Long story short, I bought too much shrimp and scallops with the intention of making stuffed salmon for two. How do we feel about freezing left-over stuffing? I'm winging it, but I'll put ingredients below in a recipe-esque format to satisfy post requirements and inform responses. Again, this is obviously not the recipe: - Lump crab - Peeled and deveined shrimp - Sea scallops - Mascarpone cheese - Parmesan - Herbs and seasonings The shellfish will be fairly finely chopped and fully cooked. My concern is the palatability of the frozen and thawed finished product. I absolutely will not use the shellfish for anything else before it goes bad, and I have an excess of mascarpone as well, so I'm not looking for alternative ways to use it. Thanks in advance! submitted by /u/ThrowRA-CappyDirect