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Seafood Dressing - Cook What You Love

13-02-2022 · Add the cream cheese to the hot veggies and mix until the cream cheese has melted into them. Mix the cooked rice, stuffing mix, shrimp, crab (or imitation crab), herbs, and Old Bay in a bowl with the vegetable mixture. Stir well to …

13-02-2022

Loaded with tender shrimp, tasty veg, lots of color, and a buttery flavor that can’t be beaten, this Seafood Dressing is so good you’ll forget about whatever else you’re having for dinner! It’s a delish and easy side dish, but it also doubles as a seafood stuffing. Craving buttery-seafood deliciousness? Let’s get cooking!

closeup of seafood dressing

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I was inspired by Costco’s stuffed salmon when I set out to make this recipe. I love the stuffing they use in their salmon – it’s rich, buttery, and is loaded with flavor. But, their stuffed salmon is a rare and special treat because of the price! It is crazy expensive here, so I set out to make it myself. And, I must say, this is way better, and I think it’s the best darn seafood dressing out there.

What You’ll Need To Make The Best Seafood Dressing Recipe on the Planet!

Go big or go home, right? That this is the best on the planet might seem like a bold assertion, but I challenge you to try it and tell me it’s not! Here’s what you’ll need to make this easy seafood stuffing or dressing:

  • Rice – White or brown rice works well. Use leftover rice if you have it.
  • Stuffing mix – I used pre-seasoned chicken stuffing mix. Dried cornbread dressing would also work.
  • Shrimp – You need small shrimp for this recipe. See my notes below.
  • Crab – Imitation or real crab meat.
  • Seafood broth – Or chicken broth (vegetable broth also works.)
  • Cream cheese – Just a little bit helps bind it all together and adds a delish richness.
  • Butter – Salted or unsalted.
  • Celery – Finely diced.
  • Onion – Finely diced.
  • Red or Green bell pepper – Finely diced.
  • Dill – Use fresh dill. Hate dill? Just use parsely.
  • Parsley – Finely chopped.
  • Garlic – Finely minced.
  • Old Bay seasoning

For the topping:

  • Panko bread crumbs
  • Butter
  • Parmesan – I like grated Parmesan for this recipe but shredded will also work.

What Kind of Shrimp Do You Use in Seafood Dressing?

I use salad shrimp (baby shrimp) in this shrimp stuffing recipe. You want tiny shrimp so that if you do use it as a stuffing, you don’t have bits of shrimp sticking out. If you don’t have salad shrimp or can’t find it, use the smallest shrimp you can get and chop them up a bit.

Use pre-cooked shelled and deveined shrimp.

Imitation Crab vs Real Crab

Imitation crab is widely available and works perfectly fine in this seafood stuffing for fish or veggies. Just chop it up finely. If you have access to fresh crab and it’s not outrageously expensive, use fresh.

a top down shot of seafood dressing

How To Make This Easy Seafood Dressing Recipe

For a complete list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.

  1. Prep your veggies. Finely dice the onions, celery, and red (or green) bell pepper.
  2. Sautee the veggies in the butter until just tender. Add the garlic and cook for an additional minute or until the garlic is aromatic.
  3. Add the cream cheese to the hot veggies and mix until the cream cheese has melted into them.
  4. Mix the cooked rice, stuffing mix, shrimp, crab (or imitation crab), herbs, and Old Bay in a bowl with the vegetable mixture. Stir well to combine.
  5. Add the chicken or seafood broth. The mixture should be damp and will form a clump if you press it together, but not wet. It’ll moisten up more as it cooks.

To make the buttery, crunchy topping for your crab stuffing:

  1. Melt the butter in a saucepan or in the microwave.
  2. Add the Panko bread crumbs and Parmesan. Mix well.

To assemble:

  1. Put the seafood dressing mixture into a casserole dish and sprinkle the buttery Panko topping over the top.
  2. Bake at 350-F covered, for about 15-20 minutes (depending on the depth of your casserole dish) and then take the cover off for the last 5 minutes of cooking.

Chef Jenn’s Tips

  • If you’re using this as shrimp stuffing, make sure you finely dice all your vegetables. You don’t want big chunks sticking out of whatever you’re stuffing it into.
  • If your dressing is too wet (if it squishes when you squeeze a ball together) add a bit more of the dried stuffing mix to absorb the liquid.
  • Old Bay already has salt in it – cook a bit of the seafood dressing in the microwave to test it for salt and pepper, adding as necessary.
seafood stuffed salmon

What To Do With Seafood Dressing

Seafood dressing is perfect on its own as a side dish. Serve ith with all your favorite dishes, or try one of the following:

  • Seafood stuffed salmon
  • Seafood stuffed peppers
  • Seafood stuffed mushroom
  • Seafood stuffed lobster, shrim, crab
  • Surf & Turf – serve this seafood stuffing recipe with a steak. Yum!

Like This? Also Try:

Garlicky shrimp scampi in a black oval dish.
Shrimp Scampi
smoked shrimp in small black dishes
Smoked Shrimp
Shrimp Scampi Pizza

Step By Step Process

Ingredients to make seafood dressing.
Ingredients.
Prepped ingredients.
Prepped ingredients.
Onion, celery, bell pepper sauteeing in a skillet.
Sautee the veg.
Mix everything together to make seafood dressing.
Mix it all.
Top it with the buttery crumb mixture and bake.
Top with crumb topping and bake.
a top down shot of seafood dressing
Print Pin
Rich, buttery, and loaded with shrimp and crab, this easy Seafood Dressing also works as a stuffing in your favorite fish.
Keyword bbq shrimp, cold crab dip, easy seafood recipe, seafood dressing, seafood stuffing
  • 1 cup rice cooked
  • 1 cup stuffing mix
  • 8 ounces salad shrimp or other small shrimp
  • 4 ounces crab or imitation crab
  • 2 ounces cream cheese softened
  • 1/4 cup butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced red bell pepper
  • 2 cloves garlic finely minced
  • 1/4 cup seafood broth or chicken broth
  • 1 tablespoon fresh dill chopped
  • 2 tablespoons parsley chopped
  • 2 teaspoons Old Bay seasoning
  • salt and pepper to taste
  • 1/4 cup butter melted
  • 1/2 cup Panko bread crumbs
  • 2 tabelspoons grated Parmesan cheese
  • Sautee the veggies in the butter until just tender. Add the garlic and cook for an additional minute or until the garlic is aromatic.
  • Add the cream cheese to the hot veggies and mix until the cream cheese has melted into them.
  • Mix the cooked rice, stuffing mix, shrimp, crab (or imitation crab), herbs, and Old Bay in a bowl with the vegetable mixture. Stir well to combine.
  • Add the chicken or seafood broth. The mixture should be damp and will form a clump if you press it together, but not wet. It'll moisten up more as it cooks.
  • Combine the melted butter, Panko bread crumbs and Parmesan in a small bowl. Mix well.
  • Put the seafood dressing mixture into a casserole dish and sprinkle the buttery Panko topping over the top.
  • Bake at 350-F covered, for about 15-20 minutes (depending on the depth of your casserole dish) and then take the cover off for the last 5 minutes of cooking.
  • If you’re using this as shrimp stuffing, make sure you finely dice all your vegetables. You don’t want big chunks sticking out of whatever you’re stuffing it into.
  • If your dressing is too wet (if it squishes when you squeeze a ball together) add a bit more of the dried stuffing mix to absorb the liquid.
  • Old Bay already has salt in it – cook a bit of the seafood dressing in the microwave to test it for salt and pepper, adding as necessary.
Serving: 0.5cup | Calories: 751kcal | Carbohydrates: 93g | Protein: 22g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1542mg | Potassium: 458mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1852IU | Vitamin C: 29mg | Calcium: 171mg | Iron: 4mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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recipeland.com

4,173 SEAFOOD DRESSING RECIPES Lemon Baked Dover Sole (14854) about 2 hours ago. 26.2 k A very simple and healthy way to prepare the prized Dover sole that highlights its mild, buttery sweet flavor. Great Grilled Flounder (16534) about 11 hours ago. 27.2 k

cookpad.com

Mama’s cornbread dressing. pans of cornbread • egg • sage • chopped celery • chopped bell pepper • chopped onion • or more pan drippings from fully cooked poultry (chicken, turkey,duck) or chicken broth enough so that cornbread is saturated • …

People also ask
More FAQs for seafood dressing recipes
  • How do you make seafood dressing?

    What you will need to make this smoked oyster dressing with crab:Pone of Cornbread – savory cornbread is the main ingredient in this seafood dressing.Smoked Oysters – add smokey delicious flavor to the dressing.Crab Meat – the crab adds wonderful texture and a hint of sweet flavor to this savory side dish.Onion – a medium yellow onion adds flavor and aromatics. More items...
    • 1 lb (450 g) shrimp (cooked, peeled and de-veined)
    • 24 oz (680 g) imitation crabmeat
    • 1/2 cup (120 g) celery, finely chopped
    • 1/4 cup (60 g) onion, finely chopped
    • 1 cup (240 g) mayonnaise
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon MSG seasoning (like Accent)
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic salt

    Serves 6-8

    • 1 lb (450 g) uncooked small pasta macaroni, rotini, small shells, etc.
    • 1 cup (240 g) fresh broccoli florets, chopped
    • 1/2 cup (120 g) mayonnaise
    • 1/4 cup (60 g) Italian salad dressing
    • 2 tablespoons Parmesan cheese, grated
    • 8 oz (230 g) grape tomatoes, halved lengthwise
    • 1/2 cup (120 g) red bell pepper, diced
    • 1/2 cup (120 g) scallions, sliced
    • 1 ½ cups (360 g) chopped crab, shrimp, and/or lobster

    Serves 8

    1. 1

      Cook 1 lb (450 g) of shrimp or buy them pre-cooked. If you prefer working with fresh shrimp, go ahead and peel, de-vein, and cook 1 lb (450 g) for this recipe. If you’re short on time or prefer not to work with fresh shrimp, buy them pre-cooked at your local grocery store. You’ll find them in the frozen seafood section.
      • Be sure to thaw frozen, pre-cooked shrimp before you begin.
    2. 2

      Cut each shrimp into 2 to 3 pieces with a sharp knife. If you like chunky salad, cut each shrimp into about 2 pieces. If you like a smoother consistency, cut them into 3 to 4 pieces. If you’re working with jumbo shrimp, you may want to cut them in 5 to 6 pieces. Place the shrimp pieces in a large bowl.

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    3. 3

      Chop up the crab meat into chunks. Aim for chunks of crab meat that are about the same size as your shrimp pieces so your salad will be consistent. Place the crab meat chunks in the large bowl with the chopped shrimp.

      • This recipe calls for imitation crab meat, which is very common for recipes that call for a large amount of crab meat. Imitation crab meat is still made of seafood, though!
    4. 4

      Add the chopped veggies, mayo and seasonings to the bowl. Finely chop the celery and onion with a sharp knife. Add the veggies to the large bowl with the seafood. Measure out the mayo and place it in the bowl. Season with black pepper, MSG, salt, and garlic salt. Stir well to combine the ingredients.

    5. 5

      Cover the bowl and chill the salad for 4 hours. Place a lid or plastic wrap on top of the bowl. Place the seafood salad in the fridge and let it chill for about 4 hours. During this time, the flavors will blend and set. Give the mixture another stir before serving.

    6. 6

      Serve the seafood salad with crackers or sandwich bread. Seafood salad makes a great dip when served with crackers or pita bread. You can also serve seafood salad as a sandwich filling. Use a crusty French bread or hoagie style buns. Store leftovers in the fridge and consume within 2 days.[3]

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    1. 1

      Bring 4 quarts (3.8 l) of water to a boil. Place the water in a large pot and add 1 teaspoon of salt. Turn the heat to high and bring the water to a rolling boil. This usually takes about 10 to 15 minutes.

    2. 2

      Add the uncooked pasta to the boiling water. Make sure that all of the pasta is fully submerged. Boil the pasta uncovered according to the package instructions. Cook times will vary, depending on the pasta type. If you like your pasta firm (al dente), it usually only needs to cook for about 1 minute. Otherwise, it will take somewhere between 8 and 12 minutes.

      • You can use any kind of small pasta for this recipe, such as macaroni, rotini, small shells, bowties, and so on.
    3. 3

      Drain and rinse the cooked pasta noodles. Once cooked to your desired firmness, remove the noodles from heat. Place a colander in your sink, then dump the noodles and hot water into it carefully. The water will drain through the colander, leaving the pasta behind. Rinse the noodles with cold water. You can leave the noodles in the colander for now.

    4. 4

      Blanch and chop the broccoli florets. Add 2 US quarts (2,000 ml) (1.8 liters) of water and a teaspoon of salt to a pot and bring it to a boil. While you’re waiting for the water to boil, fill a medium-sized bowl with cold water and ice. Once the water is boiling, add the broccoli and let it cook for 3 minutes. Remove the broccoli from heat, drain it, then plunge it into the ice bath.
      • Remove the broccoli from the ice bath, drain well and chop it up.
    5. 5

      Whisk together the mayo, salad dressing, and Parmesan cheese. Add the mayo, dressing, and cheese to a large mixing bowl. Use a whisk to mix the ingredients together until well-combined. Set the whisk aside.

    6. 6

      Add the pasta, tomatoes, broccoli, bell pepper, scallions, and crab. Add the pasta and veggies to the mayo mixture first. Stir with a plastic or wooden spoon until well-combined. Then gently fold in the crab meat. Mix the ingredients well with the spoon, making sure everything is evenly coated and distributed.

    7. 7

      Cover the bowl and chill the salad for several hours before serving. Put a lid or use plastic wrap to cover the large bowl. Place it in the fridge and let the salad chill for about 3 to 4 hours before serving it. Serve the seafood pasta salad by itself or on sandwich bread. Store any leftovers in the fridge and consume them within 2 days.[4]

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    Amber Crain

    This article was co-authored by wikiHow staff writer, Amber Crain. Amber Crain has been a member of wikiHow’s writing staff for the last six years. She graduated from the University of Houston where she majored in Classical Studies and minored in Painting. Before coming to wikiHow, she worked in a variety of industries including marketing, education, and music journalism. She's been a radio DJ for 10 years and currently DJs a biweekly music program on the award-winning internet radio station DKFM. Her work at wikiHow supports her lifelong passion for learning and her belief that knowledge belongs to anyone who desires to seek it. This article has been viewed 6,994 times.

