Louisiana Seafood Stuffing PDF Print E-mail
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Wednesday, 22 June 2011 23:55

Wonderful on red snapper, redfish, or grouper or stuffed inside mushroom caps for a cocktail party TBS butter 1 TBS olive oil 3 small shallots, chopped fine Juice of 1 lemon ½ lb of lump crabmeat, shells carefully removed ½...

 

Wonderful on red snapper, redfish, or grouper or stuffed inside mushroom caps for a cocktail party

  • TBS butter
  • 1 TBS olive oil
  • 3 small shallots, chopped fine
  • Juice of 1 lemon
  • ½ lb of lump crabmeat, shells carefully removed
  • ½ lb of small shrimp, peeled and cut into small pieces
  • ¼ tsp sage
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • ½ cup seasoned bread crumbs
  • 1 egg white + 1 tsp cold water, beaten
  1. Saute shallots in butter and olive oil
  2. Squeeze lemon juice over crabmeat and shrimp
  3. Add crabmeat, shrimp, sage, and pepper to skillet heat until shrimp are cooked completely, about 10 minutes
  4. Fold in bread crumbs, lower heat and slowly add beaten egg white, cook additional 5 minutes

Serves 4

If stuffing mushroom caps, add ½ cup Monterrey Jack cheese, and ¼ cup Parmesan cheese

 

Last Updated on Wednesday, 06 July 2011 03:26