The Only Seafood Dressing Recipe You'll Need
This cornbread-based stuffing is filled with sweet lump crabmeat and shrimp for a moist and aromatic dish that's perfect for entertaining.
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- Prep time
- 2 hr 54 min
- Cook time
- 6 hr 46 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups finely ground cornmeal
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 2 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted, divided
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 medium white onion, chopped
- 3 medium celery stalks, chopped
- 1 small green bell pepper, chopped
- 0.33 cup chopped fresh flat-leaf parsley, plus more for garnish
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped fresh sage
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon cayenne pepper
- 2 cups unsalted chicken or vegetable broth
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 8 ounces fresh jumbo lump crabmeat, drained and picked over
- 1 pound large peeled, deveined raw shrimp
Instructions
- 1
To prepare cornbread: Preheat oven to 425°F. Place a 12-inch cast-iron skillet in the oven while it preheats. Whisk cornmeal, baking soda and 1/4 teaspoon salt together in a large bowl. Make a well in the center. Add buttermilk, egg and 2 tablespoons melted butter; whisk until well combined.
- 2
Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon melted butter; carefully swirl to coat the bottom. Pour in the cornmeal mixture. Bake until golden brown and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let stand, uncovered, in the skillet on a wire rack until dry (see Tip, above), at least 8 hours, before making dressing.
- 3
To prepare dressing: Preheat oven to 350°F. Melt butter and oil in a large skillet over medium-high heat. Add onion, celery and bell pepper; cook, stirring occasionally, until softened, about 10 minutes. Stir in parsley, garlic, sage, Old Bay, paprika, salt and cayenne; cook, stirring occasionally, until fragrant, about 1 minute. Set aside to cool slightly, about 5 minutes.
- 4
Crumble the dried cornbread by hand into a large bowl. Add the vegetable mixture, broth, milk and eggs; stir until evenly moistened and combined. Gently fold in crab and shrimp. Spoon the mixture into a 12-inch cast-iron skillet. Bake until set, puffed slightly and golden brown on top, about 30 minutes. Garnish with additional parsley, if desired.