During our Outback Steakhouse gift card giveaway a few weeks ago, many of you told us that the Crab Stuffed Shrimp was one of your favorite dishes. With a some good old fashioned “Jersey arm twisting.” You know what I mean. The very cooperative folks at he Outback were kind enough to share their top secret recipe with us. I hope you’ll give it a try and come back with your comments.
Crab Stuffed Shrimp
Stuffing:
¼ pound Butter
¼ pound Diced Onion
¼ pound Diced Celery
1 ½ tsp. Chopped Garlic
2 Tbs. Sliced Green Onions
¼ tsp. Salt
1/8 tsp. Black Pepper
1/8 tsp. White Pepper
1 cup Bread Crumbs
¼ pound Lump Crab Meat
Place sauté pan over medium heat. Place butter in the pan and allow to melt.
Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes.
Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT.
Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in with
a spatula until blended.
Lemon Pepper Butter:
½ cup Water
2 Tbs. Flour
1 ½ Tbs. Lemon Juice
½ pound Butter
1 tsp. Lemon Pepper Spice
Combine water, lemon juice, flour and seasonings in a sauce pan.
Over high flame, whisk until mixture thickens. Remove from heat.
3. Slowly add softened butter in small amounts until all is blended.
Cooking Shrimp:
Butterfly shrimp.
Place flour in a container and toss shrimp until completely coated.
Deep fry shrimp at 350 degrees for 1 1/2 minutes.
Place 1 Tbs. of hot stuffing onto each cooked shrimp.
Drizzle 1 Tbs. of Lemon Pepper Butter over each shrimp.
