Maine Seafood Stuffing

BAKED STUFFED LOBSTER

Baked Stuffed Lobster image

Provided by Food Network

Time 1h10m

Yield 1 serving

Number Of Ingredients 13

Ingredients

1 (1 to 1 1/4 pound) lobster
Seafood Stuffing, recipe follows
1 ounce fresh crabmeat
1 to 2 tablespoons lemon juice
1 tablespoon butter
3 ounces chopped haddock
2 scallops, quartered
6 to 8 whole Maine shrimp
1 ounce lobster meat
1 cup crackers, crumbled (recommended: Ritz)
Lemon juice, for seasoning
White wine, for seasoning
Salt and freshly ground black pepper, for seasoning

Steps:

Preheat the oven to 450 degrees F.
Place a little water in a large pot and bring to a boil.
Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

MAINE SEAFOOD STUFFING

Maine Seafood Stuffing image

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.

Provided by Lindas Busy Kitchen

Categories Crab

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 450, Fat 28.3, SaturatedFat 16, Cholesterol 141.2, Sodium 752.3, Carbohydrate 25.3, Fiber 1.6, Sugar 3.4, Protein 15

SEAFOOD STUFFING

Seafood Stuffing image

For an easy and elegant side dish, I add canned crab and shrimp to boxed stuffed mix. When I served this to my mom as part of her birthday dinner, she said it was the best she had ever tasted...and nest time she wanted just the stuffing for her meal! -Marcy Thrall Haddam Neck, Connecticut

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

1 package (6 ounces) instant chicken-flavored stuffing mix
1 can (6 ounces) crabmeat, drained and cartilage removed or 1 cup of imitation crabmeat
1 can (6 ounces) small shrimp, rinsed and drained or 1 cup cooked small shrimp, peeled and deveined
1 teaspoon lemon juice

Steps:

Prepare stuffing according to package directions. Gently stir in the crab, shrimp and lemon juice.

Nutrition Facts :

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