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.