Shrimp and Crab Loaf

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READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°; butter a shallow 2-quart baking dish.
  • In a food processor, make crumbs of the toasted bread; measure out 1 ½ cups of the crumbs into a mixing bowl.
  • Heat the butter in a small skillet; toss with the remaining crumbs to moisten; set aside for the topping.
  • Coarsely chop ½ pound of the shrimp; set aside.
  • In a food processor, puree the remaining ½ pound of the shrimp with the cream, lemon juice, gin, soy sauce, ginger, and pepper.
  • Add in the eggs and process to blend.
  • Transfer the mixture to the mixing bowl with the breadcrumbs.
  • Add in the scallions, water chestnuts, and cilantro.
  • Using your hands, blend the mixture together.
  • Add in the chopped shrimp and the crabmeat; again, using your hands, gently but thoroughly blend mixture.
  • Pat the mixture into the prepared pan and sprinkle the top with the buttered crumbs.
  • Bake 40-45 minutes or until the loaf is firm and browned.
  • Let loaf rest 5-10 minutes before cutting into squares to serve.
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