Old Fashioned Seafood Dressing Recipe (Classic Southern Style)

Some recipes never go out of style — and this old fashioned seafood dressing is one of them. Passed down through Southern kitchens for generations. The smell alone takes me back. Butter sizzling, onions softening, shrimp releasing that unmistakable ocean aroma — that’s when I know I’m making Seafood Dressing. I grew up watching my grandmother fold crab into cornbread like it was treasure, and every holiday table felt incomplete without it.

Why You’ll Love This Recipe

• Deep, layered flavor – Briny seafood, fragrant herbs, and rich butter melt into one cohesive, unforgettable bite.
• Flexible and forgiving – Swap shrimp for crab, oysters for scallops—trust me on this one, it still works.
• Perfect for gatherings – It feeds a crowd without draining your energy or wallet.
• Old-school comfort – This is a game-changer if you crave nostalgic, Southern-style warmth.

If you’re looking for the classic version, check out our Seafood Dressing Recipe

Ingredients List for Old Fashioned Seafood Dressing

You’ll need:

• Fresh shrimp ( peeled and chopped)
  Sweet, tender, slightly briny. If fresh isn’t available, frozen works — just thaw and pat dry.
• Lump crab meat
  Delicate and buttery. I’ll be the first to admit — splurge here if you can.
• Day-old cornbread
  This is the backbone. Slightly dry texture absorbs seafood juices beautifully.
• Celery and onion
  Aromatic foundation. Don’t skip it.
• Unsalted butter
  Richness without overpowering salt levels.
• Seafood stock or chicken broth
  Adds moisture and depth. Homemade seafood stock? Even better.
• Eggs (large, beaten)
  Binder. Structure. Stability.
• Fresh parsley and sage
  Earthy brightness that balances the ocean notes.
• Salt, black pepper, a pinch of cayenne
  Gentle heat — not fireworks.

Optional Add-Ins

• Chopped oysters
• A splash of heavy cream
• Diced bell peppers
• A squeeze of lemon zest

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What is Old Fashioned Seafood Dressing

To put it simply: it’s a Southern-style baked dressing made with bread or cornbread and loaded with seafood instead of sausage. But that’s just the surface. Old Fashioned Seafood Dressing is nostalgia baked in a casserole dish — tender crumbs soaked in broth, dotted with shrimp and crab, and seasoned like someone’s grandmother insisted on doing it herself.

Timing

• Preparation time: 30 minutes
• Cooking time: 45–50 minutes
• Total time: 80 minutes

That’s roughly 20% faster than many traditional holiday stuffing recipes that require extended simmering. Efficient. Satisfying.

How to Make Old Fashioned Seafood Dressing

1. Build the Flavor Base

Start with a wide, heavy skillet. Melt the butter slowly — let it foam, not brown. Add the diced onion and celery and cook over medium heat until translucent and fragrant. Don’t rush it. Flavor develops here.

I used to think five minutes was enough… but now I let it go closer to ten. Stir occasionally. When the vegetables soften, add minced garlic for the final minute. Garlic burns fast — and burnt garlic turns bitter. That’s not what we want.

2. Cook the Seafood Gently

Add chopped shrimp directly into the skillet. Spread them out in a single layer and cook just until pink — about two to three minutes. Timing matters.

Remove the pan from heat immediately. Residual warmth continues cooking the shrimp. Fold in lump crab carefully, using a spatula instead of a spoon to keep those beautiful chunks intact. Trust me on this one — overhandling breaks the texture.

3. Combine the Bread and Broth

Place crumbled cornbread in a large mixing bowl. Warm your seafood stock slightly before pouring — cold liquid doesn’t absorb evenly. Pour gradually. Stir gently.

You’re aiming for moist and cohesive, not dense or soggy. The mixture should hold together when pressed. balance is everything in Old Fashioned Seafood Dressing.

4. Bring Everything Together

Add the seafood mixture into the bowl. Fold, don’t stir aggressively. Add beaten eggs, chopped parsley, sage, salt, pepper, and a touch of cayenne. The aroma changes instantly.

Transfer into a buttered baking dish and smooth the top lightly. Don’t compress it — air pockets create tenderness.

5. Bake to Perfection

Bake at 350°F until golden and lightly crisp on top — about 45 to 50 minutes.

Here’s the secret. Let the Old Fashioned Seafood Dressing rest at least ten minutes before serving. It firms up slightly, slices cleaner, and tastes richer once settled.

Tips for Moist and Tender Seafood Dressing

• Don’t overmix — keep texture light.
• Pat seafood dry before cooking.
• Taste broth before adding salt.
• Use day-old bread only — fresh bread collapses.
• Rest before slicing for clean servings.
• Bottom line — precision makes the difference.

How to Serve Fashioned Seafood Dressing

This dish shines solo. Still, pairing elevates it.

• Serve alongside roasted turkey for holiday tables.
• Plate it with grilled fish and lemon wedges.
• Add a crisp green salad with vinaigrette for contrast.
• Spoon leftovers into bell peppers and bake again—surprisingly good!

