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.
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.

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Recipe: Seafood Stuffing Mix

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

  • 4 tablespoons of butter
  • 1 cup of finely minced Vidalia or other sweet onion
  • 1/4 cup of finely minced green bell pepper
  • 1/2 pound of raw shrimp, peeled, deveined, and chopped optional
  • 4 slices of white or white wheat bread, toasted
  • 1 pound of crabmeat
  • 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

Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Add chopped shrimp if using and toss to cook slightly. 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.


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©Deep South Dish
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Posted by on April 11, 2011
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