Crabmeat Stuffing Recipe #13133
elegant, southern-seafood stuffing
by kyle martin
1¼ hours | 15 min prep
SERVES 10 -12
- 15 slices white bread
- 1 lb claw crabmeat
- 1 lb lump crabmeat
- 1 cup whipping cream
- 1/2 cup dry sherry
- 1 1/2 teaspoons Old Bay Seasoning
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon white pepper
- 2 teaspoons hot sauce
- 1 1/2 teaspoons Dijon mustard
- 2 cups shredded provolone cheese or shredded swiss cheese
- 3/4 cup minced celery
- 3/4 cup chopped green bell pepper
- 5 green onions, sliced
- 1 tablespoon vegetable oil
- 1/4 cup mayonnaise
- Cut bread slices into 3/4-inch squares.
- Place in a single layer on a baking sheet.
- Bake at 350 degrees for 10 minutes or until lightly toasted.
- Set aside.
- Drain crabmeat, removing any bits of shell; set aside.
- Bring whipping cream and sherry to a boil; boil 5 minutes.
- Stir in Old Bay seasoning and next 5 ingredients.
- Gradually add cheese, stirring until blended.
- Set aside Saute celery, green bell pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender Combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently Spoon into a 13*9-inch baking dish coated with cooking spray.
- Bake at 350 degrees for 40 minutes or until bubbly.
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5 stars