    Co-authors: 6

    Updated: February 13, 2021

    Views: 6,994

    Categories: Salads

    Article SummaryX

    If you'd like to make a seafood salad, start by cutting your pre-cooked shrimp into 2-3 pieces. Next, chop your crab meat into pieces roughly the same size as your shrimp. In a bowl, combine the shrimp and crab meat with a diced onion, chopped celery, mayonnaise, and seasoning. Before you serve the salad, chill it in the fridge for 4 hours to help the flavors blend. To make a pasta salad instead, mix mayonnaise, salad dressing, and parmesan cheese in a bowl. Then, add cooked pasta and broccoli, tomatoes, peppers, scallions, and pieces of crab meat. If you want to learn more, like how to serve the salad or store leftovers, keep reading the article!

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    Smoked Oyster Seafood Dressing Recipe - Julias Simply Southern
  • How to make seafood dressing?

    Reset oven heat to 350 degrees. ...Add cayenne, smoked paprika, onion powder, garlic powder, parsley, sea salt, and black pepper to pot. ...Add celery, onion, bell pepper, and garlic to pot. ...Add veggie broth or seafood stock and hot sauce to pot and stir to incorporate. ... More items...

    Home Recipes Dishes & Beverages Stuffings & Dressings

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    Prep: 25 min. Bake: 40 min.

    Makes-Icon.png

    14 servings

    A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.

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    Fold Over Tortilla Bake Exps Mtbz18 5912 B03 13 10b 336 Tried-and-True 13×9 Recipes

    • 7 cups water, divided
    • 1 tablespoon seafood seasoning
    • 1 pound uncooked medium shrimp, peeled and deveined
    • 1 large onion, chopped
    • 1 celery rib, chopped
    • 1/2 cup chopped green pepper
    • 3 green onions, chopped
    • 1/2 cup butter, cubed
    • 1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
    • 3 cups crumbled cornbread
    • 1 teaspoon seasoned salt
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon each black, white and cayenne pepper
    • Celery leaves, optional
    1. In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp.
    2. In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.
    Seafood Dressing - Grandbaby Cakes
  • What is the best dressing recipe?

    1cup butter or margarine, divided3cups cups self-rising white cornmeal mix1cup all-purpose flour7large eggs, divided3cups buttermilk3cups soft, white breadcrumbs2large sweet onions, diced4celery ribs, diced1/4cup finely chopped fresh sage1/4cup finely chopped fresh parsley More items...
    BLT Salad Recipe + Best BLT Salad Dressing ...
  • What is the best seafood recipe?

    Top 100 Seafood RecipesGrilled Lobster Tails. “A great dish if you want to splurge or impress someone! ...Baja Fish Tacos. ...Quick & Easy Shrimp Pad Thai. ...Panko Fried Oysters for Two. ...Caramelized Nectarines over Baked Cod. ...Bacon-Wrapped Scallops. ...Perfect Shrimp Scampi. ...Lobster Chowder. ...Branzino in Salsa Picante. ...Ultimate Seafood Fondue. ... More items...
    • Bruschetta—a popular Italian appetizer made from grilled bread drizzled with olive oil and rubbed with garlic—makes a great party starter. This wildly delicious buttery garlic crab bruschetta features plenty of garlic, butter, and sweet, succulent crabmeat.

    • Howard Shooter / Dorling Kindersley / Getty Images 

      Flaky biscuits are fabulous for dipping into seafood chowders and soaking up sauces. This easy recipe for classic buttery biscuits is just about foolproof—you can even make a batch in just over 30 minutes.

    • The Spruce / Diana Rattray

      Easy butter and herb baked oysters are a fancy appetizer that's sure to impress. A little lemon juice adds zing to fresh, briny bivalves in the shell, and the buttery herb crumb topping makes these starters restaurant-worthy.

    • The Spruce / Diana Rattray

      These bite-sized stuffed mushrooms with clams call for adding minced clams to the classic combo of breadcrumbs, parsley, and garlic stuffing. They're cute, delicious, and perfect for wowing your holiday guests!

      Continue to 5 of 20 below.

    • Rarin Arnamnart-EyeEm / Getty Images 

      Fried calamari is one of the tastiest and most popular of Italian seafood appetizers. In an impressive first course, rings of tender squid are battered, fried until golden and crispy, and served with sea salt and lemon wedges for squeezing.

    • This bright, refreshing fennel, grapefruit and arugula salad has a unique mix of flavors and textures that pair exceptionally well with seafood. Juicy, sweet-tart grapefruit is balanced by peppery arugula, creamy avocado, and crisp, aromatic fennel, all tossed in a super simple olive oil and grapefruit juice dressing.

    • The Spruce / Jennifer Meier 

      Dark, leafy greens are wonderful for enjoying in winter salads. In this simple, yet elegant kale salad with grated cheese and lemon dressing, thinly-sliced raw kale combines with walnut and olive oils, plus Parmesan cheese for a light first course that's a great way to kick off an indulgent Christmas meal.

    • The Spruce / Diana Chistruga 

      Late fall and winter are ideal seasons for sweet and juicy pears, and this restaurant-worthy pear and greens salad is a great way to use the fruit at its peak. You'll love the combination of tender pears, slightly bitter greens, blue cheese, and toasted walnuts in a sweet celery-seed vinaigrette.

      Continue to 9 of 20 below.

    • Joff Lee / Photolibrary / Getty Images 

      Making your own croutons can upgrade everything from salads to creamy chowders. This easy crispy parmesan croutons recipe was created to garnish a Caesar salad, but it's fantastic for finishing seafood stews, too.

    • ​The Spruce / Diana Chistruga

      A rich and creamy lobster bisque is sure to earn rave reviews. The aromatic stew is a special-occasion bowl that can be served in small portions as a fancy first course at Christmas dinner.

    • Alexandra Grablewski / Digital Vision / Getty Images 

      Crockpot fisherman's stew (Cioppino), a hearty Italian stew brimming with both shellfish and fish, is ideal for serving as an entree. Using your slow cooker results in tender seafood and a deep, complex broth without taking up any precious stovetop space.

    • Philippe Desnerck / Getty Images 

      Wow your guests when you come out of the kitchen carrying an Italian-style whole roasted fish in herbs on a platter (just like they do at special meals in Italy!). This fish entree is surprisingly easy to make and it never fails to impress.

      Continue to 13 of 20 below.

    • The Spruce / Diana Rattray 

      Puff pastry-toped lobster pie with mushrooms is a special way to take a classic dish to the next level. Fancy and comforting all at once, this is definitely a show-stopping entree for your holiday table.

    • Juanmonino / Getty Images 

      Halibut is a meaty fish that takes on an incredible flavor when it's seared. This pan-seared halibut recipe with red wine sauce is satisfying, yet light at the same time. The sauce can be made ahead and refrigerated in an airtight container.

    • Lauri Patterson / E / Getty Images 

      Shrimp scampi is a beloved Italian-American dish. Fresh, garlicky shrimp in white wine sauce is as quick and easy to make as they are enticing to a crowd. Serve with hot cooked pasta for a great entree idea at your Christmas seafood dinner.

    • Veronika Studer / Stocksy United 

      Teeming with garlic and cheese, this seven-ingredient (five if you don't count salt and pepper) pasta recipe can be used as a base for shrimp scampi, or an elegant side that pairs well with roasted or pan-seared fish. Serve this pasta with garlic and cheese with a nice green salad.

      Continue to 17 of 20 below.

    • The Spruce / Molly Watson 

      Broccoli rabe, also called rapini, takes on a deeper flavor and a pleasantly crispy texture when roasted. Serve the tender, browned stalks as a side dish for cooked fish dishes. You can also sprinkle this roasted broccoli rabe atop seafood chowders and soups for added texture.

    • Roasted parsnips have a naturally sweet flavor that is welcome at a holiday dinner. A simple glaze made with maple syrup gives this nutritious vegetable side dish a tempting golden brown color. Sesame seeds are sprinkled over the top of these maple-glazed roast parsnips for the last five minutes of baking, for added crunch and visual interest.

    • Miki Duisterhof / Getty Images 

      Citrus is an ideal complement to seafood and this easy orange liqueur cake is packed with fruity, boozy flavor and finished with a delectable buttery orange glaze.

    • In this classic no-cook tiramisu dessert, layers of sherry-soaked sponge cake, custard sauce, and fruit-flavored gelatin are topped with whipped cream. It's the perfect sweet ending to an Italian-inspired seafood feast.

    Top 100 Seafood Recipes
Rickey Smiley's Recipe For Seafood Dressing With Shrimp ...

Here goes the recipe and list of ingredients... IngredientsCornbread:1 cup self-rising cornmeal½ cup self-rising flour3/4 cup buttermilkeggs2 tablespoons veg...

seafoodnutrition.org

1. In a bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. 2. Add the mayonnaise, parmesan, salt, and pepper. 3. Adjust ingredients according to your own personal taste. 4. The dressing will keep in …

bigoven.com

Seafood All About Ceviche: Our Favorite Summertime Seafood Appetizer Great Ways to Use Leftover Fish and Seafood in New Dishes Tip: A half teaspoon of salt per pound of seafood, and one teaspoon per pound of chicken, beef, pork, and lamb is standard, but use more or less depending on your taste and the recipe.

30seconds.com

2 days ago · Here's how to make it: Combine the berries, tomatoes and apples, if using, in a small bowl. Add the parsley and season with salt and pepper. Make three small slices into the skin side of each filet to prevent it from curling up while cooking. Salt and pepper... In a large skilletover medium-high ...

realcajunrecipes.com

Season shrimp to taste with salt and black pepper or Cajun seasoning of choice. Add the peeled shrimp to the mixture; stir and continue cooking until 10 minutes after boiling begins. Step 3. Add the can of soup, water and bring to a boil again. Step 4. Add the crab meat, green onion and …

Seafood Dressing - Grandbaby Cakes

16-11-2020 · To Create the Seafood Dressing. Prep the ingredients by small dicing the onion, celery, tarragon and parsley. Roughly chop the shrimp reserving 4-6 pieces whole for topping. …

16-11-2020
Jump to Recipe Print Recipe

Seafood Dressing is the ultimate twist on a Classic Thanksgiving stuffing side dish.  Rich tender cornbread mixes with  fresh shrimp, lump crab, fresh herbs, spices and a homemade seafood stock to create the ultimate decadent side.  If you love this dressing, you will love this Classic Southern Cornbread Dressing.

Thank you Carita of Seasoned To Taste Blog for guest posting this amazing holiday recipe!

Seafood Dressing 4 277x416 - Seafood Dressing

Put a twist on the classic dish with this Seafood Dressing. Filled with shrimp, lump crab, fresh herbs, and a homemade seafood stock; this dish transforms into a rich decadent main, enjoyed by your family and friends. Serve with gravy or without and watch this recipe become a staple for years to come!

Every year, stuffing and dressing has a designated place at the dinner table. It’s like peanut butter and jelly; can’t have the turkey without stuffing or dressing! The trend in hybrid recipes are here to stay, have fun with this spin on your old school favorite.

Seafood Dressing 3 277x416 - Seafood Dressing

Stuffing or Dressing?

Depending on the region you’re from, stuffing and dressing will have different meanings! As a true southerner who prefers dressing ,the base of this recipe stays close to traditional.
My aunt and uncle have always taken the lead with assigning dishes out and preparing their staple dishes. I counseled with the biggest culinary expert in my family to build the layers and flavors of this dish. From what I’ve gathered through the years, the foundation of this dish truly begins with the cornbread.

Important Tips to Keep in Mind

  • Cornbread dressing, seafood stock and dressing are the three separate parts to this recipe.
    Prepare the cornbread ahead of time. For best results a day ahead or completely cooled, left out on the counter.
  • Save the crab and shrimp shells for the seafood stock. If you can find store bought, even better!
  • The seafood stock gives a rich flavor if you can spare the five minutes of prep.  But if not, substitute with vegetable or chicken stock.
  • Use fresh crab! Splurge and by the good stuff, the holidays are here!
  • Oven time and temp will vary, gauge your dish as it bakes.
  • Taste test each step of the recipe.

Seafood Dressing 1 277x416 - Seafood Dressing

Starting With the Cornbread

First, preheat the oven and place the cast iron skillet oven lightly oiled.

Combine dry ingredients and beat the egg and add to the dry mix.

The oven will be close to temp, remove the baking dish and add softened butter allowing it to bubble and melt. Slowly pour in the butter into the batter one tablespoon at a time, temping the batter.

Shrimp Stock Instructions

Begin by adding the shrimp and crab shells to a medium sized stock pot and add celery, carrot half of a roughly chopped onion, garlic bouillon and enough water to fill above the ingredients.

Bring stock to a slow bowl and simmer, draining liquid from the pot and set aside.

Seafood Dressing 2 277x416 - Seafood Dressing

To Create the Seafood Dressing

Prep the ingredients by small dicing the onion, celery, tarragon and parsley. Roughly chop the shrimp reserving 4-6 pieces whole for topping.

Prepare crab by removing meat from the shell and setting aside.

Next, in a medium sized pan on medium heat, saute veggie mixture adding a 1/2 teaspoon of butter if needed. Season with salt and pepper and add fresh herbs sauteeing an additional minute. Set aside and let cool.

Next, the cornbread will be broken down by hand into smaller pieces. Add in cooled vegetables and herbs and one cup of dried stuffing mix and lightly stir.

Next, add mayo, cream of mushroom and celery and seasonings. Finally, pour in shrimp stock until batter becomes slightly mushy, adjusting for flavor folding in crab and shrimp. Sprinkle with paprika and bake for 30-40 minutes at 375 degrees.

Seafood Dressing 4 320x320 - Seafood Dressing
  • 1 tsp vegetable oil or canola oil
  • 1 cup cornmeal
  • 1/2 cup self rising flour
  • 1 tbsp granulated sugar
  • 1 large egg beaten, room temperature
  • 1 cup milk
  • 1/4 cup salted butter room temperature
  • 1 cup onion will mince later
  • 2 tbsp fresh chopped green onion
  • 1 cup celery will mince later
  • 1 tbsp fresh tarragon will mince later
  • 1 tbsp fresh parsley will mince later
  • l lb medium sized raw shrimp peeled and deveined
  • 6-8 oz crab meat Dungeness used in this recipe
  • 1 tbsp garlic paste
  • 1 tsp butter
  • 1 1/2 tsp seasoning salt I used Season All
  • 1/2 tsp black pepper
  • 1 cup herbed seasoned stuffing
  • 1/4 cup mayonnaise
  • 1/4 cup cream of mushroom
  • 1/4 cup cream of celery
  • 1 tsp Old Bay
  • 1 cup seafood stock find recipe below if using homemade or you can substitute with veggie or chicken broth
  • 2 tsp smoked paprika
  • Preheat the oven to 375 degrees.
  • Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
  • In a medium sized bowl, combine cornmeal, flour, and sugar. Add beaten egg to dry ingredients.
  • Add milk and whisk until thoroughly combined.
  • Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
  • Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
  • Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
  • Allow cornbread to cool while preparing the stuffing mixture.
  • Mince onion, celery, tarragon and parsley. Set aside.
  • Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
  • In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
  • Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
  • Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
  • Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
  • Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
  • Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
  • Taste batter for flavor and adjust seasonings to your liking.
  • Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
  • Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
  • Remove from the oven and let stuffing rest for 15-20 minutes before serving.
If you want to make your own Seafood Stock, follow this recipe: - 1 cup celery (roughly chopped)- 1 cup carrot (roughly chopped)- 1/2 onion (shallot)- 1 tbsp Roasted Garlic Base Bouillon - ½-2 Cups Water 

Bringing to a boil and then simmering for 20-30 minutes

Tips Cornbread dressing, seafood stock and dressing are the three separate parts to this recipe.Prepare the cornbread ahead of time. For best results a day ahead or completely cooled, left out on the counter.Save the crab and shrimp shells for the seafood stock. If you can find store bought, even better!The seafood stock gives a rich flavor if you can spare the five minutes of prep.Substitute with vegetable or chicken stock.Use fresh crab! Splurge and by the good stuff, the holidays are here!

