Monday, April 11, 2011

Seafood Stuffing Mix

A versatile stuffing mix made with toasted bread, sauteed onion and sweet bell pepper, tossed with crab and shrimp, and versatile enough for use in many different recipes.

Seafood Stuffing Mix

I have this basic seafood stuffing mix that I use for many different dishes, so this weekend when I was making Stuffed Flounder, I figured it was about time to get the stuffing recipe up all on its own. It's a very versatile mix that can be used to stuff large butterflied shrimp, to make patties for Vancleave (crabmeat and cheese) po'boys, to stuff large mushroom caps, hollowed out eggplant and squash of all types, and other vegetables, fill crab shells, or to make pan-fried crab cakes, to name just a few.

I wrote the recipe to use everyday sandwich bread since that's what most of us have on hand, but just as any good southern cook would do, I often substitute whatever leftover bread that is on hand. Around here that is often rolls, biscuits, or French bread. Just be sure to toast it to thoroughly dry it out before using. I also prefer sweet Vidalia onions when they are in season, but yellow onion is perfectly acceptable.


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Share

Recipe: Seafood Stuffing Mix

©From the Kitchen of Deep South Dish
Prep time: 15 min | Yield: About 4 to 6 servings

Ingredients
  • 4 tablespoons of butter
  • 1 cup of finely minced Vidalia or other sweet onion
  • 1/4 cup of finely minced green bell pepper
  • 4 slices of white or white wheat bread, toasted
  • 1 pound of crabmeat
  • 1/2 pound of raw shrimp, peeled, deveined, and chopped optional
  • 1 large egg
  • Pinch of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1/2 teaspoon of Old Bay seasoning
  • Couple shakes of dried parsley
Instructions

Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.

Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab and gently mix. Use as desired to stuff shrimp, crab shells, to make crab patties for po'boys, as a filling for squash, eggplant, or other vegetables, to stuff flounder, or to form crab cakes or bite sized crab balls.

Cook's Note: Can substitute other toasted breads, such as leftover dinner rolls or French bread. Toast before using.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Seafood and Eggplant Dressing
Cornbread and Oyster Dressing
Shrimp and Crab Stuffed Mirlitons

Posted by on April 11, 2011
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

3 comments:

  1. I have my go to stuffing mix for all my seafood recipes but I might have to change it up a bit after seeing yours! LOL! It looks great girl! Love the spices and I can just taste all the flavors! XO
    jessica

    ReplyDelete
  2. I LOVE anything stuffed! It always makes the dish so moist and yummy. I would love it if you'd add this to my Melt in Your Mouth Monday Blog Hop! My readers would love it! :)

    http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-week-8/

    ReplyDelete
  3. Vidalia onion season is almost upon us...yay. I don't have a go-to stuffing mix at all, so have copied and pasted this for my database. Thanks for the recipe.

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails