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Seafood Cornbread Dressing




Source of Recipe


Internet


List of Ingredients




1 stick of butter
1 container of already chopped onions/bell peppers/garlic/etc.. you get this in the veggie section....(not frozen)
1 pound of white crabmeat
1 pound of claw crabmeat
2 pounds of shrimp (med)
1 can of evaporated Pet milk
2 boxes of Jiffy cornbread mix
(bake cornbread according to directions on box)
1 egg (mixed)
Vigo italian style bread crumbs with romano cheese

While cornbread is cooking , Sauté cut up veggies in butter until wilted. Add crabmeat and if frozen let thaw. Add Pet Milk then add shrimp and cook on low fire until shrimp turns pink....take off fire let cool then add egg and 1/2 cup of bread crumbs. Mix by hand (not a mixer) softly as not to break crabmeat. I usually season with a little black pepper and salt and a little of an all-in-one season mix. Now, when the cornbread is done you make sure it is cool so you can break up with your hands in the seafood mix, but use a spoon to stir in slowly. You will probably have to have two Pyrex 9x13 or 12 or whatever the size is. Now that you add the cornbread you want to sprinkle Vigo bread crumbs on top. Not too much, just enough to cover the top. Bake in a preheat 350 oven for 30 minutes. (note: you can make the cornbread ahead of time so you don't have to wait for it to cool) Also I have an extra can of pet milk just in case I put to much cornbread and breadcrumbs. The secret is the pet milk. Call me and I can explain better. I am from Lafayette and we don't usually follow a recipe... We just add a little of this and a little that. I only make this dish for special occasions because it can get expensive, but my family goes crazy over it. This is my sister's recipe so the credit goes to her.


Recipe