Seafood Dressing II
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Thursday, 23 June 2011 00:28
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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.

 

Last Updated on Tuesday, 19 July 2011 03:02