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  Recipe Home » SeaFoods » Crab Stuffed Prawns With Tomato Butter
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  Crab Stuffed Prawns With Tomato Butter
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 235
Ingredients:
1 tbsp Olive oil
1/4 cup Onions, finely minced
1/4 cup Celery, finely minced
1/4 cup Green bell peppers, finely minced
2 tbsp Red bell peppers, finely minced
1 tbsp Shallots, finely minced
4 tsp Garlic, finely minced, in all
4 tsp Essence in all
1 tsp Salt
1 tsp Pepper
1 lb Lump crabmeat, picked over for shells and cartilage
1 Egg, slightly beaten
1/4 cup Parmigiano-Reggiano Cheese, grated
1 tbsp Creole mustard
1/4 cup Bread crumbs
16 Prawns, peeled except for tails and butterflied
3/4 cup Plum tomatoes, seeded and chopped
1/2 cup Shrimp stock
pinch Cayenne pepper
1/2 tsp Fresh black pepper
1 Stick unsalted butter, cut into 1-inch cubes
2 tbsp Parmesan cheese, grated
2 tbsp Brunoise red peppers
Instructions:
Preheat oven to 400 degrees F. In a saute pan, heat the olive oil.
When the pan is smoking hot, saute the onions, celery, peppers,
shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, 1/2
teaspoon salt and the pepper. SAute for 2-3 minutes. Add the
crabmeat and toss gently. SAute for 1 minutes. Remove from the heat
and cool. Turn the crabmeat and toss gently. SAute for 1 minutes.
Remove from the heat and cool. Turn the rabmeat mixture into a bowl
and stir in the egg, cheese, mustard, and bread crumbs. Form the
stuffing into 16 balls, Season each prawn with the remaining Essence,
Press each ball of stuffing into the cavity of each prawn. Place the
prawns on a parchment-lined baking sheet. Bake for about 10 minutes.
For the tomato butter: In a small non-reactive sauce pot, mash the
tomatoes using a whisk over high heat for 1 minute. Add the grlic,
shrimp stock, salt, cayenne, and black pepper and bring to a boil.
Whisk the mixture constantly for 1 minute. Whisk in butter a few
cubes at a time until all the butter is incorporated.

Source: Essence of Emeril, #EE2333, TVFN Formatted By Lisa Crawford,
5/27/96
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