Oven time and temp will vary, gauge your dish as it bakes.

Calories: 324kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 1082mg | Potassium: 310mg | Fiber: 3g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg
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INGREDIENTS Nutrition 4 tablespoons mayonnaise 4 tablespoons French dressing 2 tablespoons mango chutney 1 teaspoon lime juice 1 pinch curry powder salt and pepper …

Seafood Cornbread Dressing

19-10-2015 · Looking for a cornbread dressing recipe? Try this delicious twist on classic cornbread dressing by adding shrimp, crab, and cajun seasonings. A must-try!

19-10-2015

Ever had Seafood Cornbread Dressing? Well if not you’re in luck! In this post I’m going to share my recipe for homemade seafood dressing packed with shrimp and crab. Just imagine a combination of super flavorful & buttery cornbread dressing, and a crab cake. Sounds pretty amazing right? Well let me tell you how I make my seafood dressing.

This seafood dressing recipe is loaded with flavor!

Let’s start off with the cornbread! For my seafood dressing, I like to make and use homemade cornbread. Sure, it takes a little longer to make homemade cornbread, but to me it’s worth it.  You CAN use store bought/ boxed cornbread if you want to for this recipe , it won’t be as good as mine, LOL) .

The seafood that I use in this seafood cornbread dressing was budget friendly! I used salad shrimp, and canned lump crab. If you want to use fresh crab meat, and larger shrimp you can do so. This seafood dressing is super moist – so you don’t have to worry about the shrimp or crab drying out, just FYI!

This recipe for seafood dressing is pretty easy to follow, but be sure to watch the video tutorial down below.

Watch the video tutorial


Seafood Cornbread
Print Recipe Pin Recipe
This Cornbread Dressing is savory, moist and oh-so tasty! A must-have for any holiday meal.
Cuisine American, holiday, Southern
Keyword Cornbread Dressing
  • 1 cup all purpose flour
  • 1 cup yellow corn meal
  • 4 tsp baking powder
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • In a large bowl, add in the cornmeal, all purpose flour, salt, baking powder, and sugar. Mix or sift the ingredients together.
  • Now add in 2 eggs, the vegetable oil, and the buttermilk. Whisk everything, until well combined.
  • Grease a 9x13 pan, and pour the cornbread batter in the dish.
  • Bake the cornbread on 400 F for 30- 35 minutes.
  • Let the cornbread cool down
Seafood Cornbread
Print Recipe Pin Recipe
This Seafood Cornbread Dressing is a twist on a classic! The tender crab and shrimp in this budget-friendly side dish adds a little something special to this holiday staple.
Cuisine American, Seafood, Southern
Keyword Seafood Cornbread Dressing
  • 7 cup cubed/ crumbled cornbread
  • 1 small yellow onion chopped
  • 2 stalks celery chopped
  • 1 small bell pepper chopped
  • 2 large eggs beaten
  • 10 tbsp butter salted
  • 4 cups vegetable broth
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 1 1/2 tsp old bay seasoning
  • 1 lb crab meat
  • 1 lb shrimp meat
  • Preheat the oven to 300 F.
  • lightly grease a cookie sheet or bake dish, then place all of the cornbread on the bake sheet.
  • Place the cornbread into the oven for 30 minutes.
  • After 30 minutes, remove the cornbread from the oven.
  • TURN THE OVEN UP TO 350 F.
  • Let the cornbread cool down, then toss it into a large mixing bowl.
  • Place a large pan on the stovetop, and turn the heat to medium.
  • Add 2 tbsp of butter into the pan, and let it melt.
  • Once the butter has melted, and starts to bubble, toss in the chopped vegetables.
  • Cook the veggies until they are translucent , then toss them into the mixing bowl.
  • Melt 8 tbsp of butter, then pour it into the large mixing bowl.
  • Next add in the shrimp, and crab meat. Mix everything until well combined.
  • Sprinkle in the garlic powder, onion powder, pepper, salt, and old bay seasoning.
  • Fold all of the ingredients.
  • Pour in all of the vegetable broth, and mix.
  • Last, but not least, add in the beaten eggs, and mix everything until well combined.
  • Butter a 9x13 dish, and pour all of the dressing into the dish.
  • smooth out the dressing, then cover the bake dish with aluminum foil.
  • Bake on 375 F for 40 minutes.
  • Remove from the oven, and let sit for 5 minutes.

Soul Food Style Seafood Dressing - Dash of Jazz

Add veggie broth or seafood stock and hot sauce to pot and stir to incorporate. Meanwhile, beat remaining seven eggs and set aside. Bring mixture to a boil then remove from heat and stir in cornbread, evaporated milk and eggs until smooth and uniform. Add shrimp, crabmeat, and lobster meat to dressing and mix in thoroughly until well incorporated.

This is cornbread dressing like my grandma used to make made even more indulgent with lobster, shrimp, and crab. Soul food seafood dressing is the perfect side dish for special occasions because it's made with lots of love and quality ingredients.

The holidays call for special recipes that the family looks forward to all year. My authentic cornbread dressing with seafood is exactly that. It's my grandma's cornbread dressing recipe plus shrimp, lobster, and crabmeat. Your friends and family will ask about it pointedly and you'll be better off making multiple pans because the chances of leftovers are slim to none. Have I got your attention? Start scrolling for the best Thanksgiving dressing recipe ever.

And if you're looking for more winning Thanksgiving recipes, check these out, too!

piece of seafood dressing on white plate with fork.
flat lay of ingredients for southern seafood dressing on counter top.

Grab my holiday dinner guide to make Thanksgiving easy this year!

What You'll Need for this Recipe

The ingredient list for this recipe is long but each and every element is necessary to make true southern-style cornbread dressing. I'm going to go ahead and lead with the fact that I make my cornbread dressing with Jiffy Corn Muffin Mix and am not entertaining any arguments about that. I'm standing it in because it has worked for generations and everyone who tries my Thanksgiving dressing truly cannot get enough. And just to clarify, raisins do not belong in dressing. That seems to be a running joke these days but just don't do it, ok? Here's what to add to your grocery list to make the recipe happen.

  • Bay Leaf
  • Bell Pepper
  • Black Pepper
  • Butter
  • Cayenne Pepper
  • Celery
  • Corn Muffin Mix
  • Dried Parsley
  • Eggs
  • Evaporated Milk
  • Garlic Powder
  • Hot sauce
  • Fresh Garlic
  • Fresh Lemon
  • Fresh Onion
  • Fresh Parsley
  • Lobster Tail
  • Lump Crabmeat
  • Milk - Whatever kind you'd normally drink--both plant and animal milks work here!
  • Onion Powder
  • Sea Salt
  • Shrimp
  • Smoked Paprika
  • Vegetable Broth or Seafood Stock

The kitchen tools you'll need to make dressing are simple: a good deep stock pot, as well as a kitchen spoon, a sharp knife, and a sturdy cutting board. Go ahead and grab an oblong roasting pan to bake everything in. I use the same one to bake the cornbread AND the dressing!

crumbled cornbread in oblong glass pan.
spices and aromatics cooking in copper stock pot.
adding hot sauce to pot of dressing ingredients.

What's the Difference Between Dressing and Stuffing?

Authentic cornbread dressing from The South differs from Thanksgiving stuffing in ingredients, preparation, and how it's served. Dressing is served as a standalone side dish as opposed to stuffing which is sometimes served in the bird--whether that be turkey, chicken, or something else. That brings me to the preparation, too. Stuffing can either be cooked on the stove top or baked in your turkey as it roasts but dressing is cooked on the stove top and then baked. Check out the recipe card and video tutorial below for the details. As far as the preparation, Dressing uses crumbled cornbread while stuffing primarily calls for cubes of dry wheat or white bread. Both are kind of like a savory bread pudding in my opinion. Also my opinion: dressing is superior to stuffing. Just saying.

overhead view of a pan of seafood dressing surrounded by ingredients such as parsley, celery, onion, and garlic.

Tips for Making Southern Dressing

  • What is a Black folks dressing recipe? You're looking at it, friend. Every family will do their's a little differently but this is a standard soul food dressing amped up by special occasion seafood.
  • If you can, use seafood stock in this recipe. The dressing is delicious as is but seafood stock adds richness that takes it over the top and is just perfect to indulge during the holiday season.
  • It is important to thoroughly incorporate the crab, shrimp, and lobster before baking so that you wind up with some seafood in every bite. Feel free to add up to 25% more seafood to this recipe if you like. More than that will make it tougher for your dressing to stay together, though.
  • Should dressing be covered while baking? You want to get a nice top crust to your dressing. For this reason, don't cover your dressing while baking unless the top starts to burn.
  • How to know when dressing is done? Dressing is done when the top is golden brown and firm to touch. You want kind of a crust on top. The inside, however, should be moist (but not soggy) and dense. To test doneness, look at the top of the dressing, gently press to make sure it's firm, and use a fork or knife to cut through to the bottom of the pan and separate a small piece. There should be no liquid in the pan.
  • How to reheat dressing? You can reheat cornbread dressing by the pan or in individual servings. To reheat a whole pan of dressing, allow it to come to room temperature then place it in the oven at 350 degrees, uncovered, with a splash of broth, stock, or milk over top until heated through for about 30 minutes. This will ensure that the dressing doesn't dry out AND does not come out soggy. Reheat individual portions in the microwave with a small spoonful of broth or milk over top for about two minutes on high. Temperatures and heat times will vary by appliances, altitude, etc.
serving of cornbread dressing with shrimp on plate.
pan of baked cornbread seafood dressing.

What to Serve with Dressing

While I associate this dressing made with shrimp, crabmeat, and lobster with Thanksgiving dinner, you can enjoy for any special occasion (or regular ol' weeknight) year-round. We typically have it again for Christmas dinner and, if my family had it their way, I'd make it much more often. If you're planning your holiday meal, check out this list of soulful Thanksgiving dishes to pair with your seafood dressing.

And sharing is caring so make sure you pin my homemade southern dressing for Thanksgiving over on Pinterest. Thanks for reading!

How to Make Old Fashioned Cornbread Dressing with Seafood

Seafood Cornbread Dressing Recipe

Keyword: grandma's dressing recipe, how to Black people make dressing, holiday cornbread dressing, holiday dressing with shrimp, how Black people make dressing, soulful cornbread dressing, southern dressing recipe
  • 34 ounces cornbread mix I use 4 boxes of Jiffy corn muffin mix
  • 11 eggs divided
  • 1 ⅓ cup milk
  • 1 cup butter
  • 2 teaspoons ground cayenne pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 cup dried parsley
  • 1 dried bay leaf
  • sea salt to taste
  • black pepper to taste
  • 3 stalks celery
  • ½ onion
  • 4 cloves garlic
  • 1 green bell pepper
  • 2 ½ cups vegetable broth or seafood stock
  • 2 tablespoons hot sauce or to taste
  • 12 ounces evaporated milk
  • 1 pound raw shrimp peeled and deveined with tails removed
  • 5-6 ounces lump crabmeat
  • 6 ounces lobster meat chopped, roughly what would come from one lobster tail
  • 1 lemon optional garnish
  1. Preheat oven to 400 degrees. Mix corn muffin mix, four eggs, and 1 ⅓ of milk until uniform and free of any large lumps. Transfer batter into a 13x9-inch pan and bake for about 30 minutes or until top is golden brown and a toothpick inserted into the center comes out clean. Allow to cool a bit for safe handling then crumble and set aside.

  1. Reset oven heat to 350 degrees. In a large pot, melt butter over medium heat.

  2. Add cayenne, smoked paprika, onion powder, garlic powder, parsley, sea salt, and black pepper to pot. Cook until fragrant (about 5 minutes). Meanwhile, chop celery, onion, and bell pepper, and mince garlic.

  3. Add celery, onion, bell pepper, and garlic to pot. Cook until tender and translucent (about 8 minutes).

  4. Add veggie broth or seafood stock and hot sauce to pot and stir to incorporate. Meanwhile, beat remaining seven eggs and set aside.

  5. Bring mixture to a boil then remove from heat and stir in cornbread, evaporated milk and eggs until smooth and uniform.

  6. Add shrimp, crabmeat, and lobster meat to dressing and mix in thoroughly until well incorporated.

  7. Spread dressing into a 13x9-inch pan and bake, uncovered, for about 45 minutes to an hour or until dressing is golden brown and firm to the touch.

  8. Serve with lemon wedges, if desired.

  • If you can, use seafood stock in this recipe. The dressing is delicious as it but seafood stock adds richness that takes it over the top and is just perfect to indulge during the holiday season.
  • It is important to thoroughly incorporate the crab, shrimp, and lobster before baking so that you wind up with some seafood in every bite. Feel free to add up to 25% more seafood to this recipe if you like. More than that will make it tougher for your dressing to stay together, though.
  • Should dressing be covered while baking? You want to get a nice top crust to your dressing. For this reason, don't cover your dressing while baking unless the top starts to burn.
  • How to know when dressing is done?
  • How to reheat dressing? You can reheat cornbread dressing by the pan or in individual servings. To reheat a whole pan of dressing, allow it to come to room temperature then place it in the oven at 350 degrees, uncovered, with a splash of broth, stock, or milk over top until heated through for about 30 minutes. This will ensure that the dressing doesn't dry out AND does not come out soggy. Reheat individual portions in the microwave with a small spoonful of broth or milk over top for about two minutes on high. Temperatures and heat times will vary by appliances, altitude, etc.
Seafood Cornbread Dressing
Calories 377 Calories from Fat 117
* Percent Daily Values are based on a 2000 calorie diet.
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decorative image for pinterest.
decorative image for pinterest.
allrecipes.com

Creamy potato soup is an easy meal to make and even easier to freeze and store so you can have hearty soup anytime you want. And thanks to our 10 different top-rated recipe options, you'll never get tired of this versatile soup. You'll find recipes for protein-packed potato and sausage soup, creamy baked potato soup, vegan potato soup, and much ...

yummly.com

eggs, chopped parsley, thyme, lemon, freshly ground black pepper and 17 more Sensational Seafood Stuffing Sumptuous Spoonfuls Old Bay Seasoning, chopped celery, sage, yellow bell pepper, wheat and 12 more Seafood Stuffing Mix Deep South Dish Vidalia onion, wheat bread, raw shrimp, kosher salt, Cajun seasoning and 7 more

myhoustonmajic.com

Melt margarine in skillet and add chopped seasoning mix and sauté until wilted. Add, soup, broth, shrimp and crawfish or crabmeat. Mix well and heat but do not boil. Add seasonings a little at a time, taste and adjust until you get the desired taste you like.In a large greased baking pan, put the bread mix.

