Shrimp and Crab Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 40 min


1 cup; butter or margarine

1 1/2 cups; chopped celery

1 cup; chopped onion

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1/2 cup; chopped peeled and deveined uncooked shrimp

1/2 cup; shredded crabmeat

1/3 cup; chopped fresh parsley

1/2 teaspoon; freshly ground black pepper

1 1/2 cups; chicken broth


  • Preheat the oven to 350°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside.
  • Place the butter or margarine in a large skillet, and melt over medium heat. Add the celery and onion and sauté for 5 minutes, or until the vegetables are soft.
  • In a large bowl, combine the stuffing mix with the sautéed vegetables, shrimp, crabmeat, parsley, and pepper. Gradually stir in the chicken broth.
  • Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 350°F oven for 30 minutes until internal temperature reaches 165°F and the seafood is cooked.
  • If a crisp top is desired, uncover the dish and bake for 10 additional minutes.