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Copycat for storebought seafood stuffing?

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I mean the supermarket type that uses Ritz cracker crumbs, butter, and surimi ("krab"). I thought I had a container but don't. Anyone know what else is in it? I'd like to freestyle some to avoid another trip to the store. TIA!

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  1. Just bumping this - anybody???

    1. How about this? It calls for canned crab and clams but the fake stuff should work too.
      http://www.epicurious.com/recipes/mem...

      2 Replies
      1. re: foodieX2

        Thanks! I actually WANT a wetter stuffing but this link tells me what the other ingredients are, and I am capable of tinkering to get the desired result. I think I may add spinach and other vegetables to it.

        1. re: greygarious

          Good luck!

      2. I wonder if this is a regional thing -- I've never seen seafood stuffing sold in the supermarket before...

        1 Reply
        1. re: boogiebaby

          I'm in the Boston area. Every supermarket has it either in the fresh fish section, or with the pre-packed deli slaw, potato salad, etc. They'll put it in the same type container as those salads, but it all seems to be the same thing so I suspect they buy it from Sysco or a similar vendor, and re-pack, rather than making it in their own commissaries.

        2. At the risk of sounding silly, although I am not a current coastal dweller, what is the use of this stuffing?

          I do a riff on Chef Prudhomme's Seasoned America book stuffing recipe Stuffed Seaside Shrimp but use Ritz crackers and use it to stuff shrimp, talapia, thin cut salmon and usually a shrimp au gratin dish but I;ve used Krab, crab or even minced shrimp in it and usually clam juice as I don't keep shrimp stock around.

          Am I missing a use for this Bah-Stun delight that I cannot source?

          Stuffed clams seems obvious,. but then wouldn't the stuffing have clams in it?

          TIA.

          2 Replies
          1. re: jjjrfoodie

            Here in New England you usually find it used for baked stuffed lobster or shrimp but variations of it can also be found in all kinds of baked/stuffed fishes and shellfish.

            I admit I have never had it with the fake and/or canned stuff nor have I ever purchased it as it is so easy to make. My dad usually made it with shrimp and chorizo in addition to the clams for baked stuffed quahogs which were my favorite. The stuffing in his baked stuffed lobster had lobster in it but I find stuffing and baking a lobster to be an abomination, LOL. He served it to the tourists.

            1. re: jjjrfoodie

              It's typical around here as a topping for baked haddock, broiled butterfied shrimp, and rolled up inside flatfish fillets which are then baked or broiled. The krab or whatever other seafood is in the stuffing is already cooked, since if it weren't, the rolled flounder or sole would be overdone by the time the interior was up to temp.

              I like to mix it with cooked brown rice, then use that as a bed on which I bake fish that has been topped with various oiled or marinated vegetables.