Crabmeat Stuffing

Recipe from

Coastal Living


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


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

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

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

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.

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

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

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

Chef Larc Lindsey,

The Huyler House,

Coastal Living

November 2000
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