Crab Stuffed Prawns With Tomato Butter Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons brunoise red peppers

1/4 cup finely minced celery

1 pinch cayenne pepper

1 teaspoon salt

1 tablespoon olive oil

1/2 cup shrimp stock

1/4 cup grated Parmigiano-Reggiano cheese

1/4 cup bread crumbs

1 tablespoon Creole mustard

2 tablespoons grated Parmesan cheese

3/4 cup peeled, seeded, and chopped Italian plum tomatoes

16 prawns, peeled except for the tail and butterflied

1 pound lump crabmeat, picked over for shells and cartilage

1/4 cup finely minced onions

1 stick unsalted butter, cut into 1-inch cubes

4 teaspoons Essence, in all

1 tablespoon finely minced shallots

1 egg, slightly beaten

1 teaspoon black pepper

4 teaspoons finely minced garlic, in all

2 tablespoons finely minced red bell peppers

1/2 teaspoons fresh black pepper

1/4 cup finely minced green bell peppers

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