By Crums on Central owner and chef, Andrew Crumrine

Ingredients:

• 1 T olive oil
• 2 oz crab
• 2 oz shrimp
• 2 oz light, flaky fish (such as tilapia)
• ½ cup bread crumbs
• ½ cup béchamel sauce
• 2 T Dijon sauce
• 1 T picked thyme
• 2 tsp sherry
• 2 T shallots
• ¼ cup chopped mushrooms
• Salt and pepper
• 1 egg

Cooking Directions:

• Heat olive oil in a sauté pan over medium heat until it shimmers
• In a bowl, mix together crab, shrimp, fish and bread crumbs. Make sure the breadcrumbs are evenly distributed throughout the seafood mixture.
• Pour seafood/breadcrumb mixture into the pan. Stir in béchamel sauce and the next 6 ingredients heat until seafood is opaque and mushrooms are golden brown.

Ways to Serve Seafood Stuffing:

• Stuffed fish (trout, catfish, etc.): butterfly a piece of fish to make a bed. Bake in the oven at 450 degrees for 8 minutes.