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Crab Stuffing


for 12 servings

  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 celery stalks, finely chopped
  • 1 medium orange bell pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoons Old Bay® seasoning
  • 3 cups crumbled herb stuffing (600 g)
  • 3 cups cornbread stuffing cubes (600 g)
  • ¼ cup mayonnaise (60 g)
  • 2 tablespoons fresh parsley, divided
  • 3 green onions, finely chopped
  • ½ teaspoon smoked paprika
  • 1 ¼ cups chicken stock (360 mL)
  • 1 lb Kroger® Golden King Crab legs (425 g), meat removed and shells discarded
  • ½ lb raw shrimp (225 g), peeled, deveined, and cut into bite-sized pieces

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  1. Preheat the oven to 375°F (190°C).
  2. Melt the butter in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic and cook until softened and translucent, about 5 minutes.
  3. Add the salt and Old Bay seasoning and stir for another minute, until fragrant. Remove the pan from the heat.
  4. Add the herb stuffing, cornbread stuffing cubes, sautéed vegetables, mayonnaise, 1½ tablespoons of parsley, the green onions, paprika, and chicken stock to a large bowl. Stir to combine.
  5. Fold the crab and shrimp into the stuffing mixture.
  6. Transfer the stuffing to a 9 x 11-inch baking dish and spread in an even layer. Sprinkle the remaining ½ tablespoon parsley evenly over the top. Cover with foil.
  7. Bake the stuffing for 30 minutes, or until warmed through and the shrimp is fully cooked.
  8. Remove from the oven and let cool for about 10 minutes before serving.
  9. Enjoy!
Crab Stuffing