Savannah Seafood Stuffing - Spicy Southern Kitchen

23-10-2017 · Savannah Seafood Stuffing is full of shrimp and crab and lots of onion, celery, and red bell pepper. Makes a great Thanksgiving side!

23-10-2017

Savannah Seafood Stuffing is full of shrimp and crab and lots of onion, celery, and red bell pepper. I don’t know what it is, but there’s something about adding seafood to a casserole that makes it seem more special and elegant. This is always a much looked forward to side dish at Thanksgiving.

Savannah Seafood Stuffing with shrimp and crab.

I use a combination of herb seasoned stuffing mix and cornbread stuffing mix because I think it produces the best flavor. You could us all one or the other if you wish.

I don’t know about you, but my favorite part of Thanksgiving is the stuffing, or dressing as Southerners call it. I like to make at least 2 different kinds. A sausage dressing is a must, but I also like one with a little seafood.

Savannah Seafood Stuffing with shrimp and crab.

The cornbread mix, shrimp and crab give this Savannah Seafood Stuffing a subtle sweetness that is so good.

I add Cajun seasoning for flavor and also a can of condensed cream of mushroom soup to help bind it and keep it moist.

Savannah Seafood Stuffing with shrimp and crab.

Recipe adapted from allrecipes.com

More Thanksgiving Stuffing Recipes

Slow Cooker Sausage Cornbread Dressing

Slow Cooker Sausage Cornbread Dressing

Southern Andouille Sausage and Cornbread Stuffing

Andouille Sausage and Cornbread Stuffing

Disclosure: This post may contain affiliate links.

Southern Cornbread Dressing
Wooden spoon scooping up Southern Broccoli Casserole.
Old-Fashioned Cabbage Casserole in a baking dish.

therecipes.info

Louisiana Seafood Dressing Recipes hot www.tfrecipes.com. Steps: Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes.

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Seafood Stuffing Mix - Deep South Dish

10-04-2011 · A versatile stuffing mix made with toasted bread, sauteed onion and sweet bell pepper, tossed with crab and shrimp, and versatile enough for use in many different recipes.

10-04-2011
A versatile stuffing mix made with toasted bread, sauteed onion and sweet bell pepper, tossed with crab and shrimp, and versatile enough for use in many different recipes.
A versatile stuffing mix made with toasted bread, sauteed onion and sweet bell pepper, tossed with crab and shrimp, and versatile enough for use in many different recipes.
I have this basic seafood stuffing mix that I use for many different dishes, so this weekend when I was making Stuffed Flounder, I figured it was about time to get the stuffing recipe up all on its own. It's a very versatile mix that can be used to stuff large butterflied shrimp, to make patties for Vancleave (crabmeat and cheese) po'boys, to stuff large mushroom caps, hollowed out eggplant and squash of all types, and other vegetables, fill crab shells, or to make pan-fried crab cakes, to name just a few.

I wrote the recipe to use everyday sandwich bread since that's what most of us have on hand, but just as any good southern cook would do, I often substitute whatever leftover bread that is on hand. Around here that is often rolls, biscuits, or French bread. Just be sure to toast it to thoroughly dry it out before using. I also prefer sweet Vidalia onions when they are in season, but yellow onion is perfectly acceptable.

Seafood Stuffing in Flounder Closeup.jpg

instagram+150.jpgIf you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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©From the Kitchen of Deep South Dish
Prep time: 15 min | Yield: About 4 to 6 servings
Ingredients
  • 4 tablespoons of butter
  • 1 cup of finely minced Vidalia or other sweet onion
  • 1/4 cup of finely minced green bell pepper
  • 1/2 pound of raw shrimp, peeled, deveined, and chopped optional
  • 4 slices of white or white wheat bread, toasted
  • 1 pound of crabmeat
  • 1 large egg
  • Pinch of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1/2 teaspoon of Old Bay seasoning
  • Couple shakes of dried parsley
Instructions Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Add chopped shrimp if using and toss to cook slightly. Remove from the heat and set aside to cool slightly. Toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside. Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab and gently mix. Use as desired to stuff shrimp, crab shells, to make crab patties for po'boys, as a filling for squash, eggplant, or other vegetables, to stuff flounder, or to form crab cakes or bite sized crab balls.

Cook's Note: Can substitute other toasted breads, such as leftover dinner rolls or French bread. Toast before using.

Source: http://deepsouthdish.com

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Increase oven temp to 375 degrees F Cover with foil and bake for 30 mins. Uncover and continue to bake for an additional 5-10 mins or until as brown as desired.

realcajunrecipes.com

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Our Favorite Seafood Stuffing and Dressing Recipes for ...

21-11-2021 · P.S. In the unlikely event you have any leftover stuffing, it makes great seafood cakes, muffins or squash filling! Just divide as needed, then sauté, bake or roast. Savory Seafood Cornbread Dressing . This Cajun-spiced recipe brings together homemade cornbread and herb stuffing mix in a dressing with succulent shrimp and crab in every bite!

21-11-2021

Gobble gobble, Seafoodies!

Here at Dish on Fish, we love to celebrate seafood! In fact, one of the things we’re most thankful for is our fave Thanksgiving side dish, seafood stuffing … or is it dressing? Well, that all depends on how literal you are and where you live. But you know what? We’re not going to resurrect the perennial stuffing vs. dressing debate. The only thing that matters is the taste! And hands down, no matter what you call it, stuffing (or dressing) is the dish that usually gets gobbled up the fastest.

And you know what makes this most popular Thanksgiving dish even better? Plenty of seafood! We bet a lot of your guests will be excited to see seafood on the menu this year. Serving a seafood-based stuffing is a great addition! It’s also a protein-packed alternative to offer the pescatarians at the table. Bonus: It helps you get some extra seafood servings during what’s often a turkey-intensive week!

To make it easy for you, we’ve gathered some of the very best seafood stuffings, ranging from the classic to the unexpected. These recipes share some basics: seafood (of course!), some form of bread, aromatic veggies, moistening and binding agents like eggs and cream, seasonings and some oven time. But that’s where the similarities end. It’s amazing that one dish can have so many different regional variations: Shrimp or oysters? Cornbread, herb stuffing or crackers? Chicken broth or seafood stock? Old Bay or hot sauce? Mouthwatering options abound, and you really can’t go wrong with any of these recipes!

For a traditional side-dish, try the Southern oyster dressing (courtesy of Jimmy Buffet’s sister!) that will conjure up the low tides of the Gulf Coast. Or, serve a Maine seafood stuffing that’s brimming with Down East flavor. For a completely fresh take, check out these crisp mini phyllo cups filled with shrimp and scallop stuffing—one of the most creative finger foods we’ve ever tasted! Whether you’re looking to add a homespun or elegant touch to your meal, you’ll find a recipe here to make your Thanksgiving the tastiest yet!

P.S. In the unlikely event you have any leftover stuffing, it makes great seafood cakes, muffins or squash filling! Just divide as needed, then sauté, bake or roast.

Savory Seafood Cornbread Dressing 

This Cajun-spiced recipe brings together homemade cornbread and herb stuffing mix in a dressing with succulent shrimp and crab in every bite!

Southern Seafood Cornbread Dressing 

Crab and shrimp are the stars of this decidedly decadent dressing made with buttery cornbread.

Maine Seafood Stuffing

For a Down East treat, try this sherry-spiked stuffing that blends a tasty Maine seafood trio (shrimp, scallops, crab) with crackers and breadcrumbs.

Crawfish Dressing 

Loaded with crawfish, this cornbread dressing celebrates Thanksgiving Louisiana-style with andouille sausage, Creole seasoning and a dash of cream.

Simple Seafood Cornbread Dressing 

Pescatarian alert! Seafoodie purists will love this dressing with shrimp, crab, homemade cornbread and from-scratch seafood stock.

Four-Ingredient Seafood Stuffing 

Short on time? No need to panic! This raid-the-pantry recipe gives you a crab and shrimp stuffing in 20 minutes!

Mid-Atlantic Seafood Stuffing 

Old Bay and hot sauce lend some Mid-Atlantic flair to this baguette-based stuffing that’s studded with tender morsels of crab and shrimp.

Soul Food Seafood Stuffing 

Three words: Shrimp, crab, oysters! This smoky, seafood-intensive stuffing combines cornbread, rice and a garden full of veggies and herbs in a dish that feeds the body, mind and soul.

Maryland Crab Stuffing 

Sweet lump crabmeat, cubes of cornbread and Maryland-style seafood seasonings add up to a stuffing that’s destined to become a family favorite!

Seafood Stuffing Cups 

This standout side dish (or app) packs shrimp, scallops, bacon, veggies and breadcrumbs into crispy phyllo cups for a Thanksgiving stuffing like no other!  

Lucy Buffet’s Oyster Dressing 

Bivalves at their best! Jimmy Buffet’s sister, owner of Lulu’s restaurant in Gulf Shores, Ala., shares this recipe for buttery cornbread dressing that showcases plump oysters.

Traditional Oyster Stuffing 

If you’re craving a classic oyster stuffing, look no further! This indulgent recipe gets its wonderful nutty richess from pine nuts.

Savannah Seafood Stuffing 

Turkey, what turkey? This shrimp, crab and cornbread stuffing is so delicious, it’s sure to steal the spotlight at your Thanksgiving table.

pinterest.com

Dec 7, 2019 - Explore Art Smith's board "Seafood dressing recipe" on Pinterest. See more ideas about seafood dressing recipe, stuffed peppers, thanksgiving recipes.

Seafood Stuffing Recipe: How to Make It

For an easy and elegant side dish, I add canned crab and shrimp to boxed stuffed mix. When I served this to my mom as part of her birthday dinner, she said it was the best she had ever tasted...and…

Home Recipes Dishes & Beverages Stuffings & Dressings

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Prep/Total Time: 20 min.

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6 servings

For an easy and elegant side dish, I add canned crab and shrimp to boxed stuffed mix. When I served this to my mom as part of her birthday dinner, she said it was the best she had ever tasted...and nest time she wanted just the stuffing for her meal! —Marcy Thrall Haddam Neck, Connecticut

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Our Best-Ever Party Appetizers

  • 1 package (6 ounces) instant chicken-flavored stuffing mix
  • 1 can (6 ounces) crabmeat, drained and cartilage removed or 1 cup of imitation crabmeat
  • 1 can (6 ounces) small shrimp, rinsed and drained or 1 cup cooked small shrimp, peeled and deveined
  • 1 teaspoon lemon juice
  1. Prepare stuffing according to package directions. Gently stir in the crab, shrimp and lemon juice.
Maine Seafood Stuffing Recipe

Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says It's a Maine seafood stuffing --…

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Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says "It's a Maine seafood stuffing -- the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good! We serve ours with a White Cream Sauce on top of the stuffing." This would be great to put over fish and baked too! I'm thinking flounder, filet of sole, and any other white fish. Times are only approximate. You can also substitute with lobster. You can make this in a 9x9" baking dish as well, and serve it with the White Cream Sauce on top. Cooking time does not include time cooked inside the bird.

READY IN: 40mins

DIRECTIONS

  • Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
  • Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
  • In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
  • Add the eggs and melted butter.
  • Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
  • Now you're ready to stuff your turkey the Down East way.
outerbanksvacations.com

Preheat oven to 375°. Combine the cornbread cubes and cooked rice in a large bowl. Set aside. In a large skillet, melt butter over medium heat. Add the peppers, onions, celery, garlic, thyme, sage and salt. Saute vegetables and herbs for 7-9 minutes or until translucent. Allow to cool.

When you hear the word “Thanksgiving,” your mind probably goes straight to a picture of slow-roasted turkey, classic mashed potatoes with gravy and various mouthwatering side items. While it’s true that the traditional Thanksgiving meal does not usually feature seafood, Thanksgiving is actually a great time to incorporate fresh seafood dishes right into your meal. If you just can’t fathom the idea of giving up turkey for shellfish, don’t fret! We have just the right side item for you that is the perfect balance of traditional Thanksgiving meets coastal lifestyle: seafood stuffing!

Thanksgiving stuffing (or “dressing”) is a classic side item that is hearty, starchy and the perfect vessel for smothering in delicious turkey gravy. The name “stuffing” comes from the tradition of actually packing the mixture into your turkey as it cooks. However, over the years, stuffing became a full dish by itself typically paired with other meat dishes. This separation was fueled largely by the introduction of Stove Top brand stuffing in the 70’s. Today, many people choose to stuff their turkey with veggies, spices and herbs and prefer their stuffing as a side, usually baked in a casserole dish so the edges of the bread can get a bit crispy.

Stuffing is essentially made up of 4 key components: vegetablesherbs/seasoningbread and liquid. The standard vegetables are onion and celery but can include carrots, peppers, mushrooms, and squash varieties. For seasoning, herbs like rosemary, garlic, thyme, salt, pepper and sage are commonly used but hot spices can also be mixed in. Lastly, breadcrumbs or croutons are the main element of the dish but when it comes to selecting your bread, it all comes down to personal preference—some chefs prefer cornbread, some love a hearty artisan loaf, and some like to cube up plain white bread. The mixture is then combined with a meat stock or cream-based soup and some cooks like to add egg as a binding agent. In many cases, meat is added as the fifth component through chopped turkey, chicken, sausage or in the case of these recipes, seafood. Here are a few simple recipe options we found to satisfy your seafood craving this year.

Savannah Seafood Stuffing (With Shrimp & Crab)


Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

  • 1/2 cup butter
  • 1 medium yellow onion chopped
  • 2 celery stalks chopped
  • 1/2 red bell pepper chopped
  • 1/2 pound fresh shrimp cut into bite-sized pieces if larger, peeled and deveined
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 (14-ounce) a bag herb seasoned stuffing mix
  • 1/2 (14-ounce) a bag cornbread stuffing mix
  • 1 (10,75-ounce) can condensed cream of mushroom soup
  • 1 (14.5-ounce) can chicken broth
  • 3 (5-ounce) cans crab meat drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter cut into slivers

Directions

  1. Preheat oven to 350 degrees and grease a 9X13-inch casserole dish.
  2. Melt butter over medium heat in a large pan. Add onion, celery, and red pepper and cook until soft.
  3. Add shrimp and cook just until no longer pink. Remove from heat. Stir in Cajun seasoning and thyme and transfer mixture to a large bowl.
  4. Add remaining ingredients, EXCEPT butter, to bowl. Stir to mix well.
  5. Transfer to prepared casserole dish. Scatter butter pieces over top, place in oven and bake for 30 minutes.

