Prep 20 mins
Cook 45 mins
Love this stuff... I think it's best suited to (of course) fish or seafood, but also chicken or a Cornish hen. I love the bite of the Tabasco and the flavor of the seasonings blending with the crab. I like to use whole-grain bread for its benefits, but white bread sure tastes good here!
- 4 cups bread, cubed and toasted in a 325 degree oven for about 5 to 10 minutes
- 1⁄4 cup butter
- 1 1⁄2 cups chopped onions
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon Worcestershire sauce
- 1⁄2 tablespoon Tabasco sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried chives
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon celery seed
- 1 (6 ounce) can crabmeat, undrained
- 1⁄2 teaspoon salt, to taste
- 1 tablespoon sherry wine
- 2 tablespoons water
- salt (it won't take much...)
- Preheat oven to 325 degrees F.
- In a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
- Stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
- Combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
- Mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees F for 20 minutes; uncover and bake uncovered another 15 minutes.
It was good. I needed to add more liquid before baking because it seemed too dry. It is rich tasting, and a little goes a long way. This would make a great stuffing for baked fish or to use mold around jumbo shrimp and bake.
This was seasoned perfectly, but I guess I'm just used to dressing instead of stuffing. This did make an interesting alternative to our Christmas meal.
This stuffing was very good. I love anything with crabmeat in it. I left out the Tabasco, and when I make it again I will cut back on the thyme. But, that is a matter of personal preference, because highly spiced foods don't agree with me. I used apple juice instead of sherry, because I generally do not cook with alcohol. The adventurous members of my family really enjoyed it and I will make it again.