- 5 lbs. fresh lump crab meat
- 2 lbs. fresh Maine shrimp
- 6 tsp. fresh minced garlic
- 1 cup white onion, minced
- 1 cup celery, finely diced
- 5 Tbsp. cajun seasoning
- ¼ cup lemon juice (fresh if possible)
- 2 Tbsp. salt
- 1 cup red bell pepper, finely diced
- ½ cup fresh parsley, minced
- 6 large eggs, lightly beaten
- 2 lbs. butter cracker crumbs
Take the crab meat gently between your fingers and remove all possible shell and cartilage. If you decide to rinse your crab meat, do so quickly with cold water. Crab is delicate and will lose its flavor with running too much water over it. Drain your crab meat in a colander.
Shell and devein shrimp, regardless of size.
Place crab and shrimp in large bowl.
Next, sauté the garlic, onion and celery until. Cool, then add to the bowl with crab and shrimp.
Add the remaining ingredients to the mixture and toss lightly with your fingers. Do not mash or stir too much.
- Spoon into your favorite host and bake until done.
Notes: Making it a day before will have all of the ingredients married nicely for a balanced full flavor profile. This recipe is perfect for fish roulades, crab shell, lobster and mushrooms.
Yield: ten pounds stuffing
Recipe courtesy of the chefs at Seabrook School in New Hampshire as part of our Farm to Campus Recipe Series