My Buddy

I know I’ve mentioned it before, but I really miss having one-on-one time with Jack. He’s my best little buddy and it’s really hard to devote much quality time with him when I’m always feeding/changing/placating Isla. I feel like all I ever say to him anymore is, “I can’t right now.” And then there was the whole four days in the hospital + recovery. He’s awesome about everything. It would almost be better if he would act out and be a miserable two year old instead of being so cool and mature, content playing by himself. Anyway, I finally got some good mommy-Jack time in today: this morning my mom watched Isla so I could take Jack to the splash park, then tonight I needed to run to the grocery store and he actually asked if he could go with me (usually he’s all about staying home with his toys). It just made me really happy to get some time alone with him. I need to make a point to do that more.

Tonight Kira brought over dinner and it was REALLY good: Crab & shrimp casserole, cucumber-tomato salad, rolls, chocolate angel food cake and strawberries.

The casserole was amazing. I pulled it out of the oven and almost ate half the dish just standing there with a fork. It tastes like a giant crab cake.

Here’s the recipe. Apparently it’s from a Junior League Cookbook- I’m adding Kira’s edits.

Crab and Shrimp Casserole

  • 1 lb lump crab meat
  • 1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen)
  • 1 package Pepperidge Farm Herb Stuffing
  • 1 1/2 cups mayonnaise
  • 1 large onion, chopped
  • 1 cup celery, finely chopped
  • 1 bell pepper, chopped
  • 1 jar (4oz) pimento, sliced
  • 1 Tbs Worcestershire sauce
  • Dash of cayenne
  • Kira’s additions: Chopped green onion, chopped red pepper and lemon pepper

1. Preheat oven to 220.

2. Mix all ingredients together.

3. Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.


Good stuff. We have a playdate in the AM so I better head to bed. Night!

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27 Responses to My Buddy

  1. Kira says:

    Glad you liked the casserole! But I have to give credit to Bonnie H. for giving me the recipe and making it for me recently after I had baby Belle. It was soo good and something not too heavy or cheesy that made for great leftovers!

    • Peter says:

      I just purchased the ingredients to make this, however there are a couple of things that are not “intuitive” in the recipe provided. 1. What quantity (bag size) of Stuffing mix did you use? 2. What size baking dish are we talking about? 13×9? 8×8? Thanks!

  2. Sara says:

    This looks so yummy!! Did you add any eggs or broth to the mixture? Also, do you cook the frozen shrimp or just put them in raw but thawed? Thanks!

    • heatherwlu says:

      A friend actually made this for me, but I think she probably used cooked frozen shrimp… and I don’t think she used any eggs or broth- just mayo!

  3. Annie says:

    Do you make the stuffing first or do you put it in out of the bag

  4. Wilhelmina Stradford says:

    I made this the other day…OMG…it was the best..the picture did not do it justice but when you described it as a giant crab cake I had to make it and will make it again and again..not cheap and not a lot of filler…Delicioso…

  5. Millie says:

    I would think you have to make the stuffing mix first or it would be extremely dry. There isn’t enough mayo in the recipe for all that breading unless you do add broth.

  6. michelle says:

    i am making this today i will post if it is dry Millie.

  7. michelle says:

    i think the veggies should have been sauted a little, but does taste better the 2nd day.

  8. Peter says:

    I am making this tonight, but Does anyone know what size dish to bake this in? Also the quantity of stuffing mix to use? Thanks!

  9. Suzanne says:

    I am going to make this tonight. Any pointers other than those listed? Is just adding the mayo enough or does it need more liquid? Making this for my boyfriend so want it to turn out great!

    • heatherwlu says:

      Hi Suzanne! I didn’t actually make this (a friend brought it to me), but she followed the recipe exactly- adding the extra ingredients at the bottom- and I thought it was perfect!

  10. LakeishaM says:

    Where do you get real lumped crab meat?

  11. Dorcas says:

    I’m making this tonight as a trial run before Thanksgiving. I hope it comes out well.

  12. Mrs A says:

    Yes, you can get the lump crap meat at TraderJoe’s. It ‘s $9.99 a can. Going to try this soon

  13. Trisha says:

    I just made this tonight. This recipe is not correct. If you use a 14 oz bag of stuffing just using that practically fills a 8×8 pan yet alone the shrimp, crab and veg’s. The mayo gives the stuffing a different tang. I did pre-cook the veg’s in butter and added a red pepper. It still was all stuffing not what a fantastic crab cake should taste like. This was simply a waste of seafood-sorry. Maybe if you can buy cheaper seafood instead of 15.00 a pound for shrimp in MN and crab was out of this world. It could be good with some work but definitely not a crab cake contender.

    • heatherwlu says:

      Sorry it didn’t work out for you, Trisha. As noted in the post, I didn’t make this dish- it was brought by a friend, but she followed the recipe exactly and I thought it was wonderful. I believe that she used frozen shrimp, which would would reduce the expense. It’s not intended to be a “crab cake casserole”- that’s just what I thought it tasted like. Again, sorry that you weren’t a fan!

  14. veronica says:

    For those having issues, if u don’t like mayo then u probably wont like it. If you dont like shrimp, you wont like it, etc. And since cooking time on raw shrimp is just a few minutes or it will be tough, use frozen cooked shrimp. Also and most important, do not make a pan of stuffing and add the other ingredients…the stuffing called for here is the bag of stuffing mix, essentially flavored bread crumbs…add that as is not rendered as ready mixed pan (bowl or tray) of prepared stuffing. It is a