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Louisiana Crabmeat Dressing
1 pound lump crabmeat
1/2 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Cajun seasoning
1 egg, slightly beaten
2 tablespoons butter
1/2 medium onion, finely chopped
3 green onions including green tops, finely chopped
1 rib celery, finely chopped
1/2 green bell pepper, finely chopped
1/2 cup fine, dry white bread crumbs plus 2 tablespoons for topping
2 tablespoons melted butter
Heat oven to 350 degrees F.
Pick over the crabmeat to remove any bits of shells.
In a large bowl, whisk together the mayonnaise, Worcestershire, Cajun seasoning and the beaten egg; set aside.
In a frying pan over medium heat, melt the 2 tablespoons butter. Add the celery, onion, green onions, bell pepper, and parsley; cook, stirring constantly, until the vegetables are soft.
Remove from the heat and allow the vegetables to cool completely.
Stir the cooled vegetables into the mayonnaise sauce mixture.
Gently fold in the crabmeat and enough breadcrumbs to hold the mixture together without being either too soupy or too dry.
Spoon into a 2-quart casserole dish. Sprinkle the top of the dressing lightly with breadcrumbs then drizzle with melted butter.
Place the dish in the preheated oven and bake for approximately 30 minutes or until the top is a golden brown.
Remove from oven.
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