Shrimp and Crab Stuffing
Recipe type: Stuffings
Serves: 4 to 6
  • 1 pound cooked shrimp, chopped
  • 1/2 pound white crab meat, picked and chopped
  • 1/2 bunch green onions, chopped finely (use some of the green tops)
  • 1/4 Cup chopped fresh parsley
  • 1 (14 ounce) package Pepperidge Farm cornbread stuffing mix
  • 1/4 Cup Sherry wine or Marsala wine
  • 1 egg
  • 1/2 Cup melted butter
  • salt and pepper
  1. Pick shell bits, if any, out of the crab, and chop.
  2. Melt the butter and let it cool while you chop the shrimp, onions and parsley.
  3. Combine all ingredients and mix well.
  4. Stuff into fish, beef, chicken, pork, mushrooms--whatever takes your fancy and cook according to the directions of whatever you stuffed.
  5. If cooking alone as a side dish, bake at 350 degrees for 25 minutes.
Suitable for a variety of uses.
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