Seafood Stuffing Recipes

Steps:

• Prepare stuffing according to package directions. Gently stir in the crab, shrimp and lemon juice.

Steps:

• Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
• Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
• In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
• Add the eggs and melted butter.
• Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
• Now you're ready to stuff your turkey the Down East way.

Steps:

• -Melt the butter in a large sauté pan over medium low heat. -Add the garlic, celery, and onion, and cook until transparent, stirring occasionally. Add seasoning to taste Stuffing -Use a rolling pin to crush crackers by placing them inside a re-sealable gallon size bag. -Add equal volume of breadcrumbs to cracker crumbs in a large bowl. -Add handful of cheese to desired taste. -Drain and add crabmeat and clams to bowl. - Fold in ½ of the butter mixture into bowl. -Add remaining to achieve consistency desired. Remember, the stuffing should be moist but not soggy.

Steps:

• In a large bowl, finely crush the crackers and mix in the parsley flakes.
• Set aside.
• Heat the 1 tbs.
• olive oil and 3 tbs.
• butter on a medium to high heat, watching carefully.
• When hot and just starting to bubble, add the celery and carrots.
• Cook, stirring occasionally, for one minute.
• Add the onions and green peppers (and mushrooms if using-- see directions for make-ahead mushrooms below) and cook for another minute.
• Add the garlic and cook for another 1/2 minute to a minute until vegetables are tender.
• Remove from heat and pour entire vegetable and butter mixture into crushed crackers.
• Add the chopped seafood, old bay seasoning, netmeg, sherry, worcestershire sauce, clam juice, and pepper to taste.
• Mix well so the seasonings are evenly distributed.
• Taste for seasoning and adjust if necessary.
• I find the salt in the crackes and other ingredients is enough, but if you prefer you can add some additional salt at this time.
• Makes about 2 to 2 1/2 cups stuffing.
• To prepare Make-Ahead Stuffed Mushrooms: Preheat oven to 425.
• Remove stems from mushrooms and wash the mushrooms.
• (Save stems for another use, or you can chop them finely and add to the stuffing if desired by adding them along with the onions and green pepper to the butter. If doing so, add another 1/2 tbs. butter. However, I think this stuffing is better without them).
• Toss mushrooms with 1 1/2 tsp.
• olive oil and salt and place them in a shallow baking pan in one layer.
• Bake for 8-10 minutes (depending on size of mushrooms) and remove from oven to cool.
• Stuff the mushrooms evenly with the stuffing.
• Place in a shallow baking dish and sprinkle evenly with paprika.
• At this point you can refrigerate the mushrooms for up to 2 days, or freeze them for up to a month; thaw at least partially before cooking.
• When ready to serve, melt the remaining 2 tbs.
• of butter.
• Drizzle evenly over the mushrooms.
• If the mushrooms are room temperature, just broil them until the tops are crispy and they are heated through.
• If they are refrigerated or partially frozen, bake at 350 until heated through, then just run under the broiler for a few seconds to crisp the top, if necessary.
• Serve garnished with lemon wedges.

Steps:

• Saute celery, onions, garlic, and margarine till translucent.
• Add shrimp and crab and cook 1-2 more minutes.
• Stir in peppers, boil, and salt.
• fold in croutons and bread crumbs.
• Lay out the salmon and squeeze the lemon over the top and lightly salt.
• Place 1/2 of stuffing in the middle of each salmon.
• Roll the salmon up and tie w/ kitchen string.
• Place in a baking dish and cook at 425° for about 25 minutes. Watch carefully and do not over cook or it will be dry.
• If you've cooked it with the scales still on, simply peel them off easily after removing from oven.

Steps:

• Sauté the celery and onion in the butter until tender.
• Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes.
• Add the crushed crackers and mix well.
• Add the sherry and continue to cook for another 2 minutes.
• This is enogh stuffing for six lobsters. Or this can be made as a side dish. Cook for 20 minutes in a casserole dish at 350F

Steps:

• Preheat oven to 350°F
• In a large bowl, combine oysters or clams, stuffing mixes, celery and onion.
• Gradually add reserved liquid and hot chicken broth, stirring to moisten all pieces.
• Place in ungreased 2-quart casserole.
• Bake covered, 25 to 30 minutes or until hot.
• Makes 4 servings.