RITZ Crackers Appetizers 4 Ways A Latte Food
Instructions. Preheat oven to 350°. Make the topping: In a small bowl, stir together crackers, paprika, and cheese. Stir in butter until evenly mixed. Set aside. Next, make the filling: In a large skillet over medium-high heat, melt 3 tablespoons butter. Add sherry and boil 1 minute.
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Remove the pan from heat and let cool. Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake. Bake stuffed lobster tails in a preheated 425-degree oven until the stuffing is crisp and golden, about 15 - 20 minutes. Serve with lemon wedges.
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For Seafood Stuffing: 2. Melt butter in skillet over medium heat. Saute shallots and celery until soft and translucent. Add herbs, seasoning and seafood; cook until seafood is just cooked, about 8 to 10 minutes. 3. Add the Ritz crackers and mix completely, add the sherry last, gently stirring to combine.
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Sauté onions until transparent, then add the bay scallops and cook for 1 minute. Toss in the garlic and cook for another minute. In a bowl, crush a sleeve of ritz crackers and add the parsley, melted butter, parmesan cheese, lemon juice and onion/garlic/scallop mixture. Mold the stuffing onto the butterflied lobster tails, and bake!
ritz cracker stuffing for lobster
Step 2. Using kitchen shears (scissors), cut the tails down the center, through the end of the tail, on both the underside and top of the shell. Use a knife to slice the lobster meat in half, separating it into two halves. (keeping lobster in the shell). Season with salt and pepper and set aside. Step 3.
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Crack claws open. Set aside to cool. Melt 1 stick of butter and 1 stick of margarine in a saucepan. Add Ritz Cracker crumbs. Mix thoroughly with a rubber spatula. Set aside. Melt remaining stick of butter in a small saucepan. Coat the bottom of the casserole dish with the melted butter. Preheat oven to 450 F.
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Place the split lobsters on a baking sheet. Melt the stick of butter and keep warm. Chop the cooked lobster meat into bite-sized chunks. Put the Ritz crackers into a large bag and crush into fine crumbs. Add the lobster base to the melted butter. In a large bowl, combine your chopped lobster meat, crabmeat, tomalley, egg, salt, pepper, parsley.
Pin on Recipes Appetizers
Remove legs and claws. Snip off the joint of each leg with kitchen shears. Using a rolling pin, roll over the legs to extract the meat. Roughly chop the meat. Repeat with second lobster. Move the claws to a half sheet pan and roast for 4 minutes. Meanwhile, melt the butter in a 10-inch sauté pan over medium heat.
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30 Ritz crackers (one sleeve) 8 garlic cloves, rough chopped. ½ cup flat leaf parsley leaves, packed (plus more chopped for garnish) ½ cup olive oil. 1 lemon, zested and juiced (plus slices for garnish) ½ cup dry white wine. ½ cup parmesan cheese. 1 pound shrimp, U16-20. ¾ pound sea scallops
ritz cracker stuffing for lobster
In a medium skillet, heat 1 tablespoon butter. Add any raw seafood, onion and garlic and cook for 2-3 minutes, or until opaque. Add any cooked seafood to heat through. Add chopped parsley, 1/2 cup panko and Kosher salt, browning lightly for 1 minute. Add lemon juice and water slowly until panko forms a paste.
ritz cracker stuffing for lobster
Melt butter with shallots and garlic and cook until tender. Meanwhile, crumble the crackers in a mixing bowl, then pour the butter mixture over them. Add lobster meat and fine herbs and season with salt and pepper. Place the stuffing inside empty, clean lobster shells and bake in the oven at 350 degrees F for 10 minutes.
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Heat butter in a large saute pan over medium heat. When the butter has melted, add garlic and cook for 30 seconds. Add sherry and lemon. Season with salt and pepper. If using raw lobster meat, add meat and the juices to the pan cook until just until the lobster begins to firm up, about two to three minutes.
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Rinse the lobster cavity and set aside. In a mixing bowl, combine the cracker crumbs, melted butter, celery, onion, 1 tablespoon of the Parmesan cheese, garlic powder, lemon pepper, and salt to taste. Add the tomalley from the lobster and mix gently. Pack the cracker mixture into the lobster's body cavity.
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Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws. Pre-heat the oven to 375 degrees F. Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch. Serve at once with lemon wedges and drawn butter.
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Preheat oven to 425 degrees. In a medium mixing bowl, whisk together mayonnaise through Old Bay seasoning. Gently toss crab into mixture with a fork, making sure that you don't break up the large pieces of crab. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells.
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