Seafood Stuffing

5 from 1 vote

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.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dinner, Side, Side Dish

Cuisine: American, Southern

Servings:

Calories: 212kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

16-20 oz baguette cut into 1/2" cubes
4 tbsp butter
2 cups diced celery
2 cups peeled diced carrots
1 medium white onion diced
4 tsp minced garlic
1/2 cup lump crab meat
1 lb frozen raw shrimp thawed, peel & tails removed, and chopped
3 cups chicken broth
2 medium eggs
1 10.5 oz can condensed cream of mushroom soup
1 1/2 tsp crab seasoning
1/4 cup fresh chopped parsley
1 tsp hot sauce
salt & pepper to taste

US Customary - Metric

Instructions

Spread the bread out onto a large baking sheet in an even layer. Bake at 350 degrees for 10-12 minutes, until nicely toasted. Set aside.
16-20 oz baguette
In a dutch oven, melt the butter over medium heat. Stir in the veggies, cooking just until slightly softened.
4 tbsp butter, 2 cups diced, 2 cups peeled, 1 medium white onion
Stir in the garlic and shrimp, cooking just until the shrimp turn pink. Quickly stir in the crab. Remove the pot from heat, and stir in the bread crumbs.
4 tsp minced garlic, 1 lb frozen raw shrimp, 1/2 cup lump crab meat
To a mixing bowl, add the broth, eggs, condensed soup, crab seasoning, parsley, hot sauce, and salt & pepper. Whisk until the mixture's evenly combined. Pour into the dutch oven, and stir until the stuffing and liquid are evenly combined and everything's evenly coated.
3 cups chicken broth, 2 medium eggs, 1 10.5 oz can condensed cream of mushroom soup, 1 1/2 tsp crab seasoning, 1/4 cup fresh chopped parsley, 1 tsp hot sauce, salt & pepper
Lightly spray a 9x13" baking dish with non-stick cooking spray. Transfer the stuffing into the dish, and use a spatula to spread it out evenly.
Cover the dish tightly with foil. Bake at 375 degrees for 30 minutes. Remove the foil, return the dish to the oven, and bake an additional 30-40 minutes, or until top is golden brown & toasted.
Remove the dish from the oven and let rest for 5 minutes before serving.

Notes

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.

Nutrition