Ingredients
- 1/2 cup butter or margarine
- 1 pound crabmeat, drained, flaked
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell peppers, chopped
- 1 (6-ounce) package cornbread stuffing mix
- 1/2 cup seasoned dry breadcrumbs
- 1 tablespoon white sugar
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (14.5-ounce) can chicken broth
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large skillet over medium heat, melt the butter.
Step 3 –Add the crabmeat, the shrimp, the onions, the celery, and the bell peppers to the melted butter and cook, while stirring, until the vegetables are softened, about 5 minutes.
Step 4 –In a large bowl, add the cornbread stuffing mix, the breadcrumbs, and the sugar and stir to combine.
Step 5 –Add the crabmeat mixture to the breadcrumb mixture and stir to combine.
Step 6 –Add the mushroom soup and the chicken broth to the breadcrumb mixture and stir to combine.
Step 7 –Spoon the breadcrumb mixture into a 9×13-inch baking dish.
Step 8 –Bake until the stuffing is lightly toasted on top, about 30 minutes.
Step 9 –Serve.