Maine Seafood Stuffing

Name: Maine Seafood Stuffing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8 serving(s)
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 1/4 cup white wine; 1 fresh garlic clove, chopped; salt and pepper, to taste

Submitted by Lindas Busy Kitchen

"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."

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photo by Patrick Decker

Ready In:: 40mins
Ingredients:: 13
Serves:: 6-8

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 1/4 cup white wine
1 fresh garlic clove, chopped
salt and pepper, to taste

directions

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

Questions & Replies

I hate to ask this but, can someone tell me about how many ritz crackers were used.

Ann A.

Reviews

it's whicked good!!!!

mainlychef
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.

donna.marchette
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.

thndrholow
This recipe is a keeper. It was enjoyed by the entire family. I made some changes only because of individual preferences. I used one sleeve of ritz crackers, approximately 2 cups of breadcrumbs, one pound each of scallops and shrimp, a cup of carmelized onions and a pound of sauteed mushrooms. I also substituted seafood stock for the water and only need to use a cup of the melted butter. I can't wait to make this again. Thanks for such a great recipe!!!

Ann A.
Would this be a good seafood stuffing for grilled Salmon?

Felicia M.

see 2 more reviews

RECIPE SUBMITTED BY

Lindas Busy Kitchen

Durham, 69

Hi Everyone, I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I  just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do. I even appreciate the ones that tried them and for some reason they didn't work out for you.  Everyone has different tastes, and you can't please everyone all the time.   Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review...  Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that.  However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO   Thanks for trying them anyway  :) Hugs, Linda   My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! My Rating System: 5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. 4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. 3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. I would probably make again sometime. 2 Stars ** This recipe was ok, but I probably wouldn't make it again due to lack of taste, undesireable texture, or unclear directions etc. 1 Star * This recipe was one I didn't like at all. Either the amounts of ingredients were wrong (too little flavor or too much of one/some of the ingredients in the recipe), or the recipe didn't come out right following the directions given. Lack of directions. 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