Chef’s Kitchen: Gulf Blue Crab Rock Shrimp Stuffed Hogfish – News 13 Orlando

Chef’s Kitchen: Gulf Blue Crab Rock Shrimp Stuffed Hogfish – News 13 Orlando

Food experience
TAMPA, Fla. — What's better than fresh fish? How about fresh fish with shrimp and crab?  Executive Chef Eric Lackey at downtown Tampa's new eatery Harpoon Harry's Crab House took time to introduce us to one of their popular dishes. Gulf Blue Crab Rock Shrimp stuffed Hogfish. Here's the recipe and directions:  Stuffing Ingredients ½ pound rock shrimp (cooked and diced) 1 large egg 2 ½ tablespoons mayonnaise  1 ½ teaspoons Dijon mustard  1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt ¼ cup celery (diced finely, you'll need one stalk) 2 tablespoons fresh parsley (finely chopped) 1 pound lump crab meat ½ cup panko bread crumbs Canola oil for searing 1 cup Mayonnaise 1 ½ tablespoons pickle relish sweet 1 teaspoon Dijon mustard 1 tablespoon purple onion (minced) 2 tablespoons lemon juice (to taste) Black pepper to taste Salt to taste Mix all dry ingredients in one bowl, and then mix all wet ingredients in another bowl. (You might notice duplicate ingredients –hold back a little mayo and mustard for desired taste and wetness of cake) Fold in dry ingredients to wet ingredients, and then gently add shrimp and crab and form into a cake.  (Chef ....


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