Old Bay Crabmeat Stuffing Recipes

Steps:

• Preheat the oven to 375°F (190°C).
• Melt the butter in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic and cook until softened and translucent, about 5 minutes.
• Add the salt and Old Bay seasoning and stir for another minute, until fragrant. Remove the pan from the heat.
• Add the herb stuffing, cornbread stuffing cubes, sautéed vegetables, mayonnaise, 1½ tablespoons of parsley, the green onions, paprika, and chicken stock to a large bowl. Stir to combine.
• Fold the crab and shrimp into the stuffing mixture.
• Transfer the stuffing to a 9 x 11-inch baking dish and spread in an even layer. Sprinkle the remaining ½ tablespoon parsley evenly over the top. Cover with foil.
• Bake the stuffing for 30 minutes, or until warmed through and the shrimp is fully cooked.
• Remove from the oven and let cool for about 10 minutes before serving.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F.
• Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
• Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
• Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
• Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.

Steps:

• Preheat oven to 325 degrees F.
• In a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
• Stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
• Combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
• Mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees F for 20 minutes; uncover and bake uncovered another 15 minutes.

Steps:

• Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
• Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, melt 4 tablespoons butter over medium-high heat.
• Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
• Add the parsley and the garlic, and cook, stirring, for 1 minute.
• Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine.
• Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.

Steps:

• Cut bread slices into 3/4-inch squares.
• Place in a single layer on a baking sheet.
• Bake at 350 degrees for 10 minutes or until lightly toasted.
• Set aside.
• Drain crabmeat, removing any bits of shell; set aside.
• Bring whipping cream and sherry to a boil; boil 5 minutes.
• Stir in Old Bay seasoning and next 5 ingredients.
• Gradually add cheese, stirring until blended.
• Set aside Saute celery, green bell pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender Combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently Spoon into a 13*9-inch baking dish coated with cooking spray.
• Bake at 350 degrees for 40 minutes or until bubbly.