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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
This recipe is:
Contest Winning
Quick
Originally published as Seafood Stuffing in Quick Cooking May/June 1998, p29
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Nov. 14, 2011 by Rockamama
I shouldn't comment because I haven't tried it, but it sure sounds like a weird combinations of ingredients...
Reviewed on May. 20, 2011 by columnist
Awful. I was in a hurry so I used the boxed stuffing and canned seafood. Never again.
Reviewed on Feb. 06, 2010 by fritzesmom
This recipe is awesome. I know Marcy and she is an excellent chef. This recipe was originally made for baked stuffed shrimp. She told me that the recipe should never use artificial crab meat and the lemon juice should be 4 teaspoons. I have served this recipe to company, at church socials, block parties and anytime I want to impress my friends and relatives. Everyone always raves about my baked stuffed shrimp using this recipe for the stuffing. It is a true winner!
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