Yields: 5#
Ingredients:
Onions, finely diced 1 ½ cups
Celery, finely diced 1 ½ cups
Clarified butter 2-4 oz.
Cooked Native Maine shrimp, dried 1 #
Crab meat, drained 8 oz.
Chablis 4 oz.
Hi-Ho crackers, crushed 32 oz.
Thyme 1 tsp.
Garlic, minced 2 tsp.
Dry parsley, chopped ½ oz.
White pepper 1 tsp.
Worcestershire sauce 1 oz.
Procedure:
Sauté onions, celery, and garlic in butter until translucent.
Combine thyme, wine, parsley, pepper and Worcestershire sauce. Mix well.
Place crushed crackers in large bowl.
Pour wine mixture into cooked veggies. Mix well.
Combine veggie mixture with crushed crackers.
Gently mix in seafood.
Cool.
Recipe Type: AuthenticIngredients:
Onions, finely diced 1 ½ cups
Celery, finely diced 1 ½ cups
Clarified butter 2-4 oz.
Cooked Native Maine shrimp, dried 1 #
Crab meat, drained 8 oz.
Chablis 4 oz.
Hi-Ho crackers, crushed 32 oz.
Thyme 1 tsp.
Garlic, minced 2 tsp.
Dry parsley, chopped ½ oz.
White pepper 1 tsp.
Worcestershire sauce 1 oz.
Procedure:
Sauté onions, celery, and garlic in butter until translucent.
Combine thyme, wine, parsley, pepper and Worcestershire sauce. Mix well.
Place crushed crackers in large bowl.
Pour wine mixture into cooked veggies. Mix well.
Combine veggie mixture with crushed crackers.
Gently mix in seafood.
Cool.
Recipe Author: Executive Chef Gerald Bonsey, CEC
Restaurant: York Harbor Inn, York Harbor, Maine, USA
Source: http://www.yorkharborinn.com/media/img/seafood_stuffing_(2).pdf