Sunday, July 19, 2009

Crab Stuffing

1 bx corn muffin mix
4-8 tablespoons butter
1 lb crab meat
1 cup finely chopped celery
2 cups of chopped onions
dried parsley (if you use fresh parsley it's 1/4 - 1/2 cup; minced)
1 tablespoon sage
1 tablespoon thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Old Bay Seasoning (optional)
1 cup chicken stock (I like to use the stock from the turkey)
2 large eggs, well beaten (optional)

Prepare mix then bake in oven according to instructions on box .

Meanwhile in a skillet melt butter, add celery and onions and sautee until tender. Remove from heat and stir in the spices.

Combine ingredients in a large bowl. Add drained crab meat. Toss well until the stuffing is moist, but not packed together.

Stir in the stock and eggs, re-moisten and adjust spices as necessary.

Cooked in casserole dish at 350 until heated through with a crust on the outsides, 25 to 40 min.

I like to stuff my turkey with the dressing at least a 1/2 hour - 45 min before it's time for the turkey to be removed from the oven so that the stuffing gets some of the juices which really makes it taste 'o so good.

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