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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 326
% Daily Value**
Total Fat 19g
Saturated Fat 11g
Unsaturated Fat 1g
Cholesterol 103mg
Sodium 529mg
Total Carbohydrate 24g
Dietary Fiber 1g
Sugars 6g
Protein 15g
Vitamin A  12%Vitamin C  4%
Calcium  19%Iron  9%
Potassium  10%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Shrimp and Crab Curry

Recipe Tags: Crab Recipes

Date Added: June 11, 2009


1 3/4 Cups Milk Thinly Sliced
1/2 Cup Bread Crumbs toasted
3 Tablespoons Flour plus extra flour for dredging
1 Teaspoon Curry Powder or Berbere
1/2 Teaspoon Salt pepper to taste,
1 Cup Sour Cream or buttermilk or
1/4 Cup Butter unsalted
1/4 Cup Scallion sliced
1 Cup Pasta Shell small, cooked
10 Shrimp cooked and chopped
1 Cup Crab fresh
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1. Preheat oven to 350F Melt three tablespoons butter in a saucepan over medium heat.

2. Cook scallions, stirring constantly about 10 minutes.

3. Stir in curry powder, flour and salt, mixing well.

4. Add milk, increase heat and cook until mixture boils and thickens.

5. Remove from heat. Stir in sour cream, pasta and seafood, and pour mixture into a buttered baking dish.

6. Melt remaining tablespoon of butter and combine with bread crumbs.

7. Sprinkle crumbs over seafood mixture and bake uncovered about 30 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Shellfish, Butter, Gluten, Spring Onion, Shrimp allergies.
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