SEAFOOD STUFFING
About 2 ½ cups
This dressing has a smoky bacon flavor and the consistency of spoon bread. Spread it on top of thick fish fillets or steaks before baking (thin pieces of fish will overcook by the time the stuffing is cooked through) or use it as a filling for bell peppers or other vegetable cases. Please read About Bread Crumb Stuffings.
Melt in a skillet over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until the vegetables are tender but not browned, 7 to 10 minutes:
- 1 celery rib, finely chopped
- ½ small onion or 1 shallot, finely chopped
- 2 slices bacon, minced
Add and cook, stirring, for 1 minute:
- 1 cup fresh bread crumbs
Remove from the heat and let cool for 10 minutes. Combine in a medium bowl:
- 1 cup cooked or canned crabmeat, picked over for shells and cartilage, or 1 cup chopped peeled cooked shrimp
- (2 large eggs, well beaten)
Stir in the bread crumb mixture. Then stir in:
- 1 tablespoon dry sherry
- Finely grated zest of 1 lemon