Oddly enough, I once served Old Fashioned Seafood Dressing with a simple tomato salad, and guests asked for the “secret sauce.” There wasn’t one. Just balance.

Old Fashioned Dressing vs Modern Seafood Stuffing

Modern versions often rely on boxed mixes and heavy cream. Old Fashioned Seafood Dressing leans on cornbread, fresh herbs, and restrained seasoning. Oddly enough, simpler ingredients create deeper flavor. I’m not exaggerating if I say traditional methods win here.

Fresh vs Frozen Seafood – What’s Best

Fresh seafood offers vibrant sweetness and better texture. Having said that, high-quality frozen shrimp works beautifully if thawed correctly. To be honest with you, freshness matters most in crab. The point I’m trying to make is — use the best you can access.

What Makes This Old Fashioned Seafood Dressing Different

No shortcuts. No artificial flavor boosters. Just balanced seasoning, tender seafood, and cornbread absorbing rich stock. This is a game-changer because it respects tradition while allowing flexibility. Hands down, it’s the best version I’ve made.

Make-Ahead, Storage & Reheating Tips

I’ve struggled with this for years — timing holiday meals can feel like juggling knives. So here’s what works.

Can You Make It Ahead

Yes. Absolutely. Assemble the Old Fashioned Seafood Dressing one day in advance, cover tightly, and refrigerate. Bake it the next day. Truth be told, the flavors deepen overnight.

How to Store

Store leftovers in an airtight container in the fridge for up to three days. Believe it or not, it tastes even better the next day — the herbs settle, the seafood infuses deeper.

Way to Reheat

Reheat in the oven at 325°F covered with foil to retain moisture. Add a splash of broth if needed. Microwave works, but oven reheating preserves texture best.

At the end of the day, seafood deserves gentle handling.

More Great Seafood Dressing Recipes

• Southern Seafood Dressing Recipe (Rich, Buttery & Full of Flavor)
• Shrimp and Crab Seafood Dressing – A Classic Holiday Favorite
• The Best Crawfish Etouffee Recipe Taste Amazing
• Seafood Dressing Recipe Delicious & Easy Homemade Dish
• Seafood Stuffing Recipe: A Complete Guide with Cooking Tips
• Seafood Cornbread Dressing

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Nutritional Information

(Approximate per serving)

• Calories: 320–350 kcal
• Protein: 18–22g
• Carbohydrates: 28g
• Fat: 15–18g
• Omega-3 fatty acids: Present from seafood
• Sodium: Moderate (varies by stock used)

Old Fashioned Seafood Dressing Recipe (Classic Southern Style)

By Nancy

This old fashioned seafood dressing recipe combines cornbread, shrimp, and crab for a rich, buttery Southern classic perfect for holidays and family

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course holiday casserole, Side Dish, Southern comfort food

Cuisine Southern, American

Servings 8

Calories 350 kcal

Ingredients

  

• Fresh shrimp peeled and chopped
• Lump crab meat
• Day-old cornbread
• Celery and onion
• Unsalted butter
• Richness without overpowering salt levels.
• Seafood stock or chicken broth
• Eggs large, beaten
• Fresh parsley and sage
• Salt black pepper, a pinch of cayenne

Instructions

 

1. Build the Flavor Base

• Start with a wide, heavy skillet. Melt the butter slowly — let it foam, not brown.

  Add the diced onion and celery and cook over medium heat until translucent and fragrant. When the vegetables soften, add minced garlic for the final minute.

2. Cook the Seafood Gently

• Add chopped shrimp directly into the skillet. Spread them out in a single layer and cook just until pink — about two to three minutes. Timing matters.

  Remove the pan from heat immediately. Residual warmth continues cooking the shrimp. Fold in lump crab carefully.

3. Combine the Bread and Broth

• Place crumbled cornbread in a large mixing bowl. Warm your seafood stock slightly before pouring — cold liquid doesn’t absorb evenly. Pour gradually. Stir gently.

4. Bring Everything Together

• Add the seafood mixture into the bowl. Fold, don’t stir aggressively. Add beaten eggs, chopped parsley, sage, salt, pepper, and a touch of cayenne.

  Transfer into a buttered baking dish and smooth the top lightly. Don’t compress it

5. Bake to Perfection

• Bake at 350°F until golden and lightly crisp on top — about 45 to 50 minutes.

Notes

Nutritional Information

• Calories: 320–350 kcal
• Protein: 18–22g
• Carbohydrates: 28g
• Fat: 15–18g
• Omega-3 fatty acids: Present from seafood
• Sodium: Moderate (varies by stock used)

Keyword Old Fashioned Seafood Dressing

FAQs

Conclusion

Old Fashioned Seafood Dressing brings coastal tradition straight to your table with bold flavor and comforting texture. It’s adaptable, deeply satisfying, and surprisingly straightforward. At the end of the day, great food builds connection. Try this recipe, leave a comment below, share your twist, and subscribe for more soulful dishes—you’re absolutely right to crave something timeless.