Seafood Stuffing

Total Time Prep: 25 min. Bake: 30 min.
Yield 8 servings
Test Kitchen Approved
Shrimp and crab gussy up the typical bread-and-herb base of holiday dressing for an easy seafood stuffing.

Ingredients

  • 4 tablespoons butter, divided
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup seafood stock
  • 1 large egg, beaten
  • 6 cups day old cubed bread
  • 1/4 cup sprigs fresh parsley, stems removed, chopped

Directions

  1. Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium heat. Add shrimp and crab; cook until shrimp has slightly curled, 2-3 minutes per side. Transfer to a large bowl.
  2. In the same skillet, heat remaining 2 tablespoons butter. Add onion, celery and bell pepper; cook until tender, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add onion mixture to the large bowl with shrimp and crab. Add Cajun seasoning, thyme, salt, pepper, stock and egg; stir to combine. Fold in bread cubes and parsley, toss to coat. Transfer mixture to a greased 13x9-in. baking dish.
  3. Bake until golden brown, 30-35 minutes.

Nutrition Facts

3/4 cup: 231 calories, 8g fat (4g saturated fat), 149mg cholesterol, 793mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 21g protein.

Cajun seasoning and the Louisiana "Holy Trinity" of vegetables—celery, bell peppers and onion—adds satisfying flavor to this stuffing loaded with shrimp and crab. This stuffing would be at home at a family dinner with roast chicken or alongside the big bird at Thanksgiving. —Taste of Home Test Kitchen
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC