Seafood Stuffing with Crab and Shrimp Recipe

Introduction

This seafood stuffing combines tender shrimp and lump crab meat with toasted baguette cubes and savory vegetables for a flavorful side dish. It’s perfect for holiday dinners or any special occasion where you want to impress with a rich, comforting stuffing.

Ingredients

• 16-20 oz baguette, cut into 1/2″ cubes
• 4 tbsp butter
• 2 cups diced celery
• 2 cups peeled and diced carrots
• 1 medium white onion, diced
• 4 tsp minced garlic
• 1/2 cup lump crab meat
• 1 lb frozen raw shrimp, thawed, peeled, 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 and pepper, to taste

Instructions

1. Step 1: Spread the bread cubes out onto a large baking sheet in an even layer. Bake at 350°F (175°C) for 10-12 minutes until nicely toasted. Set aside.
2. Step 2: In a Dutch oven, melt the butter over medium heat. Add the diced celery, carrots, and onion. Cook just until the vegetables are slightly softened, about 5 minutes.
3. Step 3: Stir in the minced garlic and chopped shrimp. Cook until the shrimp turn pink, then quickly stir in the lump crab meat. Remove the pot from heat and stir in the toasted bread cubes.
4. Step 4: In a mixing bowl, whisk together the chicken broth, eggs, cream of mushroom soup, crab seasoning, chopped parsley, hot sauce, salt, and pepper until combined. Pour this mixture into the Dutch oven and stir gently until everything is evenly coated.
5. Step 5: Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Transfer the stuffing mixture into the dish and spread it out evenly with a spatula.
6. Step 6: Cover the dish tightly with foil. Bake at 375°F (190°C) for 30 minutes. Remove the foil and bake an additional 30-40 minutes, or until the top is golden brown and toasted.
7. Step 7: Remove the stuffing from the oven and let it rest for 5 minutes before serving.

Tips & Variations

• For extra flavor, use homemade chicken broth or add a splash of white wine to the broth mixture.
• Swap the cream of mushroom soup for cream of celery or cream of chicken for a different taste.
• Gently fold in chopped fresh herbs like thyme or tarragon for added aroma.
• If fresh crab meat is unavailable, substitute with high-quality canned crab or additional shrimp.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes. It can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing mixture a day ahead and refrigerate it covered. When ready, bake as directed, adding a few extra minutes if baking from cold.

Can I use fresh bread instead of toasted cubes?

Toasting the bread cubes helps prevent sogginess and adds texture, so it’s best to toast them first. If using fresh bread, consider drying the cubes in the oven at a low temperature before assembling.

Seafood Stuffing with Crab and Shrimp Recipe

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★★★★★

4.6 from 150 reviews

• Author: Naomi
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

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Description

A savory seafood stuffing recipe combining toasted baguette cubes with succulent shrimp and lump crab meat, enhanced by aromatic vegetables and seasoned with crab seasoning and hot sauce. This baked dish is perfect as a flavorful side for holiday meals or special occasions.

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Ingredients

Scale 1x2x3x

Bread

• 16–20 oz baguette, cut into 1/2” cubes

Vegetables

• 2 cups diced celery
• 2 cups peeled and diced carrots
• 1 medium white onion, diced
• 4 tsp minced garlic

Seafood

• 1/2 cup lump crab meat
• 1 lb frozen raw shrimp, thawed, peeled, tails removed, and chopped

Wet Ingredients

• 3 cups chicken broth
• 2 medium eggs
• 1 (10.5 oz) can condensed cream of mushroom soup

Seasonings & Others

• 4 tbsp butter
• 1 1/2 tsp crab seasoning
• 1/4 cup fresh chopped parsley
• 1 tsp hot sauce
• Salt and pepper, to taste

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Instructions

1. Toast the Bread: Spread the bread cubes onto a large baking sheet in an even layer. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until nicely toasted but not browned. Remove and set aside.
2. Sauté the Vegetables: In a dutch oven, melt the butter over medium heat. Add the diced celery, carrots, and onion. Cook, stirring occasionally, until the vegetables are slightly softened but still retain some bite.
3. Add Garlic and Seafood: Stir in the minced garlic and chopped shrimp. Cook just until the shrimp turn pink, about 2-3 minutes. Quickly fold in the lump crab meat, then remove the dutch oven from heat.
4. Combine with Bread: Add the toasted bread cubes into the dutch oven, stirring well to incorporate the seafood and vegetables evenly.
5. Mix Wet Ingredients: In a separate mixing bowl, whisk together the chicken broth, eggs, condensed cream of mushroom soup, crab seasoning, chopped parsley, hot sauce, and salt and pepper until the mixture is smooth and well combined.
6. Combine Everything: Pour the liquid mixture into the dutch oven with the bread and seafood mixture. Stir until the stuffing is evenly coated and all ingredients are thoroughly combined.
7. Prepare for Baking: Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Transfer the stuffing mixture into the dish and use a spatula to spread it out evenly.
8. Bake Covered: Cover the baking dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes to allow the stuffing to set and heat through.
9. Bake Uncovered: Remove the foil and return the dish to the oven. Bake for an additional 30-40 minutes or until the top is golden brown and toasted to your liking.
10. Rest and Serve: Carefully remove the baking dish from the oven and let the stuffing rest for 5 minutes to firm up before serving.

Notes

• Use day-old baguette or toast fresh bread to ensure it absorbs the liquid without becoming mushy.
• Adjust the amount of hot sauce to your preferred spice level.
• Make sure shrimp are thawed and properly peeled for the best texture.
• Covering the stuffing during the first half of baking helps it stay moist; uncovering at the end creates a delicious crunchy top.
• This stuffing can be prepared a day ahead and refrigerated before baking.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: seafood stuffing, shrimp stuffing, crab meat stuffing, baked stuffing, holiday side dish