Missy 1 stick butter 1 medium onion, finely chopped 1 medium bell pepper, finely chopped ¾ cup finely chopped celery 2 pods minced garlic 1 bay leaf 1 cup lump (or claw, chopped) crabmeat; picked over for shells 1 cup...

• 1 stick butter
• 1 medium onion, finely chopped
• 1 medium bell pepper, finely chopped
• ¾ cup finely chopped celery
• 2 pods minced garlic
• 1 bay leaf
• 1 cup lump (or claw, chopped) crabmeat; picked over for shells
• 1 cup small (or medium chopped) cooked shrimp, peeled
• 1/3 cup white wine
• ½ tsp salt
• ½ tsp black pepper
• 1/8 tsp cayenne pepper
• ½ tsp thyme
• ½ tsp sage
• 1 small can (jar) of sliced mushrooms
• 1 ½ cups seasoned bread crumbs
• 1 ½ cups heavy cream or half & half
• 1 egg beaten with 1 tsp cold water

1. In large skillet sauté onion, bell pepper, and celery in butter until clear
2. Add garlic and bay leaf and continue cooking 7 minutes
3. Add crab meat plus 8 next ingredients cooking until shrimp turn pink
4. Slowly add bread crumbs, cream, and egg

Serves 6

This recipe is versatile and may be used as side dish or stuffing chicken breasts, crab, Cornish hens, or bell pepper.