{"id":594,"date":"2009-11-13T15:49:34","date_gmt":"2009-11-13T22:49:34","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=594"},"modified":"2011-08-29T11:47:11","modified_gmt":"2011-08-29T18:47:11","slug":"seafood-stuffed-lemons","status":"publish","type":"post","link":"http:\/\/recipes.cuppylicious.net\/?p=594","title":{"rendered":"Seafood-stuffed Lemons"},"content":{"rendered":"
\"Seafood-stuffed<\/a>

Seafood-stuffed Lemon<\/p><\/div>\n

Total time:\u00a0 Approximately 35 minutes.<\/p>\n

2 large lemons
\n1 cup chopped or shredded COOKED seafood
\n1\/2 cup shredded cheese
\n1\/4 cup breadcrumbs
\n1 full scallion, chopped (about 2 tablespoons)
\n1\/2 stalk of celery, diced (about 2 tablespoons)
\n1\/2 teaspoon ground dry mustard
\n1\/2 teaspoon Worcestershire sauce
\n1 tablespoon lemon juice
\n1 teaspoon garlic powder
\nsalt and pepper to taste<\/p>\n

Preheat oven to 400 degrees.<\/p>\n

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!!!!<\/strong> 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<\/a> to flatten the insides of the lemon. (I froze my leftover lemon juice in the ice cube tray, one tablespoon per cube.)<\/p>\n

In a medium bowl, mix together meat, cheese, breadcrumbs, onions, celery, dry mustard, Worcestershire sauce, lemon juice, garlic, salt and pepper.<\/p>\n

Stuff each lemon half as tight as you can with the stuffing.<\/p>\n

Bake for 15-20 minutes, or until the tops are golden brown.<\/p>\n

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.<\/p>\n

I baked my stuffed lemons in my cupcake pan.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Cooked seafood stuffed in a lemon rind, great for using leftover meat or vegetables. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[45,35,66],"tags":[25,22,37],"_links":{"self":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/594"}],"collection":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=594"}],"version-history":[{"count":6,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/594\/revisions"}],"predecessor-version":[{"id":598,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/594\/revisions\/598"}],"wp:attachment":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=594"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=594"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=594"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}