Oyster Crab & Shrimp Dressing


It’s Christmas Eve and I’ve had a lot of requests to share the recipe for the seafood dressing I’m making for dinner tonight. If you love crab cakes, think of this as a crab cake casserole with extra seafood added. I adapted this recipe from Cobb Lane restaurant’s Crab & Shrimp Au Gratin recipe. Years ago I worked with Mikki Bond, the previous restaurant owner, and she shared her recipe for this delicious dish in a Cobb Lane cookbook. I’ve added a few things to make my own holiday dressing which is in my frig and soon to be in my oven!

  • 2 cups medium shrimp, chopped
  • 2 pints oysters, cut in half
  • 1/4 cup dry sherry
  • Salt and pepper
  • 4 cups She Crab Soup
  • 1 pint lump blue crab meat
  • 1 bag Pepperidge Farms bread crumbs/stuffing mix
  • 2 tbsp lemon pepper
  • 1 tbsp Cajun seasoning blend
  • 2 tsp Old Bay seasoning
  • 1 tsp Tabasco sauce
  • 2 tbsp Worchestershire sauce
  • Juice & zest from one lemon
  • 1/2 cup freshly grated Parmesan cheese
  • Paprika (for garnish)
  • 4 tbsp melted butter

Preheat the oven to 400F

Saute the shrimp and oysters in hot butter for 2 minutes. Add the sherry, salt and pepper and remove from the heat.

Spray a casserole dish with butter spray. Mix together all remaining ingredients except for the cheese, paprika and butter. Add the shrimp and oysters to the dressing mix and spoon into the casserole dish. Top with cheese and Paprika, drizzle with melted butter and bake for 20 minutes or until bubbly on top.

If you don’t want to make the She Crab soup, mix together the following and substitute for the soup:

  • 2 cans cream of mushroom soup + 1 can half & half
  • 1 small carton of sour cream
  • 1/4 cup Worchestershire sauce
  • Dash of Tabasco
  • 1/4 cup dry sherry
  • 1/2 tsp lemon pepper

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