Recipe, directions and photo by Christin Mahrlig at Spicy Southern Kitchen.

Seafood Stuffing (With Shrimp, Crab, & Smoked Oysters)


Prep Time: 15 minutes
Cook Time: 60 minutes

Ingredients

  • 6 cups chopped cornbread (almost 2 Jiffy boxes cooked)
  • 1 cup rice, cooked
  • 3 tbsp butter
  • 2 cups chopped peppers (almost 2 medium peppers)
  • 1 medium onion, chopped
  • 3 stalks of celery, chopped
  • 3 cloves of garlic, chopped
  • ½ tsp chopped thyme
  • 2 tsp chopped sage
  • 1 tsp salt
  • juice of 1 lemon
  • cup mayo
  • 2 tbsp chopped parsley
  • 1 tsp freshly ground black pepper
  • ½ tsp poultry seasoning
  • 1 tsp old bay seasoning
  • 1 tsp cajun seasoning
  • 2 eggs, beaten
  • ¾ cup chicken broth
  • ½ pound shrimp, chopped
  • 8 oz tub crab meat
  • 2 cans of smoked oysters, drained

Directions

  1. Preheat oven to 375°
  2. Combine the cornbread cubes and cooked rice in a large bowl. Set aside.
  3. In a large skillet, melt butter over medium heat. Add the peppers, onions, celery, garlic, thyme, sage and salt. Saute vegetables and herbs for 7-9 minutes or until translucent. Allow to cool.
  4. In a small bowl, whisk together lemon juice, mayo, parsley, black pepper, poultry seasoning, old bay and Cajun seasoning. Add this mixture to the bowl with the cornbread and rice. Then add the beaten eggs, chicken broth and vegetables. Stir well to combine.
  5. Gently stir in the chopped shrimp and crab meat. Once that is combined, add the oysters and very gently stir just until the oysters are combined. Adding the seafood at the end keeps it from being broken up too much.
  6. Bake for 35-40 minutes or until the top is golden brown with slightly crisp edges.

Recipe, directions, and photo by Dominique Cook at Cooks And Kid.

Traditional Oyster Stuffing (With Oysters)


Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

  • 4 T. butter
  • 1 onion diced
  • 2 ribs celery diced
  • 4 cups stale bread diced
  • 1 cup oysters chopped, liquor reserved
  • 1/2 cup pine nuts toasted
  • 2 T. fresh parsley minced
  • 1 t. basil
  • 1/2 t. paprika
  • 1/2 t. salt
  • 1 cup chicken or garlic broth
  • 3 eggs

Directions

  1. Preheat oven to 350°.
  2. Melt butter oven medium heat. Saute onion and celery until onion is translucent.
  3. Combine onion, celery, bread, oysters, pine nuts, parsley, and spices in a large bowl.
  4. Fold in oyster liquor, broth, and eggs just until moistened.
  5. Transfer to a greased 8x8 baking dish. Cover with foil and bake at 350° for 30 minutes.
  6. Uncover and continue baking for 10-15 minutes, until golden brown.

Recipe, directions and photo by Kate at Mountain Cravings.

cooks.com

In large frying pan melt butter over medium-low heat. When butter is melted, add onions, mushrooms and celery. Sauté until vegetables are soft. In large mixing bowl add bread crumbs. Add seafood delights, onion, garlic and Cajun seasonings. Mix then add butter and vegetables, mix well. Add chicken broth and mix. Tip: If a little dry add some water.

SEAFOOD CORNBREAD DRESSING

06-10-2020 · DRESSING INSTRUCTIONS 1. Preheat oven top 375 degrees F / 190 degrees C 2. In a pan add cooking oil, butter, diced bell pepper, onion, celery, and minced garlic 3. Sauté until softened and translucent 4. Add seasonings and shrimp to pan then sauté on …

06-10-2020

Seafood cornbread dressing can be a great side or meal on it's own. This is also serves as a stuffing for fish, crab shells or jumbo shrimp. Serve this alongside blackened fish and a garden salad for a seafood dinner.

PRINTABLE RECIPE

SEAFOOD CORNBREAD DRESSING

INGREDIENTS

8x8 pan of cooked cornbread **see recipe below

8 oz (227 g) lump crab meat

10 oz (283 g) small to medium shrimp

1 small bell pepper (diced)

2 celery sticks (diced)

1/2 of a small to medium onion (diced)

2 cloves of garlic (minced)

1 Tbsp (15 ml) cooking oil

4 Tbsp (57 g) unsalted butter

1 to 1 1/2 tsp Old Bay seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp rubbed sage

1/2 tsp dried thyme

1/4 tsp cayenne pepper

1/4 tsp smoked paprika

salt and pepper to taste

1 to 1 1/2 cups (236.5 to 355 ml) vegetable broth

1 large egg (optional)

**CORNBREAD**

1 cup (155 g) yellow cornmeal

2/3 cup (85 g) all-purpose flour

1 Tbsp (13 g) baking powder

2 Tbsp (25 g) sugar

1/2 tsp salt

1 Tbsp (15 ml) cooking oil

3/4 cup (177 ml) milk

1 large egg

**See YouTube video for detailed recipe video**

CORNBREAD INSTRUCTIONS

1. Preheat oven to 350 degrees F / 176 degrees C

2. In a bowl add all dry ingredients and combine

3. Add all wet ingredients to the bowl and combine well with dry ingredients

4. Pour mixture in a greased 8 inch round or square baking dish

5. Bake in a preheated oven at 350 degrees F / 176 degrees C for 20 to 25 minutes

6. Once baked, remove from oven, cut and crumble

7. Return cornbread to oven and bake until golden brown and toasted

DRESSING INSTRUCTIONS

1. Preheat oven top 375 degrees F / 190 degrees C

2. In a pan add cooking oil, butter, diced bell pepper, onion, celery, and minced garlic

3. Sauté until softened and translucent

4. Add seasonings and shrimp to pan then sauté on a medium high heat for 2 to 3 minutes

5. Add crab meat, combine and continue to sauté for an additional minute, then remove from heat

6. In a large bowl with baked cornbread crumbles combine seafood vegetable sauté, vegetable broth and combine well

7. Taste for seasoning and salt, then adjust to your preference

8. Add egg and mix well

9. To a buttered 8 x 8 baking dish add the dressing mixture and cover with foil

10. Bake in a preheated oven at 375 degrees F / 190 degrees C covered for 25 minutes

11. Remove the foil and continue to bake for an additional 15 minutes or until golden brown on top

recipeshappy.com

All cool recipes and cooking guide for Seafood Dressing Recipe Crabmeat Cornbread are provided here for you to discover and enjoy. Healthy Menu. Healthy Gluten Free Dinner Ideas Healthy Orzo Recipes Healthy Vegan Breakfast Burrito Recipe Easy …

Seafood Stuffing Recipe For Fish - All information about ...

salt and pepper olive oil to brush fish 1 trout - gutted, cleaned and scaled Make the stuffing by melting the butter and mixing the ingredients together. Put trout into foil and brush the skin with oil. Bake in preheated 350F, 180C or Gas Mark 4 oven for 30 minutes until the flesh is firm to the touch. Stuffed Mackerel 1 tbspn olive oil

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Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, …

Mid-Atlantic Seafood Stuffing (Dressing)

22-07-2016 · Add the chopped shrimp and cook until they just turn pink. Stir in the crab meat, then remove the pot from the heat. Stir in the toasted bread cubes. In a medium mixing bowl, …

22-07-2016

With a bit of crab and shrimp in each bite, this Mid-Atlantic seafood stuffing (dressing) is a delicious way to bring coastal flavors to the holiday table, or just a great dish to enjoy anytime!

Who says Thanksgiving dinner can't have a coastal touch? This flavorful seafood stuffing is loaded with crab and shrimp but pairs beautifully with turkey. A

I joke that food bloggers think three months in advance for holidays, and normally I wouldn’t be posting the Thanksgiving stuffing recipes in the middle of the summer, but I couldn’t resist. Also, I’m squarely blaming Paige from Where Latin Meets Lagniappe for these shenanigans. Feel free to go thank her after you try this dressing recipe, because I know you probably won’t be able to wait until Thanksgiving either. 

Who says Thanksgiving dinner can't have a coastal touch? This flavorful seafood stuffing is loaded with crab and shrimp but pairs beautifully with turkey. A

Before we go on, I’d like to share with you a little lesson on Thanksgiving menu language that I learned years ago. Unless Thanksgiving stuffing is actually stuffed into the bird, the proper term to use is Thanksgiving dressing. So this shrimp and crab stuffing recipe is actually a shrimp and crab dressing recipe. Personally, I wouldn’t stuff this recipe into a bird for cooking, though. While it would make a lovely pairing with turkey, I don’t think the flavors are best blended. Also, the Godfather smokes his turkey, and it’s logistically difficult to stuff on the grill. So when you’re planning your Thanksgiving menu this year, be sure to note “seafood dressing” for this dish.

Who says Thanksgiving dinner can't have a coastal touch? This flavorful seafood stuffing is loaded with crab and shrimp but pairs beautifully with turkey. A

I’ve been meaning to make a dish from Paige’s blog in my own style to share here for a while, and I really wanted to make zucchini fries based off this recipe and using my zucchini from the garden… which I cannot seem to successfully grow. So I needed another plan. As I looked around more, I remembered her recipe for sausage stuffing from scratch, and decided it was time to face one of my personal kitchen challenges. You see, gentle reader, I hadn’t been successful at making Thanksgiving dressing from scratch ever. I’ve been doctoring box mixes every year, and mastering a from scratch recipe has been on my list of  “things to accomplish”. Check!

Who says Thanksgiving dinner can't have a coastal touch? This flavorful seafood stuffing is loaded with crab and shrimp but pairs beautifully with turkey. A

Taking inspiration from our current location, and lifelong love of seafood, I decided to skip the sausage and make this dressing recipe decidedly mid-Atlantic with lots of crab and shrimp. I also cut the liquid a bit so I could reduce the baking time, and added a little heavy cream because it felt like the right thing to do (any non-dairy cream works as a substitute for those who can’t have dairy). Seafood recipes benefit from a little creaminess for balance.

Who says Thanksgiving dinner can't have a coastal touch? This flavorful seafood stuffing is loaded with crab and shrimp but pairs beautifully with turkey. A

Not only was this one of the prettiest dressings I’ve seen in the pan, it was home at first bite. It tasted like it should have always been on my Thanksgiving table. I’m a Florida girl, why wouldn’t there be seafood at Thanksgiving? This is a dressing hearty enough to stand on its own for those who make a meal of the “sides”, yet complimentary enough to pair well with everything else. We ate it for dinner, alone, with a green salad, and the leftovers are just as wonderful reheated.

Who says Thanksgiving dinner can't have a coastal touch? This flavorful seafood stuffing is loaded with crab and shrimp but pairs beautifully with turkey. A

Thank you, Paige, for inspiring me to create a dish that I know we’ll enjoy for many holidays to come! <3

  • 16 oz baguette bread, cut into 1/4" cubes
  • 4 tbsp butter
  • 4 cups stalks celery, diced
  • 4 cup carrots, peeled and diced
  • 1/2 cup medium onion, diced
  • 4 cloves garlic, minced
  • 1 lb crab meat, picked over to remove any shells
  • 1 lb raw shrimp, tails removed, chopped
  • 3 1/2 cups broth
  • 2 large eggs
  • 1/2 cup whipping cream
  • 2 tbsp sherry cooking wine
  • 1/2 tsp salt
  • 1 1/2 tsp crab seasoning, ex - Old Bay
  • 1/2 tsp white pepper
  • 1/4 cup fresh chopped parsley
  • 1 tsp hot sauce
  1. Preheat your oven to 350 F (177 C) and place your bread cubes on a baking sheet in a single layer. Bake 10-12 minutes to toast, then remove and set aside. Turn off the oven.
  2. Melt the butter in a medium stock pot over medium heat. Add the carrots, celery, and onions. Cook for 4-5 minutes until slightly softened. Add the garlic, cook 1 minute longer.
  3. Add the chopped shrimp and cook until they just turn pink. Stir in the crab meat, then remove the pot from the heat. Stir in the toasted bread cubes.
  4. In a medium mixing bowl, whisk together the broth, eggs, whipping cream, sherry, spices, parsley, and hot sauce. Pour over the bread and seafood mixture. Stir until just combined.
  5. Transfer all the stuffing into a buttered 11x13" casserole dish, then cover with aluminum foil and refrigerate at least 4 hours to allow flavors to blend, you may refrigerate overnight (I did).
  6. When you are ready to bake, preheat the oven to 350 F and place the dressing, still covered in foil, into the oven. Bake 30 minutes covered, then remove the foil and bake another 30-40 minutes until the top has slightly toasted.
  7. Remove and serve warm. Enjoy!

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Who says Thanksgiving dinner can't have a coastal touch? This flavorful seafood stuffing is loaded with crab and shrimp but pairs beautifully with turkey. A

Seafood Cornbread Dressing - Seasoned to Taste

18-11-2020 · Seafood Cornbread Dressing Recipe Mince onion, celery, tarragon and parsley. Set aside. Peel shrimp and deshell crab (or drain juice if using canned). Set aside. In a medium …

18-11-2020

As seen on GRANDBABY CAKES!

Put a twist on this traditional southern dish with Seafood Cornbread Dressing. Filled with shrimp, lump crab, fresh herbs, and a homemade seafood stock; this dish transforms into a rich decadent main. Serve with gravy or without and watch this recipe become a staple for years to come!

Seafood Cornbread Dressing

This hearty side will go perfect with herbed meatloaf with sweet heat chili sauce, crispy green beans and broccoli cheese casserole!

Every year, stuffing and dressing has a designated place at the dinner table. In the same way, it’s like peanut butter and jelly; can’t have the turkey without stuffing or dressing! The trend in hybrid recipes are here to stay, have fun with this spin on your old-school favorite!

STUFFING OR DRESSING?

Comparatively, depending on the region you’re from, stuffing and dressing will have different meanings! As a true southerner who prefers dressing, the base of this recipe stays close to traditional.

My aunt and uncle have always taken the lead with assigning dishes out to family and preparing their staple recipes during the holidays. I counseled with the biggest culinary expert in my family, Uncle Reggie, to build the layers and flavors of this dish. From what I’ve gathered, the foundation of this dish truly begins with the cornbread! “Day Old” cornbread is the key in making the perfect cornbread dressing in like manner, Seafood Cornbread Dressing!

