Chesapeake Bay Sausage And Crab Stuffing Recipes

ALL PURPOSE CRAB STUFFING

Steps:

• Mix all ingredients in a bowl.
• For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
• For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
• Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
• Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
• Lightly sprinkle paprika over all.
• I love this.

OLD BAY CRABMEAT STUFFING

Steps:

• Preheat oven to 325 degrees F.
• In a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
• Stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
• Combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
• Mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees F for 20 minutes; uncover and bake uncovered another 15 minutes.