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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.
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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.
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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.
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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.