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Crabmeat Stuffing

Yield 10 to 12 servings


  • 15 white bread slices
  • 1 pound claw crabmeat
  • 1 pound jumbo lump crabmeat
  • 1 cup whipping cream
  • 1/2 cup dry sherry
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon white pepper
  • 2 teaspoons hot sauce
  • 1 1/2 teaspoons Dijon mustard
  • 2 cups shredded provolone or Swiss cheese
  • 3/4 cup minced celery
  • 3/4 cup chopped green bell pepper
  • 5 green onions, sliced
  • 1 tablespoon vegetable oil
  • 1/4 cup mayonnaise

How to Make It

  1. Cut bread slices into 3/4-inch squares. Place in a single layer on a baking sheet.

  2. Bake at 350° for 10 minutes or until lightly toasted. Set aside.

  3. Drain crabmeat, removing any bits of shell; set aside.

  4. Bring whipping cream and sherry to a boil; boil 5 minutes. Stir in Old Bay seasoning and next 5 ingredients. Gradually add cheese, stirring until blended. Set aside.

  5. Saute celery, green pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender.

  6. Combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently.

  7. Spoon into a 13-x 9-inch baking dish coated with cooking spray. Bake at 350° for 40 minutes or until bubbly.

The Huyler House