Instructions: Sautee celery, onion, and garlic in margarine for until translucent. Add pollock and cook for 5 to 7 minutes. Add shrimp and cook for 2 minutes.

Drain most (but not all) of liquid from pan. Stir in shrimp base and peppers. Fold in croutons and breadcrumbs. Fold in crab meat.

This recipe yields 6 servings.

Comments: Joes Crab Shack uses this stuffing to make their Crab Balls (roll stuffing into 1" balls, roll in flour, and deep-fry until brown), their Crab Stuffed Shrimp (peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut-side up in a small oven-proof dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted butter, and bake in 375 degree oven for 15 to 20 minutes or until browned), and their "Stuffed Shrimp Embrochette" (see recipe).

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