Best 3 Chesapeake Bay Sausage And Crab Stuffing Recipes

In the culinary realm of seafood stuffing, Chesapeake Bay Sausage and Crab Stuffing stands out as a delectable masterpiece, offering a symphony of flavors that tantalize the taste buds. Originating from the Chesapeake Bay region, renowned for its succulent seafood, this stuffing seamlessly blends the savory notes of homemade sausage with the delicate sweetness of crab meat, creating a harmonious balance of flavors. The addition of aromatics like onions, celery, and herbs elevates the stuffing to a new level of complexity, while bread cubes provide a sturdy and absorbent base, soaking up the flavorful juices released during the cooking process. Whether you're preparing it as a traditional Thanksgiving stuffing or seeking a unique side dish to accompany your seafood entrees, Chesapeake Bay Sausage and Crab Stuffing promises an unforgettable culinary experience. This article presents a collection of carefully curated recipes, each offering variations on this classic dish, ensuring that every palate can find its perfect match. From traditional recipes that honor the culinary heritage of the Chesapeake Bay to modern interpretations that introduce innovative twists, this article serves as your ultimate guide to crafting the perfect Chesapeake Bay Sausage and Crab Stuffing.

Let's cook with our recipes!

CHESAPEAKE BAY SAUSAGE AND CRAB STUFFING RECIPE

Chesapeake Bay Sausage and Crab Stuffing Recipe image

Surf meets turf in this Chesapeake Bay recipe for sausage and crab stuffing. This tasty side dish comes with celery, bell pepper, and clam juice, too.

Provided by Harry Rice

Categories Stuffing

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

1 pkg dry corn bread mix
2 tbsp butter
1 tbsp garlic
½ cup celery
1 yellow onion
1 red bell pepper
1 lb or chorizo sausage andouille
1 lb jumbo lump crabmeat
2 eggs
1 cup clam juice
1 cup chicken broth
1½ tbsp Chesepeake Bay-style seasoning

Steps:

Prepare corn bread mix according to the packaging
Cool and crumble into a large metal bowl
Preheat the oven to 350 degrees F
Grease a 13" x 9" glass casserole dish
In a large skillet melt butter over medium high heat
Sauté garlic, celery, onion, and pepper until tender
Add sausage and crabmeat and continue to cook for 5 minutes, stirring gently so as to not break up the crabmeat
Pour ingredients into crumbled cornbread and add the eggs, clam juice, chicken broth, and seasoning
Mix well and pour into greased casserole dish
Bake for 30 minutes and serve

Nutrition Facts : Carbohydrate 17.92g, Cholesterol 91.34mg, Fat 16.52g, Fiber 1.84g, Protein 15.73g, SaturatedFat 5.92g, ServingSize 12.00 Person, Sodium 949.39mg, Sugar 0.00, UnsaturatedFat 6.91g

SLAMMIN' CRAB STUFFED SALMON

Slammin' Crab Stuffed Salmon image

A hometown friend from Danville Va I asked me today for a simple seafood stuffing recipe for salmon. I happened to have fresh salmon and crab on hand. This is my creation for Ms. Pleshette Bowens. I'm pleased to announce that WFC Food Champ held a contest and I won a spot to compete in World World Recipe Championships with...

Provided by Sherri Williams

Categories Seafood

Time 30m

Number Of Ingredients 13

Ingredients

2 lb fresh salmon cut in 4 pieces
3 Tbsp sorrento lemon olive oil-or sub extra virgin olive oil with zest 1 lemon
2 Tbsp feiny's chesapeake bay rub-or favorite seafood seasoning
1 tsp maui onion sea salt-or sub favorite sea salt
STUFFING
8 oz crab meat
1/3 c panko bread crumbs
2 Tbsp sorrento lemon olive oil-or sub extra virgin olive oil with zest 1 lemon
2 Tbsp butter, unsalted softened
2 Tbsp scallions, chopped
2 small chili peppers medium heat, chopped
1 Tbsp asian fried garlic-can sub 1/2 tsp garlic
1 tsp feiny's chesapeake bay rub-or favorite seafood seasoning

Steps:

1. Drizzle olive oil on both sides of salmon pieces. Rub chesapeake bay rub on salmon filets. Cut (slits) pockets in the middle of salmon filets about 3/4 of the way.
2. Combine stuffing ingredients together in a mixing bowl. Stuff salmon pockets with crab stuffing and place on oven proof pan. Add butter to pan and drizzzle a little olive oil on top of salmon.
3. Meanwhile preheat oven to 380 degrees F. Bake for 15-20 minutes or until fish is done.

CRAB STUFFED STEAK WITH A BEARNAISE SAUCE

Crab Stuffed Steak With a Bearnaise Sauce image

I came up with this one the other week as I had bought some king crab legs from the supermarket as they had them not only on special but actually in stock. They were of a medium size no where near the size of the ones I bought when I made my stuffed Ostrich loin as I was only stuffing 2 steaks this time. I did fill them quite full and I bought very thick cut steaks I would guess they would have been between 250-300g a piece. I say that as I do not know the exact weight of them as silly me took them out of the pack and threw it away and forgot to look at the weight to write down as I usually do so I have it for when I post. I guess just judge from the photo as to what you would need, mine was the smaller of the 2 steaks my husbands was thicker. I also used a sachet of bearnaise sauce to make the recipe quicker, you can make your own if you prefer.

Provided by The Flying Chef

Categories Crab

Time 50m

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

2 steak fillets, thick ones
1 teaspoon horseradish
4 slices bacon
2 medium king crab legs (read description above.)
2 green onions, sliced thinly
1 small celery rib, cut in half, then chopped thinly
olive oil
2 garlic cloves, crushed
2 teaspoons parsley
1/2 teaspoon lemon pepper seasoning
20 baby asparagus spears
4 slices bacon
1 (23 g) sachet bearnaise sauce mix (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from t)
1 teaspoon Worcestershire sauce
3 teaspoons lemon juice
4 tablespoons dry white wine
1 tablespoon white wine vinegar
1 dash Tabasco sauce
50 ml cream, full fat (I used reduced fat.) or 50 ml light cream (I used reduced fat.)
1 teaspoon dried tarragon
2 teaspoons fresh parsley, finely chopped

Steps:

Make stuffing.
Remove crab from legs, break meat up.
Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.
Add parsley, pepper and crab, stir to combine, remove and set to one side.
Steaks.
Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.
Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.
Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre.
Sauce.
Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.
Asparagus.
Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go.
To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

Nutrition Facts : Calories 842.9, Fat 76.5, SaturatedFat 27.7, Cholesterol 131.1, Sodium 1338.8, Carbohydrate 13, Fiber 3.8, Sugar 3.5, Protein 22.6

Tips:

Choose fresh ingredients: The quality of your ingredients will greatly impact the taste of your stuffing. Use fresh, high-quality crab meat, sausage, and vegetables.
Don't overmix the stuffing: Overmixing will make the stuffing tough. Mix the ingredients just until they are combined.
Stuff the turkey loosely: Don't pack the stuffing too tightly into the turkey, as this will prevent it from cooking evenly.
Roast the turkey at a high temperature: This will help to brown the stuffing and give it a crispy texture.
Let the stuffing rest before serving: This will allow the flavors to meld and the stuffing to set.

Conclusion:

Chesapeake Bay sausage and crab stuffing is a delicious and easy-to-make dish that is perfect for a special occasion meal. With its combination of savory sausage, sweet crab meat, and hearty vegetables, this stuffing is sure to be a hit with everyone at the table.