Crab & Bacon Truffle Bread Stuffing
2 Eggs, whisked
1 Cup Half and Half
1/4 Cup Dry White Wine
Juice and Zest of 1 Lemon
1 1/2 Teaspoons Seafood Seasoning
4 Martin's Sandwich Potato Rolls, cubed and left out overnight to dry
1 Pound Crab Meat
4 Slices Ready Bacon, chopped
2 Teaspoons Black Truffles, chopped
1/2 Fire-Roasted Red Pepper, chopped
2 Teaspoons Italian Parsley, chopped
1 Tablespoon Chives, chopped
1/2 Stick Unsalted Butter, softened & divided
Preheat oven to 350 degrees.
Combine egg, half & half, wine, lemon juice & zest and crab seasoning to a mixing bowl, mix well. Fold in bread cubes, crabmeat, bacon, black truffles, roasted red pepper, parsley and chives.
Grease (4) 4 1/4 inch ramekins with butter. Spoon bread pudding mixture in buttered ramekins. Place ramekins on an oven proof pan. Bake for 20-25 minutes.
Remove from oven and allow to rest. Garnish with parsley and shaved truffles.