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Maryland Crab Stuffing

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.