Sauté the celery and onion in the butter until tender. Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes. Add the crushed crackers and mix well. Add the sherry and continue to cook for another 2 minutes. This is enogh stuffing for six lobsters.
Fold the crab and shrimp into the stuffing mixture. Transfer the stuffing to a 9 x 11-inch baking dish and spread in an even layer. Sprinkle the remaining ½ tablespoon parsley evenly over the top. Cover with foil. Bake the stuffing for 30 minutes, or until warmed through and the shrimp is fully cooked.
All the exact steps for this low-carb stuffing are in the printable recipe card at the bottom of this post, but first, here is a quick overview and more tips! In a large skillet over medium-high heat, melt the butter-flavored coconut oil (or butter or ghee). Add the diced onions and celery and cook until soft.
Seriously, stuffed salmon with crab meat is already perfect without adding fillers! That means that this recipe is not only paleo and low carb, it’s also gluten-free. It contains no nuts, coconut, or any other flour substitutes.