A versatile stuffing mix made with toasted bread, sauteed onion and sweet bell pepper, tossed with crab and shrimp, and versatile enough for use in many different recipes.
Seafood Stuffing Mix
I have this basic seafood stuffing mix that I use for many different dishes, so this weekend when I was making Stuffed Flounder, I figured it was about time to get the stuffing recipe up all on its own.
It's a very versatile mix that can be used to stuff large butterflied shrimp, to make patties for Vancleave (crabmeat and cheese) po'boys, to stuff large mushroom caps, hollowed out eggplant and squash of all types, and other vegetables, fill crab shells, or to make pan-fried crab cakes, to name just a few.
I wrote the recipe to use everyday sandwich bread since that's what most of us have on hand, but just as any good southern cook would do, I often substitute whatever leftover bread that is on hand.
Around here that is often rolls, biscuits, or French bread. Just be sure to toast it to thoroughly dry it out before using. I also prefer sweet Vidalia onions when they are in season, but yellow onion is perfectly acceptable.
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