Crab Cake Stuffing is a traditional American recipe (from Maryland) for a classic starter of crab cakes made with bread, crab meat and chicken or turkey stock that is typically served for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Crab Cake Stuffing.
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Here is another Maryland twist on the traditional Thanksgiving stuffing that combines stuffing with crab cakes. These are so good they can be served by themselves at other times of year, too… I like to add some to a New Year buffet. You can use tinned crab meat to make these, but fresh crab meat in large chunks is better. Use of white crab meat would be typical, but a mix of white and brown meat also works.
Ingredients:
2 tbsp butter
1 tsp Old Bay seasoning
50g (1 cup) celery, diced
35g (2/3 cup) onion, diced
65ml (1/4 cup) dry white wine
225g (8 oz) white crab meat
180ml (3/4 cup) mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
2 large eggs, beaten
225g (8 oz) large chunks of crab meat
4 tbsp fresh flat-leaf parsley, chopped
4 tbsp chives, snipped
500g (10 cups) diced whole-grain bread
250ml turkey or chicken stock
Method:
Add the butter to a large saucepan over medium heat. Once melted and bubbling stir in the spice blend, followed by the celery and onion. Cook, stirring frequently, until the onions are soft and translucent but not coloured (about 5 minutes). Pour in the wine, bring the mixture to a simmer and cook over medium-high heat until the liquid has reduced by half (3-4 minutes). Stir in the white crab meat then take off the heat and transfer to a large bowl. Set aside to cool to room temperature.
Grease a large baking tray with a little oil and pre-heat your oven to 190°C (170°C Fan, 375°F, Gas Mark 5).
Whisk together the mayonnaise, mustard, hot sauce and eggs in a bowl. Add the large chunks of crab meat, parsley, chives and the bread. Toss gently to combine, taking care not to break the larger chunks of crab. Mix in the onion mixture then pour the stock over the bread and stir gently to combine.
Divide the mixture into 12 portions, shape these into patties about 7.5cm (3 in) in diameter and arrange on your baking tray. Transfer to the pre-heated oven and bake for about 25 minutes, or until golden brown and cooked through.
Allow to cool slightly, transfer to a serving dish and bring to the table.
These are also great for stuffing mushrooms. Simply prepare as above, top the mushrooms with the stuffing mix then bake. Another interesting way to use this recipe is to stuff crab shells with it. Bake in the oven and serve as a starter.
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