Crabmeat Stuffing
Source of Recipe
Kyle Martin
List of Ingredients
Crabmeat Stuffing
15 slices white bread
1 lb claw crabmeat
1 lb lump crabmeat
1 cup whipping cream
1/2 cup dry sherry
1 1/2 teaspoons Old Bay Seasoning
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon white pepper
2 teaspoons hot sauce
1 1/2 teaspoons Dijon mustard
2 cups shredded provolone cheese or shredded Swiss cheese
3/4 cup minced celery
3/4 cup chopped green bell pepper
5 green onions, sliced
1 tablespoon vegetable oil
1/4 cup mayonnaise
Recipe
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.
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