seafood stuffing recipe
The Best seafood stuffing recipe
What really makes this recipe work is how it balances flavors and textures. The bread soaks up the juices from the seafood and herbs, making every bite moist and flavorful without being heavy. It’s a great way to get more protein and omega-3s into the family’s diet without feeling like a “healthy” meal. My kids will eat it straight from the pan, and my husband always takes a second helping because it’s not just filling—it’s satisfying. Plus, it’s perfect for special occasions because it’s hearty enough to hold up at a potluck but simple enough to make for a family dinner. I’ve even used it as a side for grilled fish or as a main dish with a light salad. It’s that kind of recipe that feels like a no-brainer—easy, delicious, and always a crowd-pleaser.
Lemon Garlic Seafood Stuffing
A flavorful stuffing packed with shrimp, scallops, and mussels, infused with bright lemon and aromatic garlic. Perfect for stuffing into a baked fish or serving as a side dish.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold unsalted butter, cubed
- 1 lb shrimp, peeled and deveined
- 1 lb scallops, cleaned
- 1 lb mussels, cleaned and deveined
- 3 cloves garlic, minced
- 1/2 cup fresh lemon juice
- 1/4 cup fresh lemon zest
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup chopped fresh parsley
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a food processor, combine flour, salt, pepper, and cold butter. Pulse until the mixture resembles coarse crumbs. -
2
Transfer the dough to a large bowl, mix gently with a fork until it comes together. Cover and refrigerate for 15 minutes. -
3
In a skillet, heat olive oil over medium-high heat. Add shrimp, scallops, and mussels. Cook for 3-4 minutes per side until cooked through. Remove from skillet and set aside. In the same skillet, sauté garlic for 30 seconds until fragrant. Add lemon juice, zest, oregano, and thyme; cook for 1 minute. Stir in parsley. -
4
In a separate saucepan, heat heavy cream and chicken broth over medium heat until simmering. Stir in Parmesan cheese until melted. Remove from heat and set aside. -
5
Roll out the dough on a lightly floured surface to a 12×12-inch rectangle. Spread the seafood mixture evenly over the dough. Pour the cream sauce over the seafood. Fold the dough over the filling, sealing the edges with a little flour. Cut into 1-inch squares and place them in a greased baking dish. -
6
Bake for 20 minutes. Increase oven temperature to 400°F (200°C) and bake for another 10 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Food processor or large mixing bowl
- Skillet
- Oven
- Baking dish (9×13 inches)
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add 1/2 cup chopped white wine while cooking the seafood.
- Use a mix of different seafood like clams or crab meat for variety.
- Make ahead: Assemble the stuffing, cover, and refrigerate for up to 24 hours before baking.
Watch Video Of How Lemon Garlic Seafood Stuffing Works
❓ Frequently Asked Questions About Lemon Garlic Seafood Stuffing
What is the best type of seafood to use for a seafood stuffing recipe?
The best seafood for stuffing depends on personal preference, but a classic combination includes shrimp, crab meat, and white fish like cod or haddock. For a richer flavor, you can also use lobster, scallops, or mussels. Avoid using shellfish that are too delicate (like clams) unless you’re using them in small quantities.
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How should I prepare the seafood before adding it to the stuffing?
Clean and pat the seafood dry thoroughly to avoid excess moisture. For shrimp, peel and devein them, then chop into bite-sized pieces. Crab meat should be drained and flaked, while fish like cod should be diced or cut into chunks. If using lobster or scallops, remove shells and chop finely. Avoid overcooking the seafood to keep it tender.
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What vegetables should I include in seafood stuffing, and how do them?
Classic vegetables for seafood stuffing include celery, onions, bell peppers, mushrooms, and green onions. Sauté them in butter or olive oil until soft, then mix them into the stuffing. For extra flavor, add a pinch of garlic, thyme, or parsley. If using celery and onions, cook them separately to prevent bitterness.
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How do I ensure the seafood stuffing stays moist and flavorful?
To keep the stuffing moist, use butter, olive oil, or a small amount of broth or milk when sautéing the ingredients. Avoid overmixing—fold everything gently to maintain texture. For extra moisture, consider adding breadcrumbs (lightly toasted) or a splash of white wine while cooking. Also, baking at a moderate temperature (350°F/175°C) helps retain juices better than high heat.
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What’s the best way to serve seafood stuffing, and how long should it be baked?
Seafood stuffing pairs well with stuffed baked potatoes, turkey or chicken, or as a standalone side. To bake it, place it in a greased dish (about 1-inch thick) and cover loosely with foil. Bake at 375°F (190°C) for 25–30 minutes for a moist texture. If using a stuffed bread loaf, bake at 350°F (175°C) for 40–45 minutes. Let it rest for 5 minutes before serving to avoid a gummy texture.
