#FishFridayFoodies ~ Savannah Seafood Stuffing

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

This month fish is getting "stuffed"! "Stuffing is not just for Turkey! Let's get creative and share some stuffed fish recipes. How about a whole stuffed fish, or stuffed shrimp or fish fillets, perhaps a stuffing recipe containing fish (oysters anyone?) or a lobster or crab imperial. Your only limitation is your imagination."

And off I went! I stumbled across this seafood stuffing recipe that turned out to be a really tasty treat. It was moist, and jam packed with seafood and tender bites of veggies. We all really enjoyed it! It's very hearty and filling and we debated back and forth what we thought this might best be served alongside, because it has SO much seafood in it! I voted for a big crisp salad, or perhaps steak for "surf and turf"? However you might choose to enjoy it, this seafood stuffing was a tasty surprise!

Savannah Seafood Stuffing adapted from TIANA1T on AllRecipes

1 TBS olive oil
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
8-oz crabmeat, drained and flaked
4-oz pound medium shrimp - peeled and deveined
1/4 cup seasoned dry bread crumbs
3-oz package corn bread stuffing mix
1/2 (10.75 ounce) can condensed cream of celery soup
3/4 - 1 cup chicken broth (more / less to desired texture)
3-oz shredded smoked gouda cheese

  1. Heat the oil in a large skillet over medium heat. Add the bell pepper, onion, celery, crabmeat, and shrimp; cook and stir for about 5 minutes or until veggies are beginning to soften. Set aside. 
  2. In a large bowl, stir together the stuffing and bread crumbs. Mix in the vegetables and seafood from the skillet. Stir in the cream of celery soup and as much of the chicken broth as you like. Spoon into a 2-quart baking dish sprayed with non-stick cooking spray.
  3. Sprinkle with the cheese.
  4. Bake uncovered for 30 minutes in the preheated oven, or until well heated and cheese is melted and bubbly.


  1. Sounds like a flexible dish that you could serve casserole style or maybe stuff into peppers. Do you think the can of cream of soup could be substituted with a cream based sauce

    1. Jade I certainly don't see why not - it just needs that extra moisture / richness from something creamy, so a thickened cream sauce could work very nicely!

  2. This looks so great, Rebekah. I can see just eating that out of the baking dish with a spoon. Did I just admit that outloud?

  3. This sounds so good Rebekah. How fun to experiment and make a fish stuffing! I bet it would be fabulous stuffed into a steak roulade!

  4. Love this, never thought of making a simple stuffing but it would go great stuffed into a nice grouper or snapper or just all by itself.

  5. Never mind the side dish, just give me a spoon and this fabulous stuffing and I'm good! I was thinking though, if one were pushed, it would be great over pasta or as a topping for baked potatoes.


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