COMMENT:
Once again, we take a traditional vegetable of Bayou country and
incorporate a different twist to create a dish that will certainly
give the cook something to experiment with. Try using some of your
local vegetables in this recipe.
INGREDIENTS:
- 1/2 pound lump crabmeat
- 1/2 pound small shrimp
- 3 medium size yellow summer squash
- 1/4 pound butter
- 1 cup minced zucchini
- 1/4 cup minced onions
- 1/4 cup minced celery
- 1 tbsp minced garlic
- 1/4 cup minced red bell pepper
- 1 tsp lemon juice
- salt and cayenne pepper to taste
- 1 cup seasoned Italian bread crumbs
METHOD:
Preheat oven to 375 degrees F. Slice yellow squash lengthwise into
two equal halves. Remove neck from squash and finely dice for recipe.
Place squash halves in pot of boiling water and cook for eight to
ten minutes, or until skin is tender. Remove from water and allow
to cool. In a heavy bottom sauté pan, over medium high heat,
melt butter. Add zucchini, yellow squash, onions, celery, garlic
and bell peppers. Sauté approximately three to five minutes
or until vegetables are wilted. Add lump crabmeat and shrimp and
fold gently into mixture. Add lemon juice and cook one additional
minute. Remove from heat and season to taste using salt and cayenne
pepper. Add bread crumbs, a little at a time, until squash mixture
is held together, but not too dry. Using a metal spoon, scoop seed
section from center of yellow squash and discard seeds. Divide stuffing
equally between six halves, stuff and place on baking pan. Sprinkle
with additional breadcrumbs and bake ten to fifteen minutes until
squash is golden brown. |
