Every Christmas, for as long as I can remember, my Dad has been making baked stuffed shrimp for our holiday meal. Finally, a few years ago, he shared his stuffing recipe with me. Even though it is best on shrimp, it compliments any fish/seafood quite nicely. Tonight, we had it with salmon.
1 Small white onion, diced
3 Cloves garlic, crushed
1 Small package, sliced mushrooms
1 Stick (8T) butter or margarine
1 Package, Imitation Crab Meat, chopped
Italian seasoned bread crumbs
S&P to taste
Melt butter in a large skillet. Add onion and cook until translucent (4-5 minutes). Next, add the mushrooms and cook until almost done (8-10 minutes). Add the ‘crab’ meat and cook until warm. Add S&P (I usually only add pepper, the dish is plenty salty for me).
Remove from heat and start adding the bread crumbs, 1/2C at a time. Honestly, I can’t tell you exactaly how much to put in the stuffing. It varies every time. Just keep adding until the crumbs have absorbed almost all of the butter. Usually it will take about 2 1/2 C – but like I said, it varies.