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Seafood Stuffing Recipe

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This recipe for Seafood Stuffing, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy/Jeff Yarema
Added: Monday, September 22, 2008


1/2 lb scallops
1/2 lb prawns (deveined and tails removed)
or shrimp
1/2 lb haddock, halibut, or cod (any type of white fish can be used, I use whatever I have at the time)
1/2 lb crab meat cooked (imitation can be used)
1/2 cup butter
1/4 cup celery diced
l large onion, diced
1/4 tsp cayenne pepper
salt and pepper to taste
Bread Crumbs
1 tsp lemon juice
lemon slices

I use what seafood I have at the time. The amounts of the seafood can vary. The main thing is having a variety of seafood. Cut you fish into pieces around 1/2 to 1" in size. All the seafood should be around the same size, your fish, scallops, prawns etc.
Toss you seafood with bread crumbs, making sure it is well coated. Put aside. Saute celery, onion and garlic in butter until translucent.

In bowl combine the all the seafood with the celery mixture, add enough cup bread crumbs so that your mixture is moist but not sloppy,add cayenne pepper. Take a whole salmon and stuff with mixture, wrap in foil and place on barbecue. About 1 hour.




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