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Nutrition Facts
Serving Size 1 (224g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup Ritz crackers 1 cup shrimp 1 cup crab legs
Calories 417
Calories from Fat 236		(56%)
Amount Per Serving		%DV
	Total Fat 26.3g	40%
	Saturated Fat 15.4g	76%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 450mg		18%
Potassium 422mg		12%
Total Carbohydrate 18.6g		6%
	Dietary Fiber 1.4g	5%
	Sugars 2.7g
Protein 17.8g		35%
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Maine Seafood Stuffing

Recipe #264580 | 40 min | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Linda's Busy Kitchen
Nov 9, 2007

Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says "It's a Maine seafood stuffing — the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop — it's all wicked good! We serve ours with a White Cream Sauce on top of the stuffing." This would be great to put over fish and baked too! I'm thinking flounder, filet of sole, and any other white fish. Times are only approximate. You can also substitute with lobster. You can make this in a 9x9" baking dish as well, and serve it with the White Cream Sauce on top. Cooking time does not include time cooked inside the bird.

SERVES 6 -8 (change servings and units)

Ingredients

1 cup Ritz cracker, ground up
1 cup breadcrumbs
1/2 cup onion
1 lb fresh maine scallops
1 cup fresh maine shrimp
1 cup fresh maine crab legs
1/2 cup celery, sliced
1/2 cup bell pepper, orange and yellow, chopped
2 eggs
3/4 cup butter, melted
1/4 cup cooking sherry or white wine
1 fresh garlic clove, chopped
salt and pepper, to taste

Directions

1
Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
2
Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
3
In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
4
Add the eggs and melted butter.
5
Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
6
Now you're ready to stuff your turkey the Down East way.

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Featured Reviews for This Recipe

From: Chef #301661

On Nov 30, 2007

Born and raised in Maine so I don't have to make this to rate it as outstanding. Wicked good doesn't even begin to do it justice. Thanks for sharing.

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From: Chef #669924

On Nov 29, 2007

I have never liked stuffing and have been looking for a good recipe that I will eat. This was the best I have ever had. I will make this ever year. We vacationed in Maine this past summer so this recipe brings me back to when we were in Maine.

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