Recipe: Joe's Crab Shack Seafood Stuffing, Savannah Seafood Stuffing, Maggie's Seafood Stuffing Casserole, Seafood Stuffing

JOE'S CRAB SHACK SEAFOOD STUFFING

1/4 cup margarine
1/2 bunch celery, trimmed and diced
3 large onions, diced
1 1/2 tablespoons minced garlic
1/2 pound pollock fillets
1/2 pound salad shrimp, chopped
1 ounce shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups croutons
1/4 cup seasoned bread crumbs
1/2 pound crab claw meat

Saute celery, onion, and garlic in margarine until translucent.

Add pollock and cook for 5-7 minutes.

Add shrimp and cook for 2 minutes.

Drain most (but not all) of liquid from pan. Stir in shrimp base and peppers. Fold in croutons and breadcrumbs. Fold in crab meat.

NOTES: Joe's Crab Shack uses this stuffing to make their:

CRAB BALLS:
Roll stuffing into 1-inch balls, roll in flour, and deep-fry until brown.

CRAB STUFFED SHRIMP:
Peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted butter, and bake in 375 degree F oven for 15 to 20 minutes or until browned)

(and their Crab Stuffed Shrimp Embrochette.)

Servings: 6

---

SAVANNAH SEAFOOD STUFFING

"This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth."

1/2 cup margarine
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 pound crabmeat, drained and flaked
1/2 pound medium shrimp - peeled and deveined
1/2 cup seasoned dry bread crumbs
1 (6 ounce) package corn bread stuffing mix
2 tablespoons white sugar, divided
1 (10.75 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can chicken broth

Preheat oven to 350 degrees F.

Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside.

In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.

Bake for 30 minutes in the preheated oven, or until lightly toasted on top.

Servings: 8
Adapted from source: TIANA1T

---

MAGGIE'S SEAFOOD STUFFING CASSEROLE

1 lb. bay scallops
3/4 lb. medium shrimp
1/4 cup chopped celery
1/4 cup chopped onion
1 tbsp. fresh parsley (chopped fine)
1/2 tsp. black pepper
1/2 sherry wine or champagne
1 lb. butter
1 lb. Ritz crackers (4 packs)
1/4 tsp. paprika
(Lobster meat may be added adjust scallops and shrimp)

Preheat oven to 375 degrees F.

Boil shrimp 5 minutes clean and peel.

Melt butter in 6 quart Dutch oven. Cook scallops 5 minutes. Remove and set aside.

Saute celery, onions, parsley and pepper until tender. Add wine simmer 1 minute.

Add scallops, shrimp and crackers mixing well. Place in buttered or Pam coated casserole dish. Sprinkle top with paprika.

Bake at 375 degrees preheated oven for 25 minutes.

Servings: 6 to 8
Adapted from source: Rick Stein's Seafood Lovers Guide by Rick Stein

---

SEAFOOD STUFFING

1/2 lb. fresh shrimp
1 pkg. spicy pork sausage
1 pkg. Pepperidge Farm stuffing mix
2 chopped celery stalks
1/2 medium onion, chopped
2 eggs
3 tbsp. butter
1 tsp. pepper

Saute shrimp for 4 to 5 minutes.

Remove and cook pork sausage in same pan until done, approximately 10 to 13 minutes.

In large saucepan boil water for stuffing.

Mix stuffing according to directions on package.

Add butter, onion and celery to water. After water reaches second boil, add stuffing mix. Stir briskly; add eggs, sausage, shrimp and pepper. Blend approximately 3 minutes.

Bake according to directions on package.

Source: Unknown