Seafood stuffing is a regional twist on Grandma’s tried and true side dish. Each indulgent bite brims with a heaping helping of seafood favorites, like shrimp and lump crab.

I feel like we eat the same things year after year for holiday dinners. Don’t get me wrong, I love our traditional favorites, and adore having & knowing generations of family recipes.

Stuffing is pretty standard throughout the season, but I’ve got a scrumptious new way to infuse our traditional stuffing (technically dressing since it’s not going in a bird) with gourmet flavor.

It gets a big dose of crab and shrimp to pay homage to regional flavors while also honoring Grandma’s tried and true method for the holiday side.

Savory stuffing with plenty of delightful crunchy bits studded with tender veggies and tossed with Mid-Atlantic seafood favorites.

It’s a real winner that almost overshadows the turkey.

And it’s easy enough for any cooking level, but chock full of gourmet flavor so you can impress even if you are a cooking newbie.

It’s the perfect side dish to a family dinner, especially one shared during the holidays.

Ingredients

To make this you’ll need:

Baguette– A 16-20 ounce baguette cut into 1/2″ cubes
Butter– To saute the veggies
Veggies– Diced celery, peeled and diced carrots, and diced white onion
Garlic– Minced
Crab meat– Lump crab.
Shrimp– Thawed frozen raw shrimp that’s been peeled and deveined. Remove the tails and chop it.
Chicken broth– You could sub turkey broth if you find it.
Eggs
Condensed soup– I use cream of mushroom, but cream of chicken or celery will also work.
Seasonings– Crab seasoning like Old Bay, chopped fresh parsley, hot sauce, salt and pepper

How to Make

Making this seafood stuffing is very easy.

Start by spreading the cubed bread out onto a large baking sheet in an even layer.

Bake the bread at 350 degrees for 10-12 minutes, just until it’s nicely toasted.

While the bread toasts, melt the butter in a Dutch oven over medium heat.

Stir in the veggies, cooking just until slightly softened.

Once the veggies have softened slightly, stir in the garlic and shrimp.

Let it cook just until the shrimp turn pink.

Quickly stir in the crab.

Remove the pot from heat and stir in the bread pieces.

Set the stuffing base aside.

Then whisk the broth, eggs, condensed soup, spices, parsley, hot sauce, and salt and pepper together in a mixing bowl until the mixture’s evenly combined.

Pour the mixture over the bread mixture into the dutch oven.

Stir until the stuffing and liquid are evenly combined.

Transfer the stuffing into a 9×13″ baking dish that’s been sprayed with nonstick spray, spreading it out evenly.

Cover the dish tightly with foil.

Bake the stuffing at 375 degrees for 30 minutes.

After 30 minutes, remove the foil, return the dish to the oven, and bake the stuffing for an additional 30-40 minutes or until top is golden brown and toasted.

Remove the dish from the oven and let it rest for 5 minutes before serving.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for no more than 2 days.

Reheat it in the microwave or in a hot oven until warmed through.

Tips and Tricks

Drain the lump crab meat before adding it to the skillet.
You don’t need as much salt as you might think since the broth, condensed soup, and crab seasoning all have salt.
The stuffing should be fairly moist before you bake it and that’s ok. It won’t be soggy after it bakes but will brown up beautifully.

Other Stuffing Recipes

Seafood stuffing is an indulgent, regional twist on the classic Thanksgiving side dish.

Make it this holiday season and enjoy!

Looking for other stuffing recipes?

Try these:

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