrimp in this dish. Enjoy!

Provided by Kathy Sterling

Categories Seafood

Time 2h45m

Number Of Ingredients 13

Ingredients

12 blue crabs (cleaned bodies)
3 lb uncooked shrimp, cleaned & de-veined
1 c celery, diced
1 medium onion, chopped
1 medium green bell pepper, chopped
2 1/4 can(s) tomato soup (10 ounces)
1 can(s) tomato sauce (14 ounces)
2 Tbsp butter
1 Tbsp red pepper (optional)
1 tsp black pepper
1 tsp salt
1 Tbsp roux (optional)
1 Tbsp steak seasoning, (i use texjoy)

Steps:

1. Melt butter in a large skillet. Add celery, bell pepper and onions and saute vegetables until clear. Stir in tomato soup and sauce. You may add some water if it is too thick. Add roux and simmer until roux is dissolved.
2. Season crabs and shrimp with steak seasoning, salt and pepper. Add seafood to the gravy and simmer on low heat for approximately 2 hours, stirring often. Shrimp should be very tender and the crab meat should begin to break into the gravy.
3. Add water to desired thickness. Serve over cooked rice.