Bayou-Style Crabmeat Dressing

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“You can use it as a stuffing for flounder, or a dressing to compliment fish, shrimp or oyster or in a casserole dish or ramekins, toped with bread crumbs and a dash or grated Romano cheese. Don't make it too bready--that would be a mortal sin!”

Ingredients Nutrition


  1. Saute the shallots, garlic, celery, mushrooms, parsley and bell pepper in butter until tender.
  2. Begin stirring in the crabmeat, a little at a time. When all the crabmeat is mixed in, turn the heat up to medium high and fry for about 5 minutes, stirring constantly.
  3. Remove the dressing from the heat and add the toasted bread crumbs a little at a time. Stir well between additions.
  4. Add the salt, peppers, and thyme.
  5. Stir the eggs into the cooled dressing.
  6. If using it for a dressing stuff your fish. If using it in ramekins, bake at 350 degrees for about 20 minutes until the top is toasty brown.

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