Blue Crab Stuffing with Old Bay Butter
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Washington, D.C. is a melting pot from the surrounding areas. It also has the oldest floating fish market in the United States! They sell hundreds of pounds of blue crab a day at the height of crab season. Mumbo sauce is a D.C. classic and turning it into a butter brings it on home to the District. Go Nats!

Technique tip: Make sure to leave the stuffing uncovered in the oven to get the top golden brown. Butter the baking pan to make it easier to remove from the dish.

Swap option: Feel free to add other substitute or add shrimp, lobster or any seafood item.


  • Blue Crab Stuffing

    • 1 loaf brioche bread cut into small cubes (5 cups)
    • 5 cups cooked, unsweetened cornbread, cut into small cubes
    • 1/2 cup butter
    • 1 large onion, chopped
    • 6 ribs celery, chopped
    • 6 cloves garlic, minced
    • 5 cups chicken broth
    • 1/2 teaspoon dried sage
    • 1 tablespoon fresh thyme, chopped
    • 1/2 cup fresh parsley leaves, chopped
    • 2 teaspoons Cajun seasoning
    • 2 pounds lump crab meat
    • 2 teaspoons salt
  • Old Bay Butter

    • 1 pound unsalted butter, room temperature
    • 1/2 tablespoon Old Bay seasoning


1. In a medium-sized pot, add butter and place on medium heat. Sauté onion, celery and garlic in 5-minute increments. In a large bowl fold in all other ingredients. In a greased 9x13 inch baking pan, place the contents of the bowl. Bake at 350°F for 25 minutes uncovered, or until golden brown on top.

2. In a small pot, melt the butter and mix in Old Bay. Drizzle over the stuffing.