Shrimp and Crab Stuffing for Everything Fish Beef Chicken P
Transform your meals into gourmet creations with this irresistible Shrimp and Crab Stuffing, a versatile filling perfect for elevating fish, chicken, beef, or even vegetables. Packed with tender shrimp, delicate lump crabmeat, and a flavor-rich medley of sautéed onions, celery, bell peppers, and garlic, this stuffing is as luxurious as it is easy to make. A dash of Old Bay seasoning and fresh parsley add a classic coastal flair, while panko breadcrumbs and a touch of mayonnaise create the perfect balance of texture and moisture. Ready in just 35 minutes, this adaptable dish can be used to fill seafood fillets, chicken breasts, or hearty cuts of meat, making it an ideal choice for weeknight dinners or special occasions. Serve this seafood stuffing baked or grilled for a show-stopping centerpiece that’s guaranteed to impress!
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Recipe Information
Ingredients
- 0.5 pounds raw shrimp (peeled and deveined)
- 0.5 pounds lump crabmeat (picked over for shells)
- 4 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 2 stalks celery (finely chopped)
- 3 cloves garlic (minced)
- 1 small bell pepper (finely chopped, any color)
- 0.5 cups panko breadcrumbs
- 0.25 cups mayonnaise
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 0.25 teaspoons cayenne pepper (optional)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil (for sauteing, if needed)
Instructions
Chop the raw shrimp into small, bite-sized pieces and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, bell pepper, and garlic. Sauté for 3-5 minutes until softened.
Stir in the chopped shrimp and cook for 2-3 minutes, or until the shrimp turns pink and opaque.
Transfer the shrimp mixture to a large mixing bowl. Let it cool slightly, then add the lump crabmeat (carefully so as not to break it up too much).
Fold in the panko breadcrumbs, mayonnaise, chopped parsley, lemon juice, Old Bay seasoning, cayenne pepper (if using), salt, and black pepper. Mix gently until well combined.
If the stuffing seems too dry, add a small amount of olive oil or additional melted butter, one teaspoon at a time, until it reaches the desired consistency. It should be moist but not soggy.
Use the stuffing immediately to fill fish fillets, chicken breasts, or beef roasts before baking or grilling. Alternatively, stuff it into hollowed-out vegetables like bell peppers or mushrooms.
If not using immediately, store the stuffing in an airtight container in the refrigerator for up to 24 hours. Allow it to come to room temperature before cooking.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
