1/4 cup margarine
1/2 bunch celery – trimmed, diced
3 lrg. onions – diced
1 1/2 Tbls. minced garlic
1/2 lb. pollock fillets
1/2 lb. salad shrimp – chopped
1 oz. shrimp base – see Notes, below
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat
Sauté celery, onion, and garlic in margarine for until translucent. Add pollock and cook for 5-7 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.
* Shrimp base is a thick, paste-like bouillon that can be found in the supermarket next to the bouillon and granules. If you can’t find it, use chicken soup base OR 2 tsp. chicken bouillon granules.