Best 8 Shrimp Crab Squares Recipes

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

SHRIMP LOVER SQUARES

Steps:

• In a greased 13x9-in. baking dish, unroll crescent dough into a long rectangle; seal seams and perforations. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, sour cream, dill and salt until smooth. Spread over crust. Top with the seafood sauce, green pepper, onion, cheese and shrimp. Cover and refrigerate for 1 hour. Cut into squares.

CINDY'S SHRIMP AND CRAB CROQUETTES

Steps:

• Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
• In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
• Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
• Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth.

SHRIMP AND CRAB CAKES

Steps:

• Roughly chop the raw shrimp and place in a large bowl.
• In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, and cumin seeds. Combine with chopped shrimp. Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.
• Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.
• Pour the panko into a wide, shallow dish. Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko. Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko. Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
• Heat a deep fryer to 350 degrees F or heat 3/4-inch of vegetable oil in a skillet over medium heat, just until the surface of the oil begins to gently ripple. Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side. Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.
• Serve with Ginger-Lime Dipping Sauce on the side.
• Put sugar, water, ginger, and salt in a heavy-bottomed saucepan. Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes). Strain through a fine sieve, discard ginger, reserve liquid, and let cool.
• In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.
• Serve at room temperature.

LINDA'S CRAB AND SHRIMP CAKES

Steps:

• Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
• Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
• Remove from the refrigerator and form into 12 patties.
• Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

SHRIMP AND CRAB CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
• Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

CHEESY CRAB SQUARES

Steps:

• Unroll dough into 4 rectangles.
• Place in a 15x10 pan; pressing onto bottom and halfway up sides of pan to form a crust.
• Bake at 375 degrees for 10 minutes.
• Combine miracle whip, lemon juice and pepper; mix well.
• Add cheese, crabmeat, onion slices and parsley; mix lightly.
• Spread over crust.
• Bake another 12- 15 minutes at 375 degrees or until cheese has melted.
• Let stand 5 minutes; cut into squares.

CRAB AND SHRIMP SQUARES

Steps:

• Heat oven to 375°F.
• Thaw shrimp as directed on package.
• Drain well; press between paper towels to remove excess liquid.
• Cut half of the shrimp into small pieces.
• Combine shrimp, crabmeat, seafood seasoning, garlic powder and parsley in a bowl.
• Unroll dough onto ungreased cookie sheet.
• Press to form 12x8-inch rectangle; firmly press perforations to seal.
• Top dough with seafood mixture and sprinkle shredded cheese as final layer.
• Bake at 375°F.
• for 15 to 20 minutes or until crust is golden brown.
• Cut into squares.