Old Bay Crabmeat Stuffing
Dive into the rich, coastal flavors of Old Bay Crabmeat Stuffing, a seafood-lover's dream that combines fresh lump crabmeat with aromatic vegetables and the unmistakable zest of Old Bay seasoning. This crowd-pleasing stuffing is gently bound with breadcrumbs, a touch of mayonnaise, and a dash of lemon juice for brightness, ensuring that every bite is moist and perfectly seasoned. Whether baked to golden perfection in a casserole dish or used to stuff seafood or poultry, this recipe is a versatile and elegant addition to your table. With its quick prep time and restaurant-quality results, Old Bay Crabmeat Stuffing is ideal for special occasions or whenever you're craving a taste of the Chesapeake Bay. Serve it with a sprinkle of fresh parsley and a squeeze of lemon for a dish that’s sure to impress!
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium (chopped) yellow onion
- 2 chopped celery stalks
- 2 cloves (minced) garlic
- 1 pound fresh lump crabmeat
- 2 teaspoons Old Bay seasoning
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon lemon juice
- 1 cup panko breadcrumbs
- 1 large (lightly beaten) egg
- 3 tablespoons mayonnaise
- 0.5 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.5 teaspoon optional hot sauce
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a baking dish and set it aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté for 3-4 minutes, or until the vegetables are softened and fragrant. Remove the skillet from the heat and allow the mixture to cool slightly.
Inspect the crabmeat for any shells or cartilage. Gently pick through it to ensure it’s clean, taking care not to break up the lumps too much.
In a large mixing bowl, combine the sautéed vegetable mixture, crabmeat, Old Bay seasoning, chopped parsley, lemon juice, and panko breadcrumbs. Mix gently to avoid breaking the lumps of crabmeat.
In a small bowl, whisk together the egg and mayonnaise. Pour this mixture over the crab mixture and combine gently until the stuffing holds together. Add salt, black pepper, and hot sauce (if desired) to taste.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Alternatively, if stuffing seafood or poultry, spoon the mixture into the desired cavity.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the stuffing is heated through.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley and lemon wedges, if desired.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 387 mg | 8% | |
*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.