IMPORTANT STEPS TO KEEP IN MIND

  • Cornbread, seafood stock and seafood cornbread dressing are the three separate parts to this recipe.
  • Prepare the cornbread ahead of time. For best results a day ahead completely cooled, covered and left out on the counter in a dry space.
  • Save the crab and shrimp shells for the seafood stock.
  • The seafood stock gives a rich flavor if you can spare the five minutes of prep, make the stock!
    • If not, feel free to substitute with vegetable or chicken stock.
  • Use fresh crab! Splurge and by the good stuff, the holidays are here!
    • If you can’t locate fresh crab or prefer imitation, feel free to use what works best for you. I did test both options and it’s still very tasty!
  • Oven time and temp will vary, gauge your dish as it bakes.
  • Taste test each step of the recipe and add the raw shrimp last.

LET’S START WITH THE CORNBREAD FIRST!

First, preheat the oven and place a cast iron skillet (or dish used to bake the cornbread), lightly oiled in the oven. This helps with assisting the cornbread to cook evenly. Meanwhile, combine the dry ingredients in a bowl then mix the egg separately and add to the dry mix. Whisk the batter until it’s smooth in consistency.

After this, the oven should be close to temperature. At the same time, remove the baking dish and add softened butter allowing it to bubble and melt. Now that the butter has melted, slowly pour the butter one tablespoon at a time, into the batter. And last, give it one final mix, pour batter into the baking dish and bake.

Seafood Cornbread Dressing-Cornbread

SHRIMP STOCK INSTRUCTIONS

First, add the shrimp and crab shells to a medium sized stock pot and add celery, carrot, half of a roughly chopped onion (or shallot), garlic bouillon and enough water to fill just above the ingredients.

Cornbread Stuffing Seafood Stock Ingredients
Seafood Stock with Water

Then, bring stock to a slow boil, reduce heat and simmer for up to thirty minutes. Lastly, drain the rich liquid from the pot, set aside until ready for use!

CORNBREAD DRESSING

In the first place, prep the ingredients by small dicing the onion, celery, tarragon and parsley. Roughly chop the shrimp reserving 4-6 whole pieces for the topping. Finally, the crab should be removed from its shell and simmering in the stock pot, set aside until further use.

Next, in a medium sized pan on medium heat, saute the veggie mixture adding a 1/2 teaspoon of butter if needed. Season with salt, pepper and add fresh herbs sauteeing an additional minute. Moreover, the veggies should become soft and translucent. Finally, set aside and let cool.

Seafood Cornbread Dressing Veggie Prep
Seafood Cornbread Dressing Sauteed Veggies

CORNBREAD SEAFOOD STUFFING

Now we will work with the cornbread! Begin this step by breaking the cornbread down into small pieces in a large bowl. It’s easiest to use your clean hands for this method. At this instant, add in vegetables and herbs and one cup of dried stuffing mix and stir lightly to combine.

Now add mayo, cream of mushroom, cream of celery and seasonings. Finally, pour in shrimp stock until batter becomes slightly mushy, pouring about 1/4-1/2 cup at a time. To emphasize, adjust for flavor first before adding the crab and raw shrimp. Once the desired flavor has been reached, gently fold in the crab and shrimp topping the casserole dish with the whole shrimp that was set aside.

Seafood Cornbread Dressing Pre Oven

Sprinkle with paprika and bake for 30-40 minutes at 375 degrees. The casserole is done with the shrimp have turned pink and the stock has evaporated into the dressing. The casserole should be soft and not hard but also slightly firm. If the dressing is a little loose after 30-40 minutes, allow it to cook longer, five minutes at a time. To clarify more, it will continue to cook once out of the oven so keep this in mind.

Remove the dressing from the oven and allow to cool at least 15-20 minutes before serving. Use any leftover herbs for garnish. The seafood cornbread dressing can be served with cranberry sauce, traditional giblet gravy or as is! Enjoy!

BONUS TIP!

Additionally, if you have leftover breadcrumbs or a fresh loaf of a bread like an italian loaf, add a few extra crumbs (torn pieces) to the top of the casserole before baking. This helps to give the dish a completed look. This step is certainly not necessary but was added to the dish as seen in the photos.

Seafood Cornbread Dressing
Print Pin
Put a twist on this traditional southern dish with Seafood Cornbread Dressing. Filled with shrimp, lump crab, fresh herbs, and a homemade seafood stock; this dish transforms into a rich decadent main. Serve with gravy or without and watch this recipe become a staple for years to come!
Keyword Cornbread Dressing, Seafood Cornbread Dressing, Seafood Stuffing, Stuffing
  • 1 cup Cornmeal
  • 1/2 cup Flour self rising
  • 1 tbsp Sugar White-Granulated
  • 1 cup Milk
  • 1/4 cup Butter Salted at Room Temp
  • 1 Egg Room Temp
  • 1 tsp Cooking Oil
  • Cornbread about 4 cups
  • 1 lb Medium Sized Raw Shrimp Peeled and Deveined
  • 6-8 oz Crab Meat Snow Crab or Dungeness
  • 1 tbsp Garlic Paste Minced Garlic
  • 1 cup Onion
  • 1 cup Celery
  • 1 tbsp Tarragon Fresh and Minced
  • 1 tbsp Parsley Fresh and Minced
  • 2 tbsp Green Onion Fresh and Minced
  • 1/4 cup Mayonnaise
  • 1/4 cup Cream of Mushroom
  • 1/4 cup Cream of Celery
  • 1 cup Seafood Stock Veggie or Chicken Broth
  • 1.5 tsp Season All
  • 1/2 tsp Black Pepper
  • 1 tsp Old Bay
  • 2 tsp Smoked Paprika
  • 1 cup Herbed Seasoned Stuffing
  • 1 cup Celery roughly chopped
  • 1 cup Carrot
  • 1/2 Onion (or shallot) roughly chopped
  • 1 tbsp Roasted Garlic Base Bouillon
  • 1/2-2 cups Water
  • Preheat the oven to 375 degrees.
  • Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
  • In a bowl, combine dry ingredients.
  • Beat the egg separately and add to the dry mix.
  • Add milk and whisk until thoroughly combined.
  • Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
  • Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
  • Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
  • Allow cornbread to cool while preparing the stuffing mixture.
  • Mince onion, celery, tarragon and parsley. Set aside.
  • Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
  • In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
  • Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
  • Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
  • Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
  • Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
  • Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
  • Taste batter for flavor and adjust seasonings to your liking.
  • Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
  • Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
  • Remove from the oven and let stuffing rest for 15-20 minutes before serving.
  • Place seafood stock ingredients in a large stock pot and fill with water just above ingredients.
  • Bring ingredients to a boil, reduce heat and simmer for up to 30 minutes.
  • Use a fine strainer to strain liquid from stock ingredients.

cooks.com

1. SEAFOOD SALAD WITH DILL DRESSING. Mix all ingredients. Prepare dill dressing; toss with remaining ingredients except avocados and salad greens. Cover and refrigerate at ... greens. Top with seafood mixture. 4 servings. Ingredients: 13 (above .. greens .. juice .. mayonnaise .. meat ...) 2. SEAFOOD CASSEROLE.

tasty.co

Preheat the oven to 350°F (180°C). In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth. Grease a 9 x 13-inch baking dish with nonstick …

recipes.sparkpeople.com

Top seafood stuffing recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. ... Full ingredient & nutrition information of the Cod with Seafood Stuffing Calories (no ratings) Seafood Sandwich Stuffing. I used a whole wheat wrap with this-delicious

Smoked Oyster Seafood Dressing Recipe - Julias Simply Southern

13-10-2021 · Seafood Cornbread Dressing. Preheat oven to 350°F (176°C). Cut cornbread into cubes and transfer to a large mixing bowl then add the chopped smoked oysters, crabmeat, onion, celery, chicken stock, cream of shrimp soup, beaten eggs and seasonings; stir to combine. Transfer the dressing mixture to a rectangle baking dish (I used a 10x14), place ...

13-10-2021

In this post I’ll be sharing a wonderful Smoked Oyster Seafood Dressing Recipe with crabmeat and shrimp. This is a delicious Southern seafood cornbread dressing that you’re gonna love, my Friend!

So, where did oyster dressing originate? It wasn’t the South as some might think. Stuffing recipes with oysters was a common dish in Britain and it came to America along with the British colonists.

Seafood dressing was common in the North and South where settlers lived by the sea. Meals back then weren’t quite what they are now so to ensure that everyone had enough protein, seafood was added to stuffing since it was plentiful.

Oyster dressing recipes are popular in Louisiana and the low country of South Carolina and often made with fresh oysters. I prefer using smoked oysters instead because they add wonderful flavor to the dressing and there’s no fishy smell with leftovers.

The smoked oyster stuffing, with the delicate sweetness of crabmeat, could be a meal itself but wouldn’t be the same unless served as a side dish with Thanksgiving turkey or roasted chicken family dinners. The taste of the seafood dressing is amazing and even my seafood skeptic husband loves it.

In fact, Sparky, introduced me to smoked oysters. Back then he wouldn’t touch seafood but for some reason loved smoked oysters on crackers. A smoked oyster does indeed make a tasty appetizer ingredient.

Oyster Stuffing

Smoked Oyster Dressing

Holiday dinner planning tip: If you plan to serve a seafood stuffing or dressing at your Thanksgiving dinner, be sure to check with guests to make sure nobody is allergic to seafood.

My family prefers the traditional Southern cornbread dressing for Thanksgiving and we usually enjoy my Aunt Betty’s Famous Ham Dressing for Christmas

One of the things that I love about having dressing as a side dish are all of the different ways to make it. Dressing is one of those dishes that you can easily adjust to suit your own tastes with different seasonings and ingredients.

Since my family are team classic dressing for holidays, I enjoy serving the smoked oyster seafood dressing with our regular meals with roasted chicken or a super easy turkey breast tenderloin.

Southern Seafood Cornbread Dressing

Southern Thanksgiving dinner on blue and white china

Doesn’t that look incredible? We love a taste of the holidays occasionally throughout the year but I’m always so joyful when the holidays do roll around so that we can host our loved ones with a delicious meal.

Nothing makes my heart happier than family and friends gathered around the dining room table to fellowship and enjoy all of the food that I love to prepare and share with them.

How to make Southern Gluten Free Cornbread

  • cornbread batter in a hot cast iron skillet before baking
  • Pone of Cornbread

It only takes a few simple ingredients to make the savory skillet cornbread. You’ll need: self rising cornmeal, chicken stock, eggs and butter.

In case you might be wondering, yes you can make cornbread without buttermilk. I usually do make it with buttermilk but I was out of buttermilk and out of milk. My mother used to make cornbread with water.

I had to improvise and figured since this was going into a dressing recipe that chicken stock (or chicken broth) would work just fine and add a bit of flavor.

Place a large skillet into your oven and preheat it while you prepare the batter. Combine the cornmeal, egg and stock in a medium bowl. 

Carefully take your hot cast iron skillet out of the oven and add a little butter to the pan. The hot skillet will melt butter fast. Once melted, pour in the cornbread batter and bake until golden brown.

I always make the cornbread for my dressing the day before and refrigerate it overnight until I need it. That saves time if you’re preparing a big meal.

How to make Southern Oyster Stuffing

ingredients for making smoked oyster seafood dressing

What you will need to make this smoked oyster dressing with crab:

  • Pone of Cornbread – savory cornbread is the main ingredient in this seafood dressing.
  • Smoked Oysters – add smokey delicious flavor to the dressing.
  • Crab Meat – the crab adds wonderful texture and a hint of sweet flavor to this savory side dish.
  • Onion – a medium yellow onion adds flavor and aromatics.
  • Celery – traditional flavor ingredient for dressing and aromatic.
  • Chicken Stock – moistens the dressing mixture and adds rich flavor.
  • Cream of Shrimp – adds flavor and helps keep the seafood dressing moist.
  • Large Eggs – the beaten egg are the binder that holds the dressing bread mixture together.
  • Seasonings – salt, black pepper, poultry seasoning, ground sage and onion powder add the classic flavors that we love in dressing.

Other ingredient options: green bell pepper, Cajun seasoning, hot sauce, garlic powder, oyster sauce, andouille sausage, bacon, pancetta, mushroom, lemon juice, lemon zest or cooked breakfast sausage would all be delicious options if you prefer.

Gluten Free option: cornbread is naturally gluten free. To keep this recipe completely gluten free, omit the cream of shrimp and use a gluten free cream of chicken or mushroom. The Great Value generic brand found at Walmart have gluten free creamed soup options available.

Seafood Stuffing

Southern dressing ingredients in a large bowl

Putting this easy recipe together takes just a little bit of prep.

Begin by cutting the cornbread into small pieces to form bread cubes and add them to a large bowl. Next, drain the smoked oysters well. They come packed in oil in the tin so I dump them into a small colander to drain in a small bowl then gently blot them with paper towels.

Give the smoked oysters a rough chop and add them to the large mixing bowl with the cubed crumbled cornbread. The crabmeat goes into the mix next but be sure to pick through it to make sure there aren’t any bits of shell in the meat (there usually are).

Next, dice the veggies and add the vegetable mixture to the bread mixture along with the cream of shrimp condensed soup, chicken stock, beaten eggs and seasonings and gently stir until everything is combined. Adjust seasonings to taste if necessary then transfer the seafood dressing mixture to a casserole dish. I used a 10×14 baking dish for this recipe.

Cooks Note: if you prefer a softer texter for the celery and onion you can melt a cup butter over medium heat in a small skillet and sauté them to soften before adding to the recipe. Feel free to add the melted butter as well if you go with this option.

Smoked Oyster Dressing with Crab and Shrimp

baking seafood dressing in the oven

Place the smoked oyster seafood dressing into a hot oven and bake until golden brown and set as desired.

We like this dressing with just a slight jiggle in the center but set, which is a moist consistency. Some folks like to bake it a bit longer so that it cuts like a cake.

Seafood Cornbread Dressing

Baked cornbread dressing with seafood in a white baking dish

Once the seafood cornbread dressing is out of the oven, allow it to cool slightly then cover with aluminum foil to keep warm until ready to serve.

How long can you keep oyster dressing? Like most cornbread dressing recipes, this smoked oyster seafood dressing will last up to four days in the refrigerator.

Seafood Stuffing - Smoked Oyster Seafood Dressing Recipe

Below you will find the printable recipe with all of the ingredients and details for making this amazing seafood dressing.

