Old Fashioned Seafood Dressing Recipe (Classic Southern Style)
This old fashioned seafood dressing recipe combines cornbread, shrimp, and crab for a rich, buttery Southern classic perfect for holidays and family
Ingredients
- 4 cups day-old cornbread crumbled
- 1 pound shrimp peeled, deveined, chopped
- 1 pound lump crab meat picked over for shells
- ½ cup unsalted butter
- 1 cup celery finely diced
- 1 cup onion finely diced
- 2 cloves garlic minced
- 2 –3 cups seafood stock or chicken broth as needed
- 2 large eggs beaten
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh sage minced
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
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)