Crabmeat & Shrimp StuffingYield - about 6 Cups
Ingredients1/2 CUP EXTRA VIRGIN OLIVE OIL
1 LARGE ONION (Chopped)
3 STALKS CELERY (Chopped)
1 TBSP FRESH GARLIC (Minced)
1/2 CUP DRY WHITE WINE
1/2 TSP WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1 TSP THYME (used ground thyme)
1 TSP OREGANO LEAVES (used ground oregano)
2 TSP PENZEYS SPICES® 33RD & GALENA CHICKEN & PORK RUB
1 LB CRAB MEAT
1 LB SHRIMP, CHOPPED
2 CUPS BREAD CRUMBS
1 TBSP LEMON JUICE
2 LARGE EGGS (Beaten)
1/4 CUP FRESH PARSLEY (Chopped)
MethodIn a large skillet and over medium heat, add olive oil, onions and celery; sauté until onions are clear (about 5- 7 minutes). Add garlic, wine and all of the seasonings, simmer until the sauce reduces by one third.
Remove from heat, gently fold in the crabmeat, shrimp and remaining ingredients; stuffing should be used immediately or refrigerated.
Based on a recipe from Aurora Caterings from the website: http://www.customcatering.net/Rec_Vege/stufcrab.html
Slice the pork tenderloin almost through. Stuff the pork tenderloin. Use skewers to hold the halves together, lace with heavy string (cord).
The rest of the menu: Potatoes Au Gratin, Penne’s Baked Beans, Green Salads and Wine. Served outdoors at The Palms RV in Aransas Pass, Texas to other Winter or Fulltime RVing Texans.