Printable Recipe Card

Total Time 1 hour 15 minutes
  • 1 Pone of Cornbread (recipe follows)
  • 2- 3.7 ounce Canned Smoked Oysters, drained and chopped
  • 8 ounce Crab Claw Meat, picked
  • 1 Onion, diced
  • ½ cup Celery, finely diced
  • 32 ounces Chicken Stock
  • 10.5 ounce Cream of Shrimp Condensed Soup (undiluted)
  • 3 Eggs, lightly beaten
  • 1 teaspoon Kosher Salt (or Sea Salt)
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Poultry Seasoning
  • 1 teaspoon Ground Sage
  • ½ teaspoon Onion Powder
  • 3 cups Self Rising Cornmeal
  • 1½ cups Chicken Stock
  • 2 Eggs, beaten
  • 2 tablespoons Butter
  1. Preheat oven to 350°F (176°C).
  2. Cut cornbread into cubes and transfer to a large mixing bowl then add the chopped smoked oysters, crabmeat, onion, celery, chicken stock, cream of shrimp soup, beaten eggs and seasonings; stir to combine.
  3. Transfer the dressing mixture to a rectangle baking dish (I used a 10x14), place into the oven and bake for 1 hour or until golden brown and set as desired.
  1. Preheat oven to 400°F (204°C)
  2. Place a cast iron skillet in the oven as it preheats while you make the cornbread batter.
  3. In a medium mixing bowl; add the cornmeal, chicken stock and eggs then mix to combine.
  4. Carefully remove the hot skillet from the oven using pot holders and add 2 tablespoons of butter to the skillet and allow it to melt. Once melted, pour in the cornbread batter then bake 25 minutes, or until golden brown. (see notes)

Make cornbread the day before and refrigerate overnight if desired.

See full post for alternative ingredient options and gluten free option.

Seafood dressing may be refrigerated up to four days.

16 1
Amount Per Serving: Calories: 301Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 124mgSodium: 705mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 14g

What to serve with Smoked Oyster Seafood Dressing?

Enjoy this seafood cornbread dressing with turkey (or turkey wings), chicken, baked ham and other delicious side dishes.

Other side dish options include: baked macaroni and cheese casserole, green beans, potato salad and deviled eggs.

Don’t forget the dessert! Sweet potato pie or banana pudding would be a great ending to a wonderful meal.

Check out these Southern Holiday Recipes

Thank you so much for stopping by! I am so glad that you did. If your family enjoys seafood then I know that you’ll love this smoked oyster dressing. My oh my, it sure is good!

Be sure to subscribe to my email list while you’re here. Subscribers receive a weekly newsletter delivered straight to your inbox with the latest recipes and news here on the blog so that you never miss a thing.

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cameronsseafood.com

Prepare cornbread according to manufacturers instructions. Bake, cool and cut into cubes (about 6 cups). Preheat oven to 350°F, line cornbread cubes on a large baking sheet and toast for 8-10 minutes or until lightly crunchy and golden brown.

epicurious.com

Add seasoning to taste Stuffing -Use a rolling pin to crush crackers by placing them inside a re-sealable gallon size bag. -Add equal volume of breadcrumbs to cracker crumbs in a large bowl. …

Seafood Stuffing - Wild For Salmon

2 cups seafood stock 2 eggs, whisked ¼ cup parsley Preheat the oven to 350 degrees F. Spread the cubed bread evenly on a rimmed baking sheet and bake for 20-25 minutes or until it is crisp and just lightly golden brown. Transfer to a large bowl and set aside. Increase the oven temperature to 425 degrees F while you prepare the rest of the stuffing.

Seafood might not be what first comes to mind when you think of your favorite holiday recipes, but consider adding it to your Thanksgiving table this year! This seafood stuffing is made with Dungeness crab and brown gulf shrimp with all the traditional holiday flavors. Serve it along with your roasted turkey and mashed potatoes or as a main dish with a side salad any night of the week.

Recipe Variations

Brown gulf shrimp and Dungeness crab were selected for this recipe due to their bold sweet flavors and firm texture, but if you have another type of crab or shrimp they could be used instead.

Sourdough or white artisan bread is recommended for this recipe because the delicate texture doesn’t compete with the shellfish. Alternatively, crusty whole wheat bread can be used to create a stuffing with more heft.

The mild slightly sweet flavor of the shallots compliments the shellfish well, but red or yellow onion could be used.

Wine is used in the recipe, but if you prefer, you can leave it out completely.

Equipment

Sauté Pan: A large sauté pan that is at least 10 inches wide with 2-inch sides is ideal for sauteing the vegetables and herbs.

Large Bowl: Use your largest mixing bowl for combining all of the stuffing ingredients. If you do not have a large enough bowl, a stockpot can be used.

Large Baking Dish: A large 9x13 inch baking dish is the perfect size for baking the stuffing.

Shrimp and crab seafood stuffing

What you Need

Crusty bread: Tearing the bread into bite-sized pieces will add a more rustic texture to the stuffing and cutting it into cubes will lead to a more uniform texture.

Butter: Used to sauté the vegetables before baking, and compliments the flavors of the crab and shrimp perfectly.

Celery: A traditional ingredient in stuffing, celery adds a savory flavor and texture.

Fennel: Adds some texture and a fresh element to the stuffing.

Shallot: Adds a savory umami flavor to the stuffing.

Garlic: Use fresh minced garlic if you can, the flavor is always the best!

Fresh herbs: Sage, rosemary, thyme, and parsley are the classic herbs of Thanksgiving and give this stuffing a traditional spin. Fresh herbs are always best if you have them.

White wine: Adds a flavor of the holidays to the stuffing and helps to deglaze the pan, but if you prefer to avoid using alcohol it can simply be left out.

Crab meat: Wild for Salmon Dungeness crab clusters are perfect for this recipe due to their bold flavor and firm texture.

Brown gulf shrimp: Wild for Salmon brown gulf shrimp is perfect to use in the stuffing because it has a bold flavor that doesn't get lost among the other ingredients. Make sure to shell and devein before using.

Seafood stock: Seafood stock infuses a deep flavor throughout the dish. Homemade is best but you can use store-bought in a pinch. Directions to make the stock can be found below.

Eggs: Act as a binder to hold the stuffing together.

How to make the dish

Prepare the shrimp and crab. The day before you plan on making the stuffing, shell, devein, and dice the shrimp, and shell the crab. Store both in the refrigerator until you are ready to make the stuffing.

Make the Seafood Stock: Make the stock by adding the shrimp and crab shells along with a tablespoon of olive oil, a roughly chopped onion, two roughly chopped carrots, and ribs of

celery, and sauté while stirring for about 5 minutes or until fragrant. A pound or two of halibut stock bones can be added if you would like to make a larger batch of stock. Add half a cup of white wine, 2 tablespoons tomato paste, 2 teaspoons of salt, and enough water to cover everything and simmer gently for 1-2 hours. Skim the foam off the top every 20 minutes or so and discard. Strain the stock through a fine-mesh strainer and discard the vegetables, bones, and shells. Leftover stock can be used in another recipe such as chowder or frozen for later use.

Sauté the vegetables and prepare the bread: Cut or tear the bread into bite-size pieces and bake until crisp and lightly golden brown. Saute the vegetables and herbs to develop extra flavor in the dish. Deglaze the pan with wine and allow it to reduce.

Assemble and bake the stuffing: Stir together the bread, sautéed vegetables, prepared shrimp and crab, egg, stock, and fresh parsley. Transfer to a large baking dish and bake until the top is crisp and golden brown.

[[ recipeID=recipe-9l169je5q, title=SEAFOOD STUFFING ]]

Author Profile 

Marisa Kerkvliet of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!

Seafood Dressing Recipe Adds Some Variety By Adding Shrimp ...

09-11-2017 · Seafood Dressing might change that! This recipe is a true “dressing” instead of a stuffing. Since seafood flavors may be too strong to stuff inside a turkey, …

09-11-2017

If you are a shrimp and crab lover, this might grab your attention.  This Thanksgiving, try Seafood Dressing for a deliciously unexpected alternative to traditional.

Don’t you think it’s strange that Thanksgiving originated right near the ocean, yet none of our current traditional dishes have seafood in them?  Seafood Dressing might change that!  This recipe is a true “dressing” instead of a stuffing.  Since seafood flavors may be too strong to stuff inside a turkey, this one is better prepared in a baking dish.

Goodie Godmother says that this dressing is hearty enough to stand on its own and it reheats well.  While a perfect complement to the main meal turkey, she also loves it the next day, either with other side leftovers or with a salad.  For you shrimp and crab lovers, this dish may end up being a new tradition during the holidays…or whenever!

allcreated - seafood dressing

credit: Goodie Godmother

Here’s your ingredient list for this wonderful Seafood Dressing:

  • 16 oz baguette bread cut into 1/4″ cubes
  • 4 tbsp butter
  • 4 cups stalks celery diced 
  • 4 cup carrots peeled and diced
  • 1/2 cup medium onion diced
  • 4 cloves garlic minced
  • 1 lb crab meat picked over to remove any shells
  • 1 lb raw shrimp tails removed, chopped
  • 3 1/2 cups broth
  • 2 large eggs
  • 1/2 cup whipping cream
  • 2 tbsp sherry cooking wine
  • 1/2 tsp salt
  • 1 1/2 tsp crab seasoning like Old Bay
  • 1/2 tsp white pepper
  • 1/4 cup fresh chopped parsley
  • 1 tsp hot sauce

Pop over to Goodie Godmother for her written recipe.

SUGGESTED FOR YOU:  For A Smaller Crowd, Try Easy Slow Cooker Turkey Breast

Cajun Crawfish Dressing {A Southern Holiday Side Dish}

06-11-2018 · Cajun Crawfish Dressing is seafood cornbread dressing. This southern cornbread dressing recipe has Cajun flavor and of course crawfish!

06-11-2018

I am a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for me to earn fees to Amazon.com and affiliate sites.

Cajun Crawfish Dressing is a seafood cornbread dressing. This southern cornbread dressing recipe has Cajun flavor and of course crawfish! You are going to love this crawfish dressing for the holidays!
 

Cajun Crawfish Dressing

Dressing or Stuffing?

What do you call the side dish you serve with turkey. Is it stuffing or dressing? I always called it stuffing, but some call it dressing. What do you call it?

Dressing or stuffing? That was the question I asked on Facebook. I was told:

Stuffing is when stuffed into the turkey. Dressing is when it cooked outside of the turkey.

Growing up, we did the stuffing. But I was challenged to make cajun cornbread dressing. So a dressing recipe I must create!

Cajun Crawfish Dressing from Seduction in the Kitchen

Cajun Crawfish Dressing

So as I said, I was challenged to make a southern cornbread dressing recipe from Adam of The Unorthodox Epicure. In return, I challenged him to make a stuffing. He had me make from his neck the woods, a Cajun Crawfish Dressing.

Amish Potato Stuffing

I am a Western Pa girl. I also live in Ohio. What could I challenge him to do for a stuffing?  

Then the answer came, an Amish recipe! Amish is in both Pa and Ohio. My challenge to him: Amish Potato Stuffing!


 Cajun Crawfish Dressing is a cornbread dressing with creole flavors and of course crawfish! This Southern specialty dressing was challenged for me to make from Adam of The Unorthodox Epicure.
Prawn Dipping Sauces

20-12-2017 · Choose from a classic pink Marie Rose / Thousand Island sauce, Tartare, Seafood Cocktail Sauce, a Thai Sweet Chilli Lime Sauce for something fresher (not everyone likes mayo!) or our Family Favourite Prawn Dipping Sauce, a cross between Marie Rose and Tartare with more freshness and flavour. See notes for description of each sauce.

20-12-2017

Here are 5 prawn dipping sauces that our family has been using for as long as I can remember. There’s a nice variety of seafood sauces to choose from: Cocktail Seafood Sauce, Tartare, Marie Rose / Thousand Island, or a Thai Chilli Lime Sauce for something fresher. Plus, our Family Favourite Sauce!

5 great Prawn Dipping Sauces: Cocktail / Seafood Sauce, Tartare, Marie Rose / Thousand Island, or a Thai Chilli Lime Sauce for something fresher. recipetineats.com

Prawn dipping sauces

It’s really worth making your own dipping sauces when you’ve invested in fresh juicy prawns. The jarred stuff lacks the fresh flavour of homemade seafood sauces and just doesn’t do prawns justice!

A couple of weeks ago, we catered my mother’s annual Christmas party for 30 of her friends. I’ve noticed that we get approached to do this every 2nd year. I think that the organisers assume that we’re scarred by the experience (something to do with our bedraggled appearance at the end?) and that by leaving a year in between, the memory fades and we only remember how much we enjoyed it so we never say no.

Very clever.

We mix it up from year to year. But two things have always remained a constant: Maple Glazed Ham and freshly cooked prawns with dipping sauces. There’s no doubt these two are always the most popular items there.

Prawns with Marie Rose Sauce and Maple Glazed Ham recipetineats.com

And thus the job of peeling 5 kg / 10lb of fresh cooked prawns always appears on the list as the most undesirable task for the party. I never put up my hand for that one. So I remain silent until someone volunteers. I say “someone”, but it’s always mother. It happens to her multiple times each year, like a big beach BBQ we went to last month where she was asked to peel and skewer 3kg/6lb of raw prawns (which is even more of a pain!).

I will peel prawns for my mother’s friends. But that is not the Aussie way for a gathering of family and friends. Our way is to dump whole, unpeeled prawns in large bowls and buckets with an assortment of dipping sauces on the Christmas Feasting Table.

Peel your own, mate!

Some of my Very (Easy!) Aussie Christmas Feast. Click the image to go to the post which shows the full menu!

I know it’s real easy to pick up a jar of store bought, especially because at this time of the year, the supermarkets and fish shops are so kind as to put out displays stands jam packed with all sorts of seafood sauces right where the prawns are.

But with little effort – and I’m talking a few minutes – you can make your own and the fresh flavour you’ll enjoy will make you turn up your nose at the jarred stuff. It’s just not the same, the jarred stuff has an edge of artificialness. And I know this for sure because I bought a couple of jars while I was refining these prawn dipping sauces just to do side by side taste tests so I could truly say in all honesty that I think these homemade ones are better.

The freshness – you just can’t get the same freshness in store bought.

So here they are!

1. Marie Rose / Thousand Island Sauce

Marie Rose and Thousand Island Sauce are basically the same thing. You’ll find little tweaks and variations of the two all over the place, but a basic pink sauce made with mayo and ketchup with some seasonings is really all this is. It actually doesn’t have much flavour, and it’s not intended to. It’s a neutral sauce that let’s the flavour of the prawns really shine.

Marie Rose / Thousand Island Dipping Sauce for Prawns (Shrimp) recipetineats.com

2. Seafood Cocktail Sauce

This is the punchier flavoured version of Marie Rose. The sauce itself actually has flavour, it’s tangy and kind of savoury, with more layers of flavour because there’s more ingredients in this. I’m a big fan of this one, love the tanginess.

