STREAMING NOW: Siba's Table

Michelle's Famous Crab Stuffing

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I developed this recipe so I would have stuffing for lobster, shrimp, scallops, or fish. I get great reviews from friends and family. They are constantly asking me to make it for them. It is a simple recipe, but the flavor is excellent, and I hope you enjoy it too!”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 2 (8 ounce) boxes Jiffy cornbread mix
  • 3 tablespoons Old Bay Seasoning
  • 1 medium onion
  • 2 celery ribs
  • 4 garlic cloves (smash)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 roasted red pepper (I get mine from the antipasto cart at grocery store)
  • 2 cups fish stock
  • 1 (16 ounce) can lump crabmeat
  • 12 cup butter (reserve 1/4)
  • 1 lb seafood (I use Grill Masters Seafood Seasoning Rub)

Directions

  1. Make cornbread according to the directions on the box.
  2. Crumble and season with Old Bay.
  3. Saute onion, celery, and garlic in butter & olive oil and season with salt & pepper.
  4. Mix the onion, celery, and garlic into the cornbread.
  5. Add the roasted red pepper (cut into cubes) to the cornbread mixture.
  6. Pour the fish stock into the cornbread mixture (add more if you wish).
  7. Add half of the melted butter to the mixture.
  8. Fold in the lump crab meat.
  9. Place in the oven on 350 for 30 minutes.
  10. Add your seasoned fish, shrimp, or scallops on top and brush with the reserved butter.
  11. Continue cooking for 15 minutes or until the seafood is done.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: