rackers.
Add the chopped seafood, old bay seasoning, netmeg, sherry
p. Place 1 tbs warm stuffing mix in each cap.
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.
*Do not save with raw seafood in it.
Saute onions, peppers and garlic in 1 stick of margarine. When onions are clear, add crabmeat and shrimp.
Season to taste with red pepper, salt and seafood seasoning.
Saute until it is cooked well.
Pour into bowl.
Add Ritz crackers.
Add enough milk to mixture until moist and smooth.
Use to stuff founder, mushrooms, etc.
Enjoy!
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.
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
prinkling 2/3 cup of stuffing mix on the bottom & then
Saute the celery and onion in the butter until tender.
Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes.
Add the crushed crackers and mix well.
Add the sherry and continue to cook for another 2 minutes.
This is enogh stuffing for six lobsters. Or this can be made as a side dish. Cook for 20 minutes in a casserole dish at 350F
br>Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten
ombine all ingredients for the stuffing and refrigerate until ready to
Toss lightly the chopped vegetables with chopped seafood and mushrooms.
Mix mayonnaise with seasoning and 1 cup stuffing mix.
Run cool water over crabmeat and shrimp and place in colander until thawed.
Drain well.
Chop and set aside.
Preheat oven to 350\u00b0.
In an uncovered medium saucepan, cook the mushrooms, onions and garlic in water until vegetables are tender, stirring frequently.
Remove from heat and stir in seafood, salt, chili powder and pepper.
Finally stir in stuffing mix.
5 minutes or until the seafood is done.
In a mixing bowl mix stuffing mix with milk and mayonnaise. Set aside 1/2 cup of stuffing mixture.
Then add remaining ingredients and mix well.
Pour the mixture into baking dish and top with stuffing, that you set aside.
Bake at 350\u00b0 for one half hour.
In a bowl combine seafood, mayonnaise, catsup, lemon juice, worcestershire, peas, salt, and pepper.
Peel avocados, divide lengthwise and sprinkle with a dash of lemon juice.
Fill stuffing in the avocado cavity.
Garnish with chopped chives and red pepper.
nd set aside.
MAKE STUFFING: In a saute pan, heat
In skillet melt butter; add seafood salad (shredded).
Mix well.
Add bread crumbs and blend well.
(Add additional butter if too dry.)
Stuffs 3 lobsters.
eat. Working in batches, cook seafood for 2 mins, or until