"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffing for Seafood Recipe

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This recipe for Stuffing for Seafood, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Weston
Added: Wednesday, May 21, 2008


˝ stick margarine
1 ˝ cup onion, chopped
1 cup bell pepper, chopped
˝ cup celery, chopped
1 clove garlic, chopped
2 cans sliced mushrooms, drained
1 cup cooked shrimp, chopped
1 cup crabmeat, flaked
2 slices bread, toasted and crumbled
Salt and pepper to taste
Pepper sauce to taste

Sauté chopped vegetables in margarine until translucent. Add mushrooms, shrimp, crab and bread crumbs. Mix together and refrigerate for 1 hour for flavors to mingle. Stuff fish, shrimp, crab and cook as appropriate (bake, fry, etc.)




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