Leftover seafood stuffing can take on new life after its debut on the holiday table. Mix it with a little extra egg and shape it into patties to fry into the easiest crab cakes ever. Roast acorn squash with leftover stuffing, or turn the leftovers into breakfast baked egg stuffing cups. Add the stuffing to jumbo pasta shells as done with these seafood-stuffed shells (with or without the creamy sauce), or roll the seafood stuffing with fish fillets and bake it as you would this flounder with shrimp stuffing.
Ingredients
- 4 tablespoons butter, divided
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 2 cans (6 ounces each) lump crabmeat, drained
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green pepper
- 3 garlic cloves, minced
- 1-1/2 teaspoons cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup seafood stock
- 1 large egg, beaten
- 6 cups day old cubed bread
- 1/4 cup sprigs fresh parsley, stems removed, chopped
Instruction
- Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium heat. Add shrimp and crab; cook until shrimp has slightly curled, 2-3 minutes per side. Transfer to a large bowl.
- In the same skillet, heat remaining 2 tablespoons butter. Add onion, celery and bell pepper; cook until tender, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add onion mixture to the large bowl with shrimp and crab. Add Cajun seasoning, thyme, salt, pepper, stock and egg; stir to combine. Fold in bread cubes and parsley, toss to coat. Transfer mixture to a greased 13x9-in. baking dish.
- Bake until golden brown, 30-35 minutes.
