Crab Cake Stuffing
This crab-cake-meets-stuffing recipe gets a double dose of crabby goodness--little bits of claw crabmeat add flavor throughout the stuffing while pieces of higher-grade “jumbo lump” crabmeat contribute big bites of crab. Shape the stuffing into cakes or bake in a casserole dish. Look for crab in the seafood department of large supermarkets. The recipe that's included for Bay Spice Blend makes 1 cup, but you'll only need 1 teaspoon for the stuffing. Try the extra spice blend in a turkey brine, sprinkled on almost any type of seafood and/or in recipes calling for Old Bay Seasoning.
Ingredients
Bay Spice Blend
Stuffing
Directions
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To prepare Bay Spice Blend: Combine dry mustard, bay leaves, crushed red pepper, celery seed, ginger, thyme, paprika, cinnamon, mace (or nutmeg), pepper and onion powder in a medium bowl.
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To prepare stuffing: Melt butter in a large saucepan over medium heat. Stir in 1 teaspoon of the spice blend, then add celery and onion and cook, stirring often, until tender and translucent but not browned, about 5 minutes. Add wine and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by about half, 2 to 4 minutes. Stir in claw crabmeat. Transfer to a large bowl and let cool to room temperature.
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Preheat oven to 375 degrees F. Coat a large baking sheet (or 9-by-13-inch baking dish) with cooking spray.
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Whisk mayonnaise, mustard, hot sauce and eggs into the mixture in the bowl. Add jumbo lump crabmeat, parsley, chives and bread; gently toss, trying not to break up the lumps of crab. Pour broth over the bread and gently combine. To form the stuffing into individual "cakes," pat 3/4-cup portions into 12 patties 2 1/2 to 3 inches wide and place on the prepared baking sheet. (Alternatively, transfer the stuffing to the prepared baking dish.)
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Bake until golden brown and an instant-read thermometer inserted into the center registers 165 degrees F, 25 to 30 minutes.
Tips
Make Ahead Tip: Prepare stuffing through Step 4, cover and refrigerate for up to 1 day. Let stand at room temperature for 1 hour before baking (Step 5). Store spice blend airtight at room temperature for up to 3 months.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
