Thursday, August 20, 2015

Lobsters, crabs, scallops, Oh My!!

Seafood Stuffing is loaded with summers abundant supply of seafood
                                         more seafood than crumbs is always a good thing ;0)

 
thank you Bait Shop customers that keeps the lobsters, clams & haddock flowing in
 
 
Steam clams and enjoy save the broth for cooking with later
left over clams are great chopped and added to the stuffing or make a fresh clam chowder
 
Crabs are soooo sweet you just have to have patience to clean them
remember 1 for the stuffing 1 for the belly ratio 
 
 
great sides fresh local corn and baked stuffed potato salad
 
Enjoy!!!!

 


Seafood Stuffing
Serving Size  : 6   

¼ cup parmesan cheese
1 stick  butter (1/2 cup)
1 red pepper minced
2  celery stalk minced
1-2 garlic cloves crushed depending on taste
Red pepper flakes or fresh red pepper
1 cup bread crumbs
Splash of Sherry to taste
1/2  pound  scallops cooked chopped or meat from 1 lobster
½ lb shrimp cooked chopped
1 container crab meat

Clams cooked, if stuffing clam shells

Preheat oven to 350 degrees. 

In fry pan melt butter, add red pepper, celery, onion, garlic sauté slow about 20 minutes till translucent.   If using raw shrimp and scallops add during the last five minutes of sautéing.

Then add breadcrumbs, cool before adding parmesan cheese. A splash of sherry or white wine gives great zing.  Add seafood now if using cooked.

Stuff clam shells or
Lay fish in a baking dish then spread stuffing mixture over the top, sprinkle with parmesan cheese.  Bake 350 degrees for 30 minutes. 

This stuffing is even better when made at least a day before using when ready spread on fish, scallops or shrimp and bake.