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Monday, September 7, 2015

Seafood Stuffing


1 c Ritz crackers, ground up
1 c bread crumbs
1/2 c onions, diced
1 lb fresh scallops
1 c fresh shrimp
1 c crab legs
1/2 c celery, sliced
1/2 c peppers, chopped (orange and yellow peppers)
2 eggs
3/4 c melted better
1/4 c dry sherry or white wine
1 clove fresh chopped garlic
Kosher salt and black pepper, to taste


Cook seafood in 1 cup boiling salted water. Cook till 3/4 done, strain seafood out of water, but save it. Add bread crumbs, Ritz crackers, and cover till liquid is absorbed. In sauce pan, caramelize peppers, celery and onion, then add to bread-Ritz mixture. Add the eggs and melted butter, stir in seafood and sherry. Cover and let stand 15 minutes. Stuff your turkey and bake accordingly.

Go to his website at and request to purchase his latest cookbook "Chef Elliott's Soulstice Recipes: Gourmet Entertaining Solutions".

Source:  Chef Elliott Farmer

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