Shrimp and Crab Loaf

• slices firm white bread↗8

  toasted

• butter↗1 tablespoon
• medium peeled and deveined shrimp↗1 lb
• heavy cream↗1⁄4 cup
• lemon juice↗2 tablespoons
• gin↗1 tablespoon
• soy sauce↗1 tablespoon
• finely chopped fresh ginger1 tablespoon
• fresh ground black pepper↗1⁄2 teaspoon
• eggs↗2
• thinly sliced scallion1 cup
• drained and coarsely chopped canned water chestnut1⁄2 cup
• chopped cilantro1⁄3 cup
• fresh lump crabmeat↗1⁄2 lb

  picked over

Step-by-step instructions

1. 1

   Preheat oven to 350°; butter a shallow 2-quart baking dish.

2. 2

   In a food processor, make crumbs of the toasted bread; measure out 1 ½ cups of the crumbs into a mixing bowl.

3. 3

   Heat the butter in a small skillet; toss with the remaining crumbs to moisten; set aside for the topping.

4. 4

   Coarsely chop ½ pound of the shrimp; set aside.

5. 5

   In a food processor, puree the remaining ½ pound of the shrimp with the cream, lemon juice, gin, soy sauce, ginger, and pepper.

6. 6

   Add in the eggs and process to blend.

7. 7

   Transfer the mixture to the mixing bowl with the breadcrumbs.

8. 8

   Add in the scallions, water chestnuts, and cilantro.

9. 9

   Using your hands, blend the mixture together.

10. 10

    Add in the chopped shrimp and the crabmeat; again, using your hands, gently but thoroughly blend mixture.

11. 11

    Pat the mixture into the prepared pan and sprinkle the top with the buttered crumbs.

12. 12

    Bake 40-45 minutes or until the loaf is firm and browned.

13. 13

    Let loaf rest 5-10 minutes before cutting into squares to serve.