Crabmeat & Shrimp Stuffed Summer Squash
PREP TIME: 45 Minutes
Serves: 6

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.


  • 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

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.

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