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Chef Don's
Favorite Miscellaneous Recipes
Seafood Stuffing
Yield 4 cups
1/4 lb. Shrimp, peeled and halved
1/4 lb. Scallops, quartered
1/2 lb. Crab Meat
3 cups Cracker Crumbs
4 oz. Onion, fine dice
3 oz. Celery, fine dice
3 oz. Carrots, fine dice
1 Tbsp. Garlic
2 Tbsp. Parsley
2 tsp. Thyme
1/4 cup White Wine
1 Lemon, juiced
2 tsp. Worcestershire Sauce
1 Tbsp. Olive Oil
Melted Butter as needed
Salt and Pepper to taste
Heat
the oil in a pan with some butter. Add the vegetables and sauté until
the onion is opaque. Add the wine, lemon juice and garlic and reduce by
half. Add the shrimp and scallops and cook untill they are 3/4 done.
Add the crab and the herbs and stir. Remove from the heat and add the
cracker crumbs and worcestershire. Mix well. Add melted butter and
combine. Keep adding the butter until the crumbs just start to come
together. Set aside to cool. |
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