Crab Cake Stuffing

November/December 2013

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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.

Crab Cake Stuffing

Makes: 12 servings, 3/4 cup each

Serving Size: 3/4 cup

Active Time:

Total Time:


Bay Spice Blend

  • 1/4 cup dry mustard
  • 8 whole bay leaves, finely crushed
  • 2 tablespoons crushed red pepper
  • 2 tablespoons celery seed
  • 2 tablespoons ground ginger
  • 1 1/2 tablespoons dried thyme
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground mace or nutmeg
  • 1 tablespoon freshly ground pepper
  • 2 teaspoons onion powder


  • 2 tablespoons butter
  • 1 teaspoon of the Bay Spice Blend or Old Bay Seasoning
  • 1 cup diced celery
  • 2/3 cup diced onion
  • 1/4 cup dry white wine
  • 8 ounces claw crabmeat
  • 3/4 cup low-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 2 large eggs, beaten
  • 8 ounces jumbo lump crabmeat
  • 1/4 cup chopped fresh parsley
  • 1/4 cup snipped fresh chives
  • 10 cups diced rustic whole-grain bread (from 1 large loaf)
  • 1 cup low-sodium turkey or chicken broth or stock


  1. 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.
  2. 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.
  3. Preheat oven to 375°F. Coat a large baking sheet (or 9-by-13-inch baking dish) with cooking spray.
  4. 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 21/2 to 3 inches wide and place on the prepared baking sheet. (Alternatively, transfer the stuffing to the prepared baking dish.)
  5. Bake until golden brown and an instant-read thermometer inserted into the center registers 165°F, 25 to 30 minutes.

Tips & Notes

  • 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.


Per serving: 192 calories; 7 g fat (2 g sat, 2 g mono); 84 mg cholesterol; 18 g carbohydrates; 2 g added sugars; 13 g protein; 3 g fiber; 452 mg sodium; 154 mg potassium.

Nutrition Bonus: Iron (17% daily value)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 lean meat, 1 fat

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