Seafood Stuffed Summer Squash
From debrasteward 16 years agoIngredients
- 4 yellow summer squash, cleaned, cut in half lengthwise shopping list
- 1 & 1/2 cups quality cooked crab meat, pick out any shell shopping list
- 2 cups finely torn fresh bread crumbs shopping list
- 1/2 cup finely diced celery shopping list
- 1/2 cup finely diced onion shopping list
- small carrot,shredded shopping list
- 1 t dried parsley shopping list
- salt/pepper to taste shopping list
- 2 T butter shopping list
- 1/2 cup low sodium chicken broth shopping list
- Old Bay Seasoning, 1/4 t - OPTIONAL shopping list
How to make it
- Clean squash, cutting in half length-wise and scoop out insides - reserve. Cut on rounded side so that squash halves will not roll over in baking dish. Cook halves on plate in microwave for about 4 minutes - to help speed up cooking later!
- Sautee celery, onion, scooped squash, and shredded carot in butter until tender and let cool.
- In bowl, combine cooked vegetables, bread crumbs and lightly toss together.
- Add parsley and salt/pepper to taste.
- Add crab meat - and combine lightly. Try not to break up larger pieces too much.
- Add just enough chicken broth to moisten mixture.
- Spoon mixture into squash halves and place into lightly oiled baking dish. Add a little chicken broth to bottom of pan to keep squash bottoms from drying out.
- Dot with additional butter (OPTIONAL)
- Sprinkle with old bay (OPTIONAL)
- Bake at 350 until golden brown/crispy on top and squash pierces easily with tip of knife - about 20-30 minutes.
- Other variations - you can add roasted bell pepper, substitute cooked shrimp for crabmeat or chicken - anything goes!
People Who Like This Dish 2
- clbacon Birmingham, AL
- debrasteward Sterling, VA
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