Crabshrimpdressing Recipes

CRAB & SHRIMP DRESSING

Steps:

• Heat oven to 350°. Coat 13x9-inch pan with non-stick spray.
• In large pan melt butter, add onion, celery and pepper. Cook 3-4 minutes. Stir in soup, sour cream, mayonnaise and Worcestershire sauce.
• Fold in crab meat and shrimp. Cook till heated through, stirring. remove from heat and set aside.
• Place stuffing in large bowl, add seafood mixture and mix well. Spoon evenly into dish.
• Cover with foil and bake 25 minutes. Remove foil and bake 15-25 minutes more.

SEAFOOD DRESSING

Steps:

• Preheat the oven to 375 degrees.
• Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
• In a medium sized bowl, combine cornmeal, flour, and sugar. Add beaten egg to dry ingredients.
• Add milk and whisk until thoroughly combined.
• Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
• Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
• Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
• Allow cornbread to cool while preparing the stuffing mixture.
• Mince onion, celery, tarragon and parsley. Set aside.
• Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
• In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
• Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
• Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
• Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
• Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
• Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
• Taste batter for flavor and adjust seasonings to your liking.
• Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
• Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
• Remove from the oven and let stuffing rest for 15-20 minutes before serving.

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.

QUICK AND EASY CRABMEAT DRESSING

Steps:

• Sauté garlic, onions, celery, and parsley. Set aside.
• Shred the crab meat.
• Prepare the stuffing mix as per instructions on the box but DO NOT COOK. In other words, just mix the water, butter, and stuffing mix together, without cooking it.
• Stir into the crab meat, add garlic powder, and mix until blended.
• Spoon into loaf pan treated with no-stick cooking spray (DO NOT PRESS).
• Brush lightly with butter, sprinkle with paprika, and bake covered in a 375°F oven for 45 minutes.
• Remove covering, add parmesan cheese, and continue to bake at 400°F for 10-15 minutes to allow the top to brown.
• Serve as a side dish, the main dish, or a bed for Shrimp Scampi.