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Seafood Dressing Recipe

This Seafood Dressing is a classic Southern side dish recipe made with cornbread and the Louisiana Holy Trinity vegetables including celery, green peppers, and onion. Load this with shrimp, crab, and even lobster! This is perfect for soul food dinners, Thanksgiving, or any gathering.

a large spoonful of seafood cornbread dressing with crab and shrimp

If you like my Southern Cornbread Dressing with Chicken you will love this version. Swap out the chicken you find in most Southern and soul food versions for seafood!

What’s the Difference Between Dressing and Stuffing

The true definition of stuffing is when a bird, such as a turkey is actually stuffed with the side dish and cooked. But the differences between standard dressing (typically from those from the North) and Southern dressing lie completely in the preparation.

Southern recipes are made using cornbread. Stuffing is made using cubes of bread and it’s really dry. Most dressing is served moist or a balance between moist and not soggy. Some are definitely moister than others. I like to prepare mine in the middle. I don’t like it overly dry, but I don’t want it to be wet, either.

cooked cornbread, vegetables, broth, and seafood in separate bowls

Spices and Flavor to Use

This recipe uses the Holy Trinity of vegetables: white onion, green peppers, and celery.

Sage and a good seafood seasoning like Old Bay are the stars of the show for dressing. I prefer dried sage, but you can use fresh as well along with your favorite seafood seasoning.

Why You Need Day Old Cornbread

If you use fresh cornbread, your dressing mix will be really soupy and hard to thicken. Your cornbread has to be dry and pretty much stale. I like to make my Southern Homemade Cornbread Recipe the night before. You can use a boxed cornbread mix, like Jiffy, if you wish.

Once baked, allow it to cool. I store mine in the fridge overnight loosely covered in foil. You don’t want to store it in a tightly sealed bag because that will lock in moisture and it won’t dry out.

If you can’t use day-old cornbread, you can also over-bake the cornbread until it’s really dry.

day old cornbread for dressing

How to Make Seafood Cornbread

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Heat a skillet on medium-high heat. Add olive oil, celery, onions, garlic, and green peppers.
  2. Saute until the onions are translucent, fragrant, and the vegetables are soft.
  3. Place the day-old cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread.
  4. Add in the sauteed veggies, ground sage, Old Bay seasoning, salt, and pepper. Mix well.
  5. Add in the eggs and cream of chicken soup. Stir.
  6. Slowly pour in the chicken broth.
  7. Add in 1/2 of the dressing mixture and spread it throughout the bottom of the pan.
  8. Add the shrimp and crab meat on top.
  9. Top it with a layer of the remaining dressing.
  10. Bake.
collage of 4 photos with sauteed vegetables mixed with cornbread
cooked cornbread, raw eggs, and cream of chicken soup in separate bowls

How Long to Cook and Temperature

Bake the dish for 45 minutes uncovered on 350 degrees until a toothpick returns clean.

Should the Dressing Be Covered While Cooking?

If you like moist dressing, cover it with foil while it bakes. If you like drier dressing with a crunchy top, bake it uncovered.

seafood cornbread dressing batter in a bowl
unbaked seafood cornbread dressing with shrimp in a baking dish

What Type of Seafood to Use

I like to use shrimp and jumbo lump crab meat, but lobster meat is also a great addition. Oyster Dressing is super popular, too. You can use any seafood you like.

Can You Add Bread to it?

A lot of people love to add actual bread to their dressing. If you wish you can add any of the following.

  • Pieces of cubed bread
  • Pieces of cubed biscuits
  • Pieces of cubed dinner rolls
  • Croutons
seafood cornbread dressing with shrimp in a baking dish

Can You Make it the Night Before?

You can prepare it the night before and place it unbaked in the refrigerator. From there, you can bake when you like. Allow the dressing to come to room temperature prior to baking.

How to Freeze It

Place the dish in sealable bags or containers. Ensure they are tightly sealed. It can be frozen for up to several months. Defrost in the refrigerator overnight and reheat it in the oven until warm.

seafood cornbread dressing on a white plate

Pair With These Side Dish Recipes

Southern Candied Sweet Potatoes
Southern Sweet Potato Casserole
Homemade Creamed Corn

Southern Mustard Greens
Fried Cabbage
Okra and Tomatoes

Southern Green Beans
Lobster Mac and Cheese
Seafood Mac and Cheese

Pair With These Main Dish Recipes

Baked Turkey Wings
Smothered Turkey Wings

Cajun Roasted Turkey
Southern Baked Ham With Pineapple
Baked Crab Legs
Air Fryer Turkey Wings

seafood cornbread dressing with shrimp in a baking dish

Get a full listing of Soul Food Thanksgiving Recipes and the Best Authentic Soul Food Recipes here.

Seafood Dressing Recipe

This Seafood Dressing is a classic Southern side dish recipe made with cornbread and the Louisiana Holy Trinity vegetables including celery, green peppers, and onion. Load this with shrimp, crab, and even lobster! This is perfect for soul food dinners, Thanksgiving, or any gathering.
Save this recipe here.
Course dinner, lunch
Cuisine Louisiana, Southern
Keyword how to make seafood dressing, Louisiana seafood dressing, seafood cornbread dressing, seafood dressing, shrimp cornbread dressing
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 289kcal

Ingredients

  • Cooked/Day Old Cornbread
  • 1 tablespoon olive oil
  • 1 cup finely chopped white onion
  • 1 cup finely chopped celery
  • 1/4 cup finely chopped green peppers
  • 4 garlic cloves minced
  • 2 teaspoons ground sage Adjust to taste. 5 leaves if using fresh
  • 1 teaspoon Old Bay Seasoning or any seafood seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 14 oz cream of chicken soup
  • 2 – 2 1/2 cups broth Any broth is fine including vegetable broth
  • 2 eggs Beaten
  • 8 oz lump crab meat
  • 1 pound raw shrimp Peeled and deveined

Instructions

  • Preheat oven to 350 degrees.
  • Heat a skillet on medium-high heat. When hot, add the olive oil, celery, onions, garlic, and green peppers.
  • Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.
  • Place day old cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread. You want to fully crumble it.
  • Add in the sauteed veggies, ground sage, Old Bay seasoning, salt, and pepper. Mix well. Stop and taste the mixture here. This is where you want to adjust the seasoning and spice if necessary to suit your taste. Before adding the eggs, taste the dressing.
  • Add in the eggs and cream of chicken soup. Stir.
  • Slowly pour in the chicken broth. Start with a little chicken broth and then stir until the dressing is thick. Add more when needed. You should get the consistency of thick oatmeal.
  • Add in 1/2 of the dressing mixture and spread it throughout the bottom of the pan.
  • Add the shrimp and crab on top.
  • Top it with a layer of the remaining dressing.
  • Bake for 40-45 minutes uncovered on 350 degrees until a toothpick returns clean.

Notes

If you are using Jiffy or a boxed cornbread mix you’ll need 2 cups, which is about 16-17 ounces.
I prefer dressing that isn’t too soggy. If you like moist dressing, cover it with foil while bakes.
You can find my Homemade Cream of Chicken Soup Recipe here. 14oz is 1 and 3/4 cups.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 289kcal | Fat: 9g | Protein: 9g | Carbohydrates: 17g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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