Ingredients:

  • 8 oz (225g) flaked white fish (cod, haddock, or pollack), skinless and boneless
  • 8 oz (225g) cooked shrimp, peeled and deveined, chopped
  • 4 oz (115g) crabmeat, picked over for shells
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, finely chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tbsp fresh chives, chopped
  • 1 tbsp fresh thyme leaves
  • 4 cups (approximately 200g) panko breadcrumbs (or coarse breadcrumbs)
  • 1/4 cup (60ml) melted unsalted butter
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/4 cup (60ml) chicken or fish stock
  • 1 lemon, zest and juice
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion and celery until softened. Add garlic and cook until fragrant.
  2. In a large mixing bowl, combine the sauteed aromatics, white wine (if using), stock, egg, lemon zest, and lemon juice. Mix well.
  3. In the bowl with the sauteed aromatics and wet ingredients, add panko breadcrumbs, Old Bay seasoning, parsley, chives, thyme, salt, and pepper. Mix gently to combine. Don't overmix.
  4. Gently fold in the flaked white fish, chopped shrimp, and crabmeat into the breadcrumb mixture. Be careful not to break up the fish too much.
  5. If using immediately to stuff fish, pasta, or chicken etc., stuff loosely. To cook separately: Transfer the seafood stuffing to a greased baking dish. Dot with remaining butter.
  6. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown on top and heated through. The internal temperature should reach 165°F (74°C).