Shrimp and crab gussy up the typical bread-and-herb base of holiday dressing for an easy seafood stuffing.
Ingredients
- 4 tablespoons butter, divided
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 2 cans (6 ounces each) lump crabmeat, drained
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green pepper
- 3 garlic cloves, minced
- 1-1/2 teaspoons cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup seafood stock
- 1 large egg, beaten
- 6 cups day old cubed bread
- 1/4 cup sprigs fresh parsley, stems removed, chopped
Instruction
- Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium heat. Add shrimp and crab; cook until shrimp has slightly curled, 2-3 minutes per side. Transfer to a large bowl.
- In the same skillet, heat remaining 2 tablespoons butter. Add onion, celery and bell pepper; cook until tender, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add onion mixture to the large bowl with shrimp and crab. Add Cajun seasoning, thyme, salt, pepper, stock and egg; stir to combine. Fold in bread cubes and parsley, toss to coat. Transfer mixture to a greased 13x9-in. baking dish.
- Bake until golden brown, 30-35 minutes.
