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How To Make The Best Easy Seafood Stuffing

Updated on July 5, 2014

Seafood Dressing

Seafood Stuffing made easy
Seafood Stuffing made easy

Ingredients for Seafood Stuffing

This is such an easy recipe that everyone would enjoy (unless they don't like seafood of course) You can add whatever other seafood you would like or substitute for the seafood ingredients in this recipe also!

Recipe Ingredients: for Seafood Stuffing

  • 3 Boxes Stove Top Stuffing (3 Boxes will make plenty for a family of 6)

  • (2 small pkgs) frozen salad shirmp

  • 2 pkgs of Imitation crab sticks/wedges

  • 1 stick butter
  • 1 1/2 garlic bulbs
  • Optional: Celery
  • Optional Onion

Now, keep in mind ingredients above will feed about 6-8 people as a side dish. You can adjust how much to buy accordingly. There really isn't a "set" amount of anything in this recipe.That's what makes it even more great! Add or don't use as much as you need of any of it.

Tradition For Thanksgiving For The Stuffing

This is our tradition to make every Thanksgiving. It's a seafood stuffing, and there are many variations, but this is everyone's favorite. We always make a small bowl without the seafood, in case some don't like seafood, or are allergic. Keep that in mind if making for a lot of people.

Great For Nonstick Cooking- Dishwasher Safe

How To Make the Seafood Dressing

This is such an easy recipe and doesn't take long. The longest part is peeling the garlic bulbs. .After you peel your bulbs, chop them up fairly well. I would say about a centimeter big. Again, it's all how you like it. Tip: Before you begin, I suggest chopping up everything in little pieces, especially the garlic. It does take a while to cut. You want to chop the garlic. Again, it really depends on how much you like garlic pieces, but we cut them up into pieces about the size of a pencil eraser. The salad shrimp shrinks while you are cooking it, so you don't want to cut that up anymore unless you want it almost minced, which really gives it no flavor. The crab meat just cut into small pcs, but not minced. This recipe pretty much lets you dictate how you want everything, so you can't mess it up.

  • Next, put In a fairly large non-stick skillet, put in your stick of butter on a low setting, until it melts. Add your garlic and let it sauté for about 10 mins. While the garlic is sauteing in your butter, go ahead and chop up the imitation crab meat.

  • Now, throw in your salad shrimp and crab meat and let it simmer for about 25 mins. Constantly stirring to avoid burning please. * It will smell so delicious, you will eat the seafood before you even get it in to the stuffing.

  • After its been simmering for 20 mins or so, go ahead and prepare the water for the stuffing according to the directions. Just make the stuffing.

  • Now, all you do is get a BIG bowl so you can put the seafood mix in the stuffing and toss it all together.

You will never eat stuffing again without the seafood. Hope I explained it well enough, it's really pretty easy and as I said, there isn't really a right way or wrong way. It's just a matter of how big you like your garlic chopped, your crab meat and shrimp. If you have any questions if I didn't quite explain it right, feel free to comment and let me know if I can clear it up.

I can pretty much tell you it will be a Thanksgiving favorite, but you will enjoy it so much, you will make it anytime.

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    • weezyschannel profile image

      Lisa 8 months ago from Central USA

      Wow! Thank you for the tip on a better way to cut garlic! I would have never thought of that!

    • weezyschannel profile image

      Lisa 9 months ago from Central USA

      Wonderful idea! I would have never thought of that thank you!

    • weezyschannel profile image

      Lisa 5 years ago from Central USA

      Never tried peeling it with a knife. Great idea! thank you

    • DeborahNeyens profile image

      Deborah Neyens 5 years ago from Iowa

      This sounds good and very easy to make. Since you mentioned what a pain it is to peel garlic, try this tip: smash the garlic clove with the side of a chef's knife (be careful not to cut yourself) or with a can of tomatoes. The peel comes right off.