Seafood Cocktail Sauce for Prawns (Shrimp) recipetineats.com

3. Tartare Sauce

Just like what you get at the local fish and chip shop! (Except better, because you can actually taste the gherkins and capers in it). A classic condiment also for Crispy Beer Battered Fish.

Tartare Sauce for Prawns (Shrimp) recipetineats.com

4. Thai Sweet Chilli Lime Dipping Sauce

Because not everyone likes mayo based dipping sauces! The flavours in this with sweet juicy prawns is simply a match made in heaven.

Thai Sweet Chilli Lime Sauce for Prawns (Shrimp) recipetineats.com

5. RecipeTin Family’s Prawn Dipping Sauce

It’s basically the love child of Marie Rose Sauce and Tartare sauce: The tang and sweetness of Marie Rose combined with the finely chopped savoury ingredients and added freshness of dill from the Tartare side. This is what we served with the prawns at my mother’s Christmas Party and everybody commented on how they loved it, especially the fresh dill flavour. So I thought I should share it.

Our favourite Dipping Sauce for Prawns (Shrimp), essentially a jacked up Marie Rose / Thousand Island sauce. recipetineats.com

6. More Sauces! 

Try these sauces from other recipes I’ve shared that will go great with prawns! Spicy Thai Mango Dipping Sauce, use Honey Mustard Dressing as a sauce (perfect prawn dipping consistency), Sweet & Sour Sauce, Lemon Cream Sauce, Creamy Dill Sauce.

Coconut Shrimp / Prawns with Spicy Thai Mango Sauce - Crunchy shrimp / prawns with a Thai Mango Sauce that's so good you will want to put it on everything!

Personally, I would provide 2 dipping sauces. Good rule of thumb is to go by contrasting colours. So, for example, If I knew everyone was fine with mayo, I’d probably do the RecipeTin Family Favourite plus the Cocktail Sauce. I wouldn’t do Marie Rose Tartare because they are a bit too similar in flavour. If I knew someone health conscious was coming, I’d definitely include the Thai Sweet Chilli Lime Sauce.

But truthfully? Don’t overthink it. Let’s face it. Juicy, fresh cooked prawns are great just as they are, eaten plain. No one will cry if you didn’t even provide a sauce at all, or if you just pulled out a jar of mayo and stirred through a squirt of lemon juice.

Remember, Christmas is supposed to be all about having fun and enjoying this festive time, not stressing out about the menu! – Nagi x

FRESH PRAWN RECIPES TO ENJOY ALL SUMMER!

5 great Prawn Dipping Sauces: Cocktail / Seafood Sauce, Tartare, Marie Rose / Thousand Island, or a Thai Chilli Lime Sauce for something fresher. recipetineats.com

PS Speaking of not stressing out, all those sauces can be made days ahead, with the exception of the Thai one which I would not make more than 1 day ahead, just to ensure the fresh flavour is retained to the max.

PPS Way more important than the sauces is to ensure you get good fresh prawns! ORDER THEM NOW to pick up in the morning of the day you need them (ideal) but if it’s for Christmas Day, pick them up the day before. The seafood stores / fish market is where you’ll get the best quality but in all honesty, at this time of the year, you get great quality cooked prawns at Coles and Woolies too, and they are about 25 – 30% cheaper.

5 great Prawn Dipping Sauces: Cocktail / Seafood Sauce, Tartare, Marie Rose / Thousand Island, or a Thai Chilli Lime Sauce for something fresher. recipetineats.com

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Servings1 cup

Tap or hover to scale

Choose from a classic pink Marie Rose / Thousand Island sauce, Tartare, Seafood Cocktail Sauce, a Thai Sweet Chilli Lime Sauce for something fresher (not everyone likes mayo!) or our Family Favourite Prawn Dipping Sauce, a cross between Marie Rose and Tartare with more freshness and flavour. See notes for description of each sauce. All these sauces will be great with any seafood (fish, squid) and especially with lobster, crab, balmain bugs, scallops etc. No video today – these are all just dump and mix!!

COCKTAIL SAUCE:

TARTARE SAUCE

MARIE ROSE

THAI LIME SWEET CHILLI SAUCE

RECIPETIN FAMILY FAVOURITE

All sauces except Thai Sauce:

  • Place ingredients in a bowl and mix to combine.
  • Adjust salt to taste (Note 3).

Thai Sauce:

  • Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.
1. MAYONNAISE: Wow, what a difference good mayonnaise makes to a sauce, I was pretty amazed! My favourite is S&W Whole Egg Mayonnaise and Hellman’s, both of which are sold in Australia in supermarkets. Now is not the time to go diet, so no low fat please, completely changes the flavour. If you use a better value mayonnaise (eg. store brand), you will typically find they are sweeter and have slightly less richness (higher water content, less egg), so omit the sugar in every recipe (if applicable) then add at the end to taste. 2. SALTINESS OF SAUCES: Remember that prawns themselves are salty so you don’t need the sauce to be super salty. So go easy on the salt – the best way to determine if there’s enough salt is to taste test with a prawn (such a big ask!). 3. HOW TO SERVE: Serve sauces with freshly cooked prawns – if you are feeling generous, peel them for your guests. Otherwise, do it the Aussie way and just lay out big bowls of whole prawns and make everyone peel their own! Don’t forget to provide bowls for discarding shells, and it’s also nice to provide little bowls of water with lemon slices (finger cleaning bowls). Wet towels for cleaning hands is also nice! 4. HOW MUCH PRAWNS TO GET: Entirely depends on how much food there is! Catering 250g / 8 oz of whole uncooked prawns per person is a pretty generous amount, in my view. The reason being that I find that some people lose steam when it comes to the peeling part! If it’s part of a larger starter spread with lots of other nibbly things, just 100g/3.5 oz per person is sufficient. HOW MUCH SAUCE TO MAKE: If you have sauce-greedy family and friends who will try to scoop up as much sauce as possible with every bite (you know who they are!), then 1 cup is only going to be enough for around 1 kg / 2 lb whole uncooked prawns. If they are normal, then it should be enough for 2 kg / 4 lb whole uncooked prawns. HOW ANY SAUCES TO MAKE: I would generally make 2 sauces, choosing ones that aren’t too similar. I would not make Marie Rose Tartare, or even either of those with the Family Favourite one (too similar). I would pair one of those 3 with the Cocktail Sauce or Thai one. 5. Description of each sauce: Pink Marie Rose Sauce / Thousand Island sauce – these are essentially the same thing. This sauce has a very neutral flavour that let’s the flavour of the prawns really shine. Tartare Sauce – just like what you get at the local fish and chip shop, but it tastes fresher and more real. Seafood Cocktail Sauce – the strongest flavoured sauce, this is tangy and has more layers of flavour because of the ingredients in it. Popular sauce sold in jars at supermarkets here in Australia, but homemade tastes so much better – stronger, better flavour and no underlying edge of artificialness. It’s the same as the sauces served with shrimp in the US. Thai Sweet Chilli Lime Sauce – pairs beautifully with prawns, nice alternative to mayo based sauces. Family Favourite Sauce – a cross between Marie Rose and Tartare, with more flavour. It was a hit at a Christmas Party we recently catered, everyone especially commented on how great the fresh dill flavour was.

You’d think I was tossing prawns for him to catch. But no. Just sand. Ever seen such enthusiasm for sand??

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02-04-2021 · Seafood Salad Ingredients. Let’s go through the checklist: 1. Seafood. Suitable types of seafood for this seafood salad recipe include shrimp, squid, scallop, and crab— those with a firm texture. We used shrimp, squid, and crab today. Since we happen to be in a seaside area, we headed out to the market for the freshest ingredients.

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Our seafood salad recipe could become your new obsession.

Do you crave seafood but don’t know what to make? Try seafood salad, a classic salad bar item that, to us, doesn’t get the attention it deserves.

Although it’s a “salad,” you may be pleasantly surprised to see the chunks of shrimp, chewy squid, and tender crab in there, all coated in a creamy, savory dressing. You’ll also bite into juicy bits of celery, bell pepper, and tender peas, giving the salad a refreshing element.

The best part is that it will take you just 20 minutes to whip up 2 days’ worth of no-fuss meal in a large salad bowl. Serve it with more veggies, slap it on a sandwich, or top your favorite pasta with it, whatever suits your taste!

So, click here to skip ahead to the ingredient list and the detailed how-to section in an instant. Or, read on and learn more about:

  • How healthy seafood salad is;
  • The ingredients of the salad;
  • How to put the salad together;
  • What to serve with it.

Besides this seafood salad, we also have other salad recipes starring shrimp:

Is Seafood Salad Healthy?

“Seafood” and “salad” are often synonymous with healthy food, but it’s hard to call “seafood salad” a healthy dish. Here’s why:

While seafood salad is an excellent source of protein, it is coated in a mayonnaise dressing. Many recipes pack plenty of mayonnaise in a serving because it looks more appealing and tastes extra creamy, but this can be really unhealthy.

To come up with a healthy seafood salad that doesn’t disappoint on taste, we played around with the ratio a bit. As a result, our seafood salad recipe has only 1.6 grams of saturated fat per serving, fitting comfortably within the USDA’s guidelines.

Let’s go through the checklist:

1. Seafood

Suitable types of seafood for this seafood salad recipe include shrimp, squid, scallop, and crab— those with a firm texture. We used shrimp, squid, and crab today.

Since we happen to be in a seaside area, we headed out to the market for the freshest ingredients. If you can’t get fresh seafood, frozen shrimp, squid, and canned crabs are convenient options that shorten your food-prepping time.

If you want to include scallops or imitation crab, make sure to use only 2-3 types of seafood. Moderation is key.

2. Imitation Crab vs Crab Meat

It’s important to note that imitation crab is NOT crab by any means. It’s a type of fish cake with red colorants to mimic the look of cooked crab meat, which explains the chewier texture.

Unlike real crab, imitation crab is precooked and is ready to eat right from the package. If you want a no-cook seafood salad, pick out imitation crab, boiled shrimp, and boiled calamari in the frozen food aisle.

3. Herbs to boil the Seafood with

Seafood often comes with an unpleasant smell. We chose to boil ours along with several herbs and vegetables to infuse aromas into every bite while masking the nasty smell.

There are many herb and vegetable options, but our chefs’ favorites are celery, onions, bay leaves, and dill. They are the classic ones that are easy to find, yet work well for any seafood.

4. Vegetables

A.k.a, the “salad” part of seafood salad. We’re using crisp veggies like celery and bell peppers to give the dish a fresh crunch, plus peas, because they’re our favorite.

Seafood Salad Dressing

For the dressing, we went for classic mayonnaise with a squeeze of lemon and a spoonful of mustard. It should be creamy, tangy, and have a bit of a kick.

If you want your dressing to have a little heat, add half a teaspoon of paprika. Then don’t forget to season it with salt and pepper for the final touch.

How to Make Seafood Salad

Here is a brief overview of our seafood salad recipe:

step 1

Boil shrimp and squid with herbs and vegetables; Shock in ice water;

step 2

Drain and blanch the crab meat;

step 3

Slice the squid;

step 4

Make the dressing;

step 5

Combine the ingredients in a large salad bowl and serve.

Tips for Making Seafood Salad

Boiling the squid before slicing it helps it retain moisture and makes the squid juicier. Plus, it’s easier to slice squid when it’s cooked than when it’s raw.

Shocking squid and shrimp in an ice bath right after boiling gives them a firm texture. You’ll get a pleasant crunch when you bite into them.

What Goes with Seafood Salad

Seafood salad is amazing on its own, but you can make it even better. Serve it with lettuce so people can make little lettuce rolls, or eat it with bread or pasta for an easy meal:

1. Seafood Salad Sandwich

A sandwich is the best lunch option: it’s convenient, quick to make, and there are no dishes, spoons, or forks to clean afterwards. Store your salad covered in the fridge, and you’ll have many convenient meals for days to come.

If it’s an office fridge, you may want to clear it with your coworkers first — it is seafood after all!

For optimal nutrition, choose whole wheat bread instead of white bread. Also, sneak in a handful of arugula or lettuce for extra fiber and micronutrients.

2. Seafood Salad Pasta

A seafood sandwich for lunch and seafood pasta for dinner! Sounds good? You can either put it on spaghetti or mix it with al dente fusilli/macaroni for an awesome dinner.

If you feel like adding some parmesan on top for extra creaminess, go ahead. This salad’s saturated fat content is quite low, so a little bit of cheese won’t hurt.

How to Store Seafood Salad

Cooked seafood in general, according to the FDA, can be stored for 3-4 days at a temperature of 40°F or lower. Therefore, it’s ideal to make four servings, cover it, and base your meals around it for the next 3-4 days.

Although cooked seafood can technically be stored in the freezer, we advise you not to freeze seafood salad. Mayonnaise does not thaw well, and cooked seafood loses its pleasant texture when frozen and re-thawed.

If you want the salad on Friday but only have time to prep on Sunday, here’s what you need to do:

  • Cut the vegetables into little pieces;
  • Slice the squid into bite-sized rings;
  • Store sliced squid and whole shrimp in the freezer;
  • Mix the sauce and store it along with cut vegetables in the fridge;

When the time comes, heat a pot of water and cook the squid and whole shrimp in it. Open the crab can, drain it well, and blanch it. Then toss it with the squid, shrimp, vegetables, and dressing.

The whole process should take around 10 minutes, and you’ll have delicious, freshly-prepared salad.

seafood salad recipe
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This seafood salad recipe makes a delicious classic in 20 minutes or less. Make a large amount and save some for tomorrow’s meals!

  • Boil shrimp and squid with herbs and vegetables: bring a pot of water to a boil. Add 2 oz of whole celery, 2 oz of onion, dill sprigs, and 1 bay leaf. Cook for 2 minutes. Then add peeled shrimp and 4 oz squid to cook for 2 more minutes. Prepare an ice bath while cooking. Scoop out the squid and shrimp (don’t drain) and place them into the ice bath.
  • Drain and blanch the crab meat: drain the crab with a strainer. Place the strainer into the boiling water for 30 seconds and take it out. Discard the water and place the crab into a large salad bowl. You can also blanch the peas at this stage if you want softer peas. (Optional)
  • Slice the squid: cut whole squid into rings and place them along with the shrimp into the salad bowl.
  • Make the dressing: in a small sauce bowl, mix 2 tsp lemon juice, 1/2 tsp chopped dill, 1/4 tsp ground black pepper, 1/4 cup Japanese mayonnaise, and 1/4 tsp mustard. Mix well.
  • Combine the ingredients: add 1 oz minced red onion, 2 oz finely-chopped bell pepper, 2 oz finely-chopped celery, and 3 oz green peas into the bowl with your seafood. Add the dressing, toss well, and serve or refrigerate.