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Deviled Crab Cornbread Dressing

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Traditional sage/cornbread dressing with oysters and crabmeat added, which results in something best described as a cross between devilled crab and cornbread dressing. This is one of those "I wonder how it would taste if" recipes that I threw together this Thanksgiving looking for something different from the usual holiday dressing. Once combined I found it difficult not to eat it all in its raw state (used soup, not raw egg as a binder). I used a lot of pre-prepared ingredients to cut down on preparation time (i.e. Pepperidge Farm cornbread dressing) and while I tend to "throw in" ingredients by touch and taste vs. measurement I believe the following quantities to be pretty close (all in US) . P.S. Nigella.......assuming you review these personally, I initially caught your show on "Style" while channel surfing one night a year or so ago and thought, wow, what a hottie.......and she can cook too! I've been watching ever since, and have bought three of, including your latest cookbooks. Hope to see you more on the tube.


Serves: 4-6

  • 1 packet plain dry cornbread dressing (not the herbed kind)
  • ½ white crab meat
  • ½ oysters
  • 1 can condensed mushroom soup
  • 1 can chicken soup
  • 4 sticks celery
  • 1 medium onion
  • 1 stick butter
  • 1 tablespoon olive oil
  • 3 tablespoons fresh parsley
  • 3 teaspoons dried sage
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt


Deviled Crab Cornbread Dressing is a community recipe submitted by bones and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a large bowl place the cornbread dressing along with all of the dry ingredients.
  • Chop the celery and onion. Saute a few minutes in the olive oil preheated with about a third of the butter.
  • Spoon the mushroom soup in to a pan, add the chicken broth and another third of the butter. Warm over medium heat 'til soup combines with chicken broth and butter melts.
  • In a small pan over medium heat melt last third of the butter and add the oysters (reserve liquid). Heat until the oysters slightly curl or take set.
  • Pour the oysters, along with reserved juice, into a blender- liquefy. Add onions/celery, mushroom soup and liquefied oysters to the dried mixture. Add pre-cooked lump crab. Mix taking care not to overly break crab meat.
  • Taste and adjust seasoning if need be. Taste some more...........and more (great raw!).
  • Place in a casserole dish and heat in a 350 degree oven for about 30 minutes or so or until heated throughout. may wish to add some topping and or broil a bit to add crunch, but I would not over cook and dry this out. Works great with poultry gravy or just as is.
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