Seafood stuffing

Seafood Stuffing

Yield: enough to fill four ¼ lb fish filets

Ingredients:

• ½ lb prepared shellfish pieces (any combination of leftover pieces of crab, lobster, and/or shrimp)
• ⅛ cup bell pepper, diced (mix and match colors as desired)
• ⅛ cup onion, diced (mix and match colors as desired)
• ⅛ cup celery, diced
• ⅛ cup carrot, shredded
• ¼ cup mayonnaise
• 1 large egg
• 1 tsp Worcestershire Sauce
• 1 tsp lemon juice
• 1 clove garlic, minced
• ½ tsp sugar (optional)
• ½ tsp ground mustard
• 1 tsp House Mix (sometimes I use Old Bay for a more traditional Crab Imperial flavor)
• ¼ tsp crab boil (salt)
• ½ tsp black pepper, fresh ground
• ¼ tsp Pepper Blend

Directions:

• In a mixing bowl combine the mayonnaise, egg, Worcestershire Sauce, lemon juice, garlic, sugar, mustard, House Mix, crab boil, black pepper, and pepper blend.
• Fold the shellfish, bell pepper, onion, celery, and carrot into the dressing to coat.
• Add this stuffing to fish, chicken, pork, mushroom caps, or just about anything else you can think of.
• Garnish with celery leaves for something different than parsley.

For an easy side:

• Line a rimmed baking sheet with parchment or a silpat.
• Use a #24 disher to make evenly spaced mounds.
• For a crunchy topping cover with seasoned panko bread crumbs tossed with some melted butter.
• For a gooey topping add a couple tablespoons of shredded mozzarella or white cheddar.
• Bake in a preheated 350°F oven until the tops are crispy and/or golden (~20 mins).

You can also put the mixture on a scallop shell for something akin to Crab Imperial or simply individual ramekins for an elegant touch.

Serve as an appetizer by preparing in a baking dish and accompanied with crackers or toasted baguette slices.

For Crab Cakes, fold ½ cup panko in with the shellfish, separate into 4 parts, mold into patties, roll in panko to coat, cook in an airfryer at 375⁰F for 15 minutes (flipping halfway) and serve with Rémoulade on a plate or on a toasted roll.