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Seafood Stuffing
like Joe's Crab Shack's

Serves: 8
Prep. Time:

1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 Tbls. minced garlic
1/2 lb. pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base - see Notes, below
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat

Ingredients at Firehouse Pantry

-Sauté celery, onion, and garlic in margarine for until translucent.
-Add pollock and cook for 5-7 minutes.
-Add shrimp and cook for 2 minutes.
-Drain most (but not all) of liquid from pan.
-Stir in shrimp base and peppers.
-Fold in croutons and breadcrumbs.
-Fold in crab meat.

Notes: Shrimp base is a thick, paste-like bouillon that can be found in the supermarket next to the bouillon and granules. If you can't find it, use chicken soup base OR 2 tsp. chicken bouillon granules.

Joe's uses this mix in many of their other dishes:

  • Crab Balls: Roll stuffing into 1" balls, roll in flour, and deep-fry until brown.

  • Crab Stuffed Shrimp: Peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 Tbls. stuffing into each shrimp cut, brush with melted butter, and bake in a 375 degree oven for 15-20 minutes or until browned.

  • Stuffed Shrimp Embrochette

  • Stuffed Mushrooms

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