Seafood Dressing

4.49 from 29 votes

This Seafood Dressing is amazing. Rich tender cornbread mixes with fresh shrimp, lump crab, fresh herbs, spices and a seafood stock to create the ultimate decadent stuffing side.

Prep Time1 15

Cook Time1

Total Time2 15

Course: Side Dish

Cuisine: south, Southern

Servings: servings

Calories: 324kcal

Author: Jocelyn Delk Adams

Ingredients

For the Cornbread

1 tsp vegetable oil or canola oil
1 cup cornmeal
1/2 cup self rising flour
1 tbsp granulated sugar
1 large egg beaten, room temperature
1 cup milk
1/4 cup salted butter room temperature

For the Dressing

1 cup onion will mince later
2 tbsp fresh chopped green onion
1 cup celery will mince later
1 tbsp fresh tarragon will mince later
1 tbsp fresh parsley will mince later
1 lb medium sized raw shrimp peeled and deveined
6-8 oz crab meat Dungeness used in this recipe
1 tbsp garlic paste
1 tsp butter
1 1/2 tsp seasoning salt I used Season All
1/2 tsp black pepper
1 cup herbed seasoned stuffing
1/4 cup mayonnaise
1/4 cup cream of mushroom
1/4 cup cream of celery
1 tsp Old Bay
1 cup seafood stock find recipe below if using homemade or you can substitute with veggie or chicken broth
2 tsp smoked paprika

Instructions

For the Cornbread

Preheat the oven to 375 degrees.
Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
In a medium sized bowl, combine cornmeal, flour, and sugar. Add beaten egg to dry ingredients.
Add milk and whisk until thoroughly combined.
Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
Allow cornbread to cool while preparing the stuffing mixture.

For the Dressing Ingredients

Mince onion, celery, tarragon and parsley. Set aside.
Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
Taste batter for flavor and adjust seasonings to your liking.
Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
Remove from the oven and let stuffing rest for 15-20 minutes before serving.

Notes

Cornbread Prep: Cornbread dressing, seafood stock, and dressing are the three separate parts to this recipe. Prepare the cornbread ahead of time, for best results a day ahead or completely cooled, left out on the counter.
Fish Quality: Use fresh crab! Splurge, and by the good stuff, the holidays are here!
Don't Rush the Shrimp: Be careful not to overcook your shrimp when baking the dressing. The heat from the oven will finish cooking them through, so don't sauté them first.
Baking and Taste Testing: Oven time and temp will vary; gauge your dish as it bakes. Oh, and please taste test each step of the recipe! That's how you'll make sure your seafood dressing it's just right for you.

How to store & reheat Seafood Dressing

Storing it is super easy, boo! First, let your seafood dressing cool down to room temperature. Then, scoop it into an airtight container and pop it in the fridge.

Reheat using either an oven or microwave. In the oven, cover with foil to prevent drying out and reheat at 350 F until warmed through. Heat in 30-second intervals, sitting in between for heating in the microwave.

How long will Seafood Dressing last in the fridge?

When stored properly in an airtight container, seafood dressing will last 3-4 days in the fridge.

Can I freeze crabmeat stuffing?

Yes! After your dressing has cooled, wrap it tightly in plastic wrap and then again in foil, for further protection, place it in a freezer-safe bag. Freeze in portions for easier thawing and serving. Freeze for 2-3 months.

Nutrition