Joe's Crab Shack Seafood Stuffing


  • 1/4 cup margarine
  • 1/2 bunch celery, trimmed and diced
  • 3 large onions, diced
  • 1 1/2 Tbsp minced garlic
  • 1/2 lbs pollock fillets
  • 1/2 lbs salad shrimp, chopped
  • 1 oz shrimp base
  • 1/4 tsp cayenne pepper
  • 1/4 tsp white pepper
  • 2 cups croutons
  • 1/4 cup seasoned bread crumbs
  • 1/2 lbs crab claw meat


Sauté celery, onion, and garlic in margarine until translucent.

Add pollock and cook for 5-7 minutes.

Add shrimp and cook for 2 minutes.

Drain most (but not all) of liquid from pan.

Stir in shrimp base and peppers. Fold in croutons and breadcrumbs. Fold in crab meat.

NOTES: Joe's Crab Shack uses this stuffing to make their Crab Balls (roll stuffing into 1-inch balls, roll in flour, and deep-fry until brown), their Crab Stuffed Shrimp (peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted butter, and bake in 375° F oven for 15 to 20 minutes or until browned), and their Crab Stuffed Shrimp Embrochette.

Makes 4 to 6

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