Seafood Stuffing
15m prep 15m cook 30m ready
About 2 ½ cups This dressing has a smoky bacon flavor and the consistency of spoon bread. Spread it on top of thick fish fillets or steaks before baking (thin pieces of fish will overcook by the time the stuffing is cooked through) or use it as a filling for bell peppers or other vegetable cases. Please read About Bread Crumb Stuffings.
Ingredients
- 2 tablespoons butter
- 1 celery rib, finely chopped
- ½ small onion or 1 shallot, finely chopped
- 2 slices bacon, minced
- 1 cup fresh bread crumbs
- 1 cup cooked or canned crabmeat, picked over for shells and cartilage, or 1 cup chopped peeled cooked shrimp
- (2 large eggs, well beaten)
- 1 tablespoon dry sherry
- Finely grated zest of 1 lemon
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tablespoons butter
- 1 celery rib, finely chopped
- ½ small onion or 1 shallot, finely chopped
- 2 slices bacon, minced
- 1 cup fresh bread crumbs
- 1 cup cooked or canned crabmeat, picked over for shells and cartilage, or 1 cup chopped peeled cooked shrimp
- (2 large eggs, well beaten)
- 1 tablespoon dry sherry
- Finely grated zest of 1 lemon
Let's Cook
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Step 1.
Melt in a skillet over medium heat: 2 tablespoons butter
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Step 2.
Add and cook, stirring, until the vegetables are tender but not browned, 7 to 10 minutes: 1 celery rib, finely chopped; ½ small onion or 1 shallot, finely chopped; 2 slices bacon, minced
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Step 3.
Add and cook, stirring, for 1 minute: 1 cup fresh bread crumbs
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Step 4.
Remove from the heat and let cool for 10 minutes. Combine in a medium bowl: 1 cup cooked or canned crabmeat, picked over for shells and cartilage, or 1 cup chopped peeled cooked shrimp; (2 large eggs, well beaten)
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Step 5.
Stir in the bread crumb mixture. Then stir in: 1 tablespoon dry sherry; Finely grated zest of 1 lemon
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