Crab and Sausage Stuffing


November 24, 2012 by Emily Pergament

Words cannot explain how delicious this is. If you like crab cakes you will love this stuffing. Notes: add the clam juice and chicken broth a little at a time, don’t just dump a cup of each in. Many of the comments were “it is too wet,” so just add equal amounts to desired moistness. Some people like their stuffing drier than others. I covered mine with foil since I like it sort of moist. If you like it crunchier leave the foil off. Same with the Old Bay, add it “to taste.” I like things spicy so I added all of it.

Also, to maintain the crab lumps I mixed everything else together and gently folded the crab in at the very last. This recipe is easily halved for a smaller group (I did) or I assume, easily doubled.



2 thoughts on “Crab and Sausage Stuffing

  1. Becky says:

    Thank you for posting this recipe, Jennifer. I have two sons who love crab. I may try this for Christmas dinner.

    • Jennifer Turek says:

      We Marylanders love our crab! This is super easy and different. I used the claw meat (less expensive) because it was just my husband and I eating it and I was experimenting which was fine but I will use the backfin when it is for guests. Let me know how it turns out!


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