Maryland Crab Stuffing
Mmmmmm…stuffing. The best Thanksgiving side dish (in my humble opinion) and made even better by adding Cameron’s Lump Maryland Crab Meat. This seafood stuffing recipe takes the traditional cornbread style stuffing and adds sweet lump crab meat lightly flavored with Maryland style seafood seasoning.
This crab stuffing recipe is the epitome of homestyle Maryland Thanksgiving cooking. The traditional Maryland Thanksgiving usually has several dishes inspired by the Chesapeake’s bounty. Late Autumn symbolizes the end of the crabbing season. As cooler water temperatures set in blue crabs head to warmer climates, so tables are filled with delicious crab dishes celebrating the end of the season.
Why cornbread? The flavor of cornbread is just the right amount of sweet and savory that bakes up fluffy (instead of chunky) when it comes to making stuffing. Making the cornbread at home also allows for you to control the flavor, where most store bought cornbread has added sugar, like honey, that could over sweeten the dish.
If you are a breadcrumb purist, just substitute the cornbread in this recipe with 5 cups of toasted sourdough or french bread, I wont judge too hard.
You can also fill the turkey cavity with some of the stuffing. Make sure to not over stuff the cavity (bake the remaining as instructed below) and that it reaches an internal temperature of 165°F before serving.
Maryland Crab Stuffing
- 2 boxes 8.5oz each cornbread mix, like Jiffy™
- 8 tablespoons butter cut into cubes
- 1 cup celery diced
- 1 cup yellow onion peeled and diced
- 1/2 tablespoon dried sage
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 teaspoons seafood seasoning like Old Bay™
- 1 lb. Cameron’s Lump Maryland Crab Meat
- 4 cups seafood or chicken broth
- 3 eggs beaten
- 3 tablespoons fresh parsley
- fresh sage leaves to garnish
- Prepare cornbread according to manufacturers instructions. Bake, cool and cut into cubes (about 6 cups). Preheat oven to 350°F, line cornbread cubes on a large baking sheet and toast for 8-10 minutes or until lightly crunchy and golden brown.
- Melt butter over medium high heat in a large skillet. Sauté celery and onions for 2-3 minutes or until tender, stir in sage, rosemary, thyme and seafood seasoning and remove from heat.
- Toss celery and onions in a large bowl with Cameron’s Lump Maryland Crab Meat and toasted cornbread until thoroughly combined. Pour in broth and eggs and toss to coat.
- Spoon mixture into a 13x9 inch, lightly greased, casserole dish and bake for 30-40 minutes or until golden brown and cooked thoroughly. Top with parsley and garnish with sage before serving.
Buy Maryland Blue Crab Meat Online
You can buy our Lump Maryland Crab Meat (as well as many other delicious seafood products) from our . All of Cameron’s Maryland Crab Meat comes straight from the Chesapeake Bay to your door with guaranteed freshness. The best crab meat in the world comes from Chesapeake Bay Blue Crabs!
We’re thankful for customers like you and would love to see your delicious Thanksgiving Cameron’s Seafood dishes. Feel free to post your holiday pics, tips and recipe ideas on any of our social pages, , or be sure to tag us @cameronsseafoodonline. Happy Thanksgiving from Cameron’s Seafood!