Scallop, Shrimp & Crab Stuffed Clam Shells
Servings
Prep Time
Cook Time
Ready In
Recipe: #1338
October 25, 2011
Categories: Main Dish, Side Dishes, Shellfish, Scallops, Shrimp, North American, Make-Ahead, Quick Meals, Entertaining, Oven Bake, Stove Top more
"I got this idea from a local grocery store who sells stuffed clam shells; but this is so much better. My own mix of scallops, shrimp and crab; tossed with a fresh bread crumbs mix and vegetables. Stuffed in a clam shell and baked until golden brown. Delicious! I sometimes will serve this along side grilled steak or fish; or as a main dish with a salad and cup of soup for something a bit lighter. Now, most grocery stores with a seafood counter or any seafood market will always have clam shells they are willing to sell to you. Usually 4 for a dollar, inexpensive. I reuse mine all the time. After I am done serving them, I clean, boil, dry, and they are ready for another time. But, you can also get oven proof ones at a party store or ceramic ones at many home stores; or just use a ramiken. The clam shells just look pretty."
Ingredients
- FOR SEAFOOD (you want a mix of approximately 2 1/4 cups)
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- FOR STUFFING MIX
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Nutritional
- Serving Size: 1 (383.2 g)
- Calories 569.7
- Total Fat - 34.6 g
- Saturated Fat - 12.1 g
- Cholesterol - 237.1 mg
- Sodium - 1342.5 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 1.2 g
- Sugars - 2.4 g
- Protein - 47.3 g
- Calcium - 256.6 mg
- Iron - 3.7 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.2 mg
Step 1
Seafood ... You want a mix of approximately 2 1/4 cups. But you can mix it up any way you want. I usually get small shrimp and bay scallops since they will be cut up, it isn't necessary to pay a premium price for the extra large. The stuffing mix will freeze well, so if you have leftover, just pop in the freezer. I have found the amounts for the shellfish to work out pretty well. Rough chop the seafood and set off to the side to take the chill off. If using canned crab, sift through the crab to make sure there are no shells or cartilage and drain well.
Step 2
Add the butter to a medium saute pan and bring to medium high heat. Add the shrimp and scallops and cook just 1-2 minutes until the shrimp are pink and the scallops are firm. These are small pieces and don't take more than a minute or two. Remove immediately and add to a bowl with the crab meat. Make sure to add all the butter too.
Step 3
Vegetables ... In the same pan, add the butter (there is extra butter, but this is added to stuffing mix) and bring to medium to medium high heat again. Add in the garlic, celery, onion and cook 3-4 minutes until the vegetables are tender. Add in the pimentos, old bay seasoning, lemon juice, mix well and remove from the heat. Let it cool a couple of minutes and add to the seafood, including the butter in the pan too.
Step 4
Breading ... Add the milk to a pie plate and dip each piece of bread for only a second to lightly moisten it. Then break up the bread over the bowl with the vegetables and the seafood. Three (3)-4 pieces should equal about 1 1/2 cups of breading. Add in the parsley, parmesan, and season with a pinch of salt and pepper. The stuffing should be moist which is what you want. If it is too moist, add a few dry bread crumbs, only if necessary.
Step 5
Bake ... Whether using clam shells or baking dishes, spray with a non-stick spray and then add the stuffing. About 1 cup per shell or ramiken. Bake on the middle shelf, 350 degree oven for 15-20 minutes. Everything is already cooked you are just warming everything up.
Step 6
Serve ... A grilled steak or fish is perfect with this side dish. Or for me, I love to serve this as a main dish with a bowl of soup and salad. ENJOY!
Tips & Variations
No special items needed.
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