CRABMEAT AND SHRIMP STUFFED SUMMER SQUASH

Prep Time: 45 Minutes
Yields: 6 Servings

Comment:
Once again, we take a traditional vegetable of Bayou Country and give it a different twist by stuffing it with shellfish. Try using local vegetables in this recipe.

Ingredients:
½ pound lump crabmeat
½ pound small shrimp
3 medium yellow summer squash
¼ pound butter
1 cup minced zucchini
¼ cup minced onions
¼ cup minced celery
1 tbsp minced garlic
¼ cup minced red bell peppers
1 tsp lemon juice
salt and cayenne pepper to taste
1 cup Italian breadcrumbs

Method:
Preheat oven to 375°F. Slice yellow squash lengthwise into 2 equal halves. Remove neck from squash, place halves in pot of boiling water. Cook 8–10 minutes or until skin is tender. Finely dice neck of squash and set aside. Remove squash from water and allow to cool. In a heavy-bottomed sauté pan, melt butter over medium-high heat. Sauté diced yellow squash, zucchini, onions, celery, garlic and bell peppers 3–5 minutes or until vegetables are wilted. Gently fold in lump crabmeat and shrimp. Pour in lemon juice and cook 1 minute. Remove from heat and season with salt and cayenne pepper. Mix in breadcrumbs a little at a time, until mixture is held together but not too dry. Using a metal spoon, scoop seed section from center of squash and discard. Divide stuffing equally into 6 portions then stuff into squash halves. Place on a baking pan, sprinkle with additional breadcrumbs and bake 10–15 minutes or until squash is golden brown.