Mid-Atlantic Crab Boil Stuffing

Sara Moulton's Thanksgiving Sides

GMA Recipes
Difficulty: Easy
Cook Time: min

Tired of the same old holiday sides? Try Sara Moulton's Mid-Atlantic Crab Boil Stuffing this Thanksgiving.


  • 6 cups old-fashioned white bread, cubed and toasted
  • 1 stick butter
  • 2 onions, chopped
  • 4 ribs celery, chopped
  • 1 pound cooked crab meat
  • 2 tablespoons Old Bay seasoning (in seasonings section of supermarket)
  • 2 tablespoons Worchestershire sauce
  • 1 tablespoon Tabasco sauce
  • 1 teaspoon grated nutmeg
  • 1 cup chopped fresh herbs (such as thyme, parsley, chives or chervil)
  • 1/2 cup green pepper, chopped
  • 1/2 cup red pepper, chopped
  • 1 cup of chicken stock (canned)
  • salt and pepper, to taste
  • Cooking Directions

    Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.

    In a skillet, with the stick of butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.

    Now, in your bowl, combine the crab meat, vegetables, bread crumbs and the rest of the listed ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined.

    Now add just enough chicken stock to moisten the bread mixture. You do not want it soaking wet.

    If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.

    If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound, or until the temperature of the bird reaches 180 degrees and the juices run clear when thigh is pierced with fork.

    If you back in a separate dish, drizzle the stuffing with a little bit of stock (do not soak). Cover and bake at 325 degrees for 20 to 30 minutes. Uncover and bake for an additional 10 minutes.

    Recipe courtesy of Sara Moulton © 2001.

    Recipe Summary

    Main Ingredients: crab meat, celery, nutmeg, thyme

    Course: Casserole, Side Dish

    More Recipes You May Like
    Emeril's Gulf Coast Crawfish or Crab Boil
    From 'Louisiana Real and Rustic'
    Pork Brined with Crab Boil Spices
    Recipe Courtesy of Adam Perry Lang
    Recipe: California Dungeness Crab and Corn Chowder
    A Dish That's Enjoyed in the City by the Bay
    Erin Chase's Cranberry and Celery Stuffing
    Try This Cheap Side That Won't Break the Bank
    Amanda's Favorite Stuffing
    Simple Stuffing You'll Love
    Martha Washington's Crab Soup Recipe
    Recipe From the First First Lady in "Founding Mothers"
    Wild Rice, Sausage and Apple Stuffing
    You Say Stuffing, I Say Dressing
    Maine Seafood Stuffing
    Thanksgiving By the Sea