Baked crab and shrimp with fish stock from Cast-Iron Cooking: Recipes & Tips for Getting the Most Out of Your Cast-Iron Cookware (page 45) by Rachael Narins

  • scallions
  • green bell peppers
  • ground cayenne pepper
  • celery
  • chili powder
  • heavy cream
  • onions
  • breadcrumbs
  • shrimp
  • fish stock
  • rice
  • lump crabmeat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute baked onions or cornbread for rice.

  • mharriman on March 11, 2019

    A pretty good recipe! This was the first recipe I’ve made from this cookbook, and I was pleasantly surprised at the amount of vegetables called for. Since it was just for two of us, I halved all the ingredient measurements. I also used half and half instead of heavy cream. The most time consuming part of the preparation was mincing the vegetables. Overall, it took less than an hour to get on the table and turned out well. Served with white rice and a green garden salad.

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