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–+ servings
a large spoonful of seafood cornbread dressing with crab and shrimp
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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.
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
Author Brandi Crawford

Equipment

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

  • You can get the recipe for homemade cornbread here.
  • 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.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 17g | Protein: 9g | Fat: 9g