Maine Seafood Stuffing Recipes

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.

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.

Steps:

• Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
• Bake for 30 minutes in the preheated oven, or until lightly toasted on top.

Steps:

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

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
• Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
• Bake the cornbread for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
• Remove the cornbread from the baking dish and crumble by hand into a large bowl.
• Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
• Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
• Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
• Bake until the stuffing is set and firm to the touch, 40-50 minutes.
• Serve warm.
• Enjoy!