Seafood-stuffed Lemons

Seafood-stuffed Lemon

Total time:  Approximately 35 minutes.

2 large lemons
1 cup chopped or shredded COOKED seafood
1/2 cup shredded cheese
1/4 cup breadcrumbs
1 full scallion, chopped (about 2 tablespoons)
1/2 stalk of celery, diced (about 2 tablespoons)
1/2 teaspoon ground dry mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon garlic powder
salt and pepper to taste

Preheat oven to 400 degrees.

Cut each lemon in half the “short” way, so that each side can be cupped in a hand. Using a spoon, scoop out most of the fruit. Don’t dig deep!!!! If you cut into the rind, you’re likely to get some real bitter bites. The best way to do this is to just use a hand juicer to flatten the insides of the lemon. (I froze my leftover lemon juice in the ice cube tray, one tablespoon per cube.)

In a medium bowl, mix together meat, cheese, breadcrumbs, onions, celery, dry mustard, Worcestershire sauce, lemon juice, garlic, salt and pepper.

Stuff each lemon half as tight as you can with the stuffing.

Bake for 15-20 minutes, or until the tops are golden brown.

I used 5 large prawns, a handful of crab meat, and a handful of tuna (leftovers from sushi night, fried in a pan). I was originally planning to put an egg in the mix to hold it all together, but I forgot. The filling was plenty moist and held together well, though, so I left the egg out of the recipe. Unless your meat is really dry, I see no reason to add an egg.

I baked my stuffed lemons in my cupcake pan.