Seafood Stuffing Recipes

MAINE SEAFOOD STUFFING

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.

SEAFOOD STUFFING

Steps:

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

SAVANNAH SEAFOOD STUFFING

Steps:

• 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.

MOMMA'S SEAFOOD STUFFING AS MADE BY DAVID OSEI RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
• Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
• Bake the cornbread for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
• Remove the cornbread from the baking dish and crumble by hand into a large bowl.
• Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
• Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
• Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
• Bake until the stuffing is set and firm to the touch, 40-50 minutes.
• Serve warm.
• Enjoy!

SEAFOOD DRESSING

Steps:

• Preheat the oven to 375 degrees.
• Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
• In a medium sized bowl, combine cornmeal, flour, and sugar. Add beaten egg to dry ingredients.
• Add milk and whisk until thoroughly combined.
• Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
• Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
• Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
• Allow cornbread to cool while preparing the stuffing mixture.
• Mince onion, celery, tarragon and parsley. Set aside.
• Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
• In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
• Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
• Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
• Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
• Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
• Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
• Taste batter for flavor and adjust seasonings to your liking.
• Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
• Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
• Remove from the oven and let stuffing rest for 15-20 minutes before serving.

SEAFOOD STUFFING (AND MAKE-AHEAD STUFFED MUSHROOMS)

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.

SEAFOOD STUFFING WITH CRAB

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.