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


  1. Preheat the oven to 350°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside.
  2. 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.
  3. In a large bowl, combine the stuffing mix with the sautéed vegetables, shrimp, crabmeat, parsley, and pepper. Gradually stir in the chicken broth.
  4. 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.
  5. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.