Chef John Folse: Crab meat and shrimp stuffed summer squash

(WVUE) - The recipe takes a traditional vegetable of Bayou Country and gives it a different twist by stuffing it with shellfish. Although this calls for crab and shrimp, you could also use crawfish or oysters. When preparing, try using local vegetables to really enhance this dish. It can be used as either a side or an entrée.

Prep Time: 45 Minutes

Yields: 6 Servings

Ingredients:

½ pound lump crabmeat

½ pound small shrimp, peeled and deveined

3 medium yellow summer squash

¼ pound butter

1 cup minced zucchini

¼ cup minced onion

¼ cup minced celery

¼ cup minced red bell pepper

1 tbsp minced garlic

1 tsp lemon juice

salt and cayenne pepper to taste

1 cup seasoned Italian breadcrumbs, divided

1 tsp paprika

Method:

Preheat oven to 375°F. Slice yellow squash lengthwise into 2 equal halves. Remove neck from squash then 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, onion, celery, bell pepper and garlic 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 paprika. Bake 10–15 minutes or until squash is golden brown.