Crabmeat Dressing
Indulge in the savory decadence of Crabmeat Dressing, a flavorful twist on classic stuffing that's perfect for holidays, special occasions, or any seafood-inspired feast. This recipe combines sweet, tender fresh crabmeat with aromatic vegetables like onion, celery, and green bell pepper, all sautéed in buttery perfection. Cubed day-old bread absorbs a rich, Cajun-seasoned mixture of chicken stock and eggs, creating a moist, flavorful base with just the right kick of paprika and thyme. Enhanced by the freshness of chopped parsley and baked to golden, crispy perfection, this crabmeat dressing is a crowd-pleasing side dish that beautifully balances elegance and comfort. Whether served alongside roasted meats or enjoyed as the star of the table, this dish is a must-try for seafood lovers seeking something truly unique.
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Recipe Information
Ingredients
- 6 tablespoons Butter
- 1 medium (finely diced) Yellow onion
- 2 stalks (finely diced) Celery
- 1 medium (finely diced) Green bell pepper
- 2 cloves (minced) Garlic
- 1 pound (picked clean of shells) Fresh crabmeat
- 4 cups (cubed) Day-old bread
- 1.5 cups Chicken stock
- 2 large Eggs
- 1 teaspoon Cajun seasoning
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons (chopped) Fresh parsley
- 1 as needed (for greasing the pan) Olive oil or cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish with olive oil or cooking spray.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for 3-5 minutes, or until the vegetables become softened and fragrant.
Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
Remove the pan from heat and gently fold in the crabmeat. Be careful not to break up the lumps too much.
In a large mixing bowl, combine the cubed bread and the vegetable-crab mixture.
In a separate small bowl, whisk together the chicken stock, eggs, Cajun seasoning, thyme, paprika, salt, and black pepper.
Pour the wet mixture over the bread mixture and toss gently to coat. The bread should absorb the liquid, creating a moist but not soggy consistency. If necessary, add a bit more chicken stock one tablespoon at a time.
Fold in the chopped parsley evenly throughout the mixture.
Transfer the dressing to the prepared baking dish and spread it out evenly. Cover with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crispy.
Remove the dressing from the oven and allow it to rest for about 5 minutes before serving.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.0 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 359 mg | 28% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
