SEAFOOD SUPREME STUFFING
Royal Lunch Seafood Supreme Stuffing

Ingredients:

  • 1lb medium shrimp
  • 1lb sea scallops
  • 1lb lobster meat
  • 1 box RoyaL Lunch Milk Crackers
  • 1 cup finely minced celery
  • ½ cup chopped onion
  • ½ cup fresh chopped parsley
  • 1 egg, beaten
  • 1/3 cup dry white wine
  • ½ lb melted butter

  • Cut lobster into bite-sized pieces and gently toss along with other seafood. Saute the celery and onion in a little butter. In a large bowl, mix all the other ingredients, except for the melted butter. Add seafood mixture and toss lightly. Slowly add melted butter making sure that it is evenly distributed. (If not moist enough, add more melted butter). Bake in a large casserole dish for 45 minutes at 350 degrees. Can also be baked in individual serving dishes.
    – Jim & Jennifer, Bristol, RI



    TURKEY or CHICKEN STUFFING
    Royal Lunch Turkey or CHicken Stuffing

    ingredients:

  • 1 box Royal Lunch Milk Crackers
  • 1 roll Jones or Jimmy Dean sausage
  • 1 onion
  • 1 carrot
  • 2 stalks of celery
  • 2 Tbs. butter
  • Turkey stock
  • 1 egg
  • 1 tsp. Poultry seasoning

  • Cook, drain, and cool sausage. Chop onion, carrot, and celery very finely, use food procesor if available. Sautéed vegetables in butter until soft, and add in sausage and 1 cup of crackers. Gradually add stock to moisten, alternate between adding more crackers and stock until desired consistency is obtained. Mix in seasoning and beaten egg. Bake in greased casserole until heated through and top is brown and crispy 30-45 minutes in 350 degree oven. Enjoy!
    – Mary Natale, Barrington, RI

    STUFFED FILET OF SOLE
    Royal Lunch Stuffed Filet of Sole

    Ingredients:

  • 2 large pieces filet of sole
  • 1/4 cup small scallops chopped
  • 1/2 stick margarine or butter, divided
  • 1 box Royal Lunch Milk Crackers
  • 6 dashes red hot sauce
  • 1 stalk chopped celery
  • 1 small can stewed tomatoes
  • 1 large onion sliced
  • Salt, garlic powder, lemon, water

  • For stuffing: sauté scallops on low flame In 1/4 stick butter, 3 dashes hot sauce, salt, generous amount of garlic powder, and the juice of 1/2 lemon. Stir continuously for 5 minutes and remove from heat. Crush 3/4 row of milk crackers, put 1/2 in bowl and add scallops, mix. Then add remaining crackers, reserving a little to coat fish. Add just a little water to moisten the stuffing - not too moist, not too dry.
    Fish prep: add salt, garlic powder, and lemon juice to fish, then stuff. Top with remaining cracker crumbs.
    Sauce: sauté onion and celery with 1/4 stick butter, 3 dashes hot sauce, salt and generous garlic powder. Add tomatoes and 3/4 c water. Cover and simmer, adding water if needed to moisten.
    Prep: put fish in casserole dish. Add sauce to the bottom. Cook at 350 degrees for 30-45 minutes.
    – Chris Oliveria



    CRAB MEAT STUFFING
    Royal Lunch Crab Stuffing

    Ingredients:

  • 1 sleeve Royal Lunch Milk Crackers
  • 1 sleeve Ritz Cracker
  • 1 medium red or green pepper, chopped fine (or half of each color)
  • 1 egg
  • 1 8 oz. package of crab meat or imitation crab meat
  • 6 dashes red hot sauce
  • 1 stalk chopped celery
  • 1 small can stewed tomatoes
  • 1 large onion sliced
  • Salt, garlic powder, lemon, water

  • This stuffing is excellent for stuffed mushrooms or any stuffed fish filet recipe. It can also be crumbled on top of your favorite casserole before baking.

    Crush crackers together in bowl into rough texture. Add in all remaining ingredients and mix throughly until well blended. If the mixture appears to be dry, add more melted butter until desired moisture level is achieved. Bake at 350 degrees for 30 minutes or until lightly browned. Enjoy!
    – Chris Oliveria

    CLAMS CASINO
    Royal Lunch Seafood Supreme Stuffing

    Ingredients:

  • 2 dozen little neck clams open on halfshell
  • 1 box Royal Lunch Milk Crackers
  • 1 medium onion diced
  • 4 cloves of garlic minced
  • 1 jar of sliced pimentos
  • 1/2 diced green pepper diced
  • 1 /2 cup salted butter
  • 3/4 cup white wine or beer
  • 1/2 lb bacon cut into 1 inch pieces
  • Salt and pepper to taste

  • Preheat oven 350 degrees Fahrenheit.
    Open washed and scrubbed little necks to half shell trying to preserve the natural juices. Layout clams on a lined sheet pan evenly spaced . Melt butter in a sauté pan. Add onion and green pepper sauté on medium heat until all is just soft. Add garlic sauté 1 - 2 minutes. Add pimentos and wine or beer and simmer for 4 minutes. Add rough crushed Royal Lunch Crackers stirring until they become moist but not mushy. Salt and pepper to taste. Remove from heat. Slice bacon strips to I inch pieces. Top open clam with stuffing and top with I piece of bacon. Bake 20 minutes, then broil until bacon is crisp. Serve warm.
    – Susan Mattie