All Purpose Crab Stuffing
Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself and it took me two years to perfect it.
- Ready In:
- 1 large green onion, white and green part minced and chopped
- 2 tablespoons roasted red peppers (or jarred minced pimentos)
- 1⁄2 lb crabmeat (I always use vacuum packed packaged and press it dry through a mesh strainer)
- 2⁄3 cup fresh breadcrumb (about 2 slices of white bread processed in your food processor)
- 1 egg, beaten
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄3 cup mayonnaise (Hellman's or Best brand)
- 4 tablespoons fresh parsley (minced very finely)
- paprika, for lightly sprinkling
- Mix all ingredients in a bowl.
- For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
- For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
- Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
- Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
- Lightly sprinkle paprika over all.
- I love this.
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I was going to use this to stuff portabellas. I sent my husband to the store, but they didn't have any so he picked up a fresh salmon fillet. The stuffing was just a touch on the dry side, probably due to the temp and time the salmon needed to cook at. Other than that, it turned out really good. Served with roasted asparagus on the side.Reply
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