Shrimp And Crab Stuffing(Used For Redfish, Flounder Or Mushroom Stuffing)

• 1/2 c. butter or margarine
• 2 1/2 c. raw shrimp, peeled
• 1 c. chopped onion
• 1 1/2 c. chopped celery
• 1 tsp. crushed garlic
• 1 to 2 bay leaves
• 1/4 c. chopped parsley
• 1/4 tsp. thyme
• 1/4 tsp. basil
• 1/2 c. chopped green onion
• 1 tsp. lemon juice
• 1 1/2 tsp. instant chicken bouillon
• 1/2 tsp. liquid crab boil
• 2 c. crab meat
• 2 eggs, beaten
• 3/4 c. Italian bread crumbs

1. Melt butter in large skillet.
2. Add shrimp and cook on medium heat until shrimp turn pink.
3. Lift out shrimp and set aside.
4. Heat butter and liquid on high about 2 minutes.
5. Add onion, celery, garlic, bay leaves, parsley, thyme and basil.
6. Cook about 3 minutes.
7. Stir in green onions, lemon juice, bouillon, crab boil, crab meat and shrimp.
8. Heat about 2 minutes.
9. Add beaten eggs. Mix, then stir in bread crumbs.
10. Remove from heat.
11. Can be frozen. Use about 1/2 to 1 cup per serving for redfish, trout or flounder. Use approximately 1 tablespoon for each large mushroom.

butter, shrimp, onion, celery, garlic, bay leaves, parsley, thyme, basil, green onion, lemon juice, instant chicken, liquid crab boil, crab meat, eggs, italian bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396395 (may not work)