Maine Crabmeat Stuffing

Course Appetizer
Cuisine Seafood


  • 1 bunch scallions sliced (white and green parts separated)
  • 1 small red bell pepper chopped
  • 4 stalks celery chopped
  • 2 tablespoons fresh thyme
  • 3 1/4 cups chicken broth
  • kosher salt
  • salt and pepper to taste
  • 2 large eggs
  • 16 cups 1/2-inch stale bread cubes 1 1/2 pounds
  • 1 pound lump crabmeat picked over
  • 1 teaspoon paprika
  • 1 stick Unsalted Butter plus more for the baking dish


  • Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper, thyme and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the broth, 1 and teaspoon salt, bring to a simmer, then remove from the heat.
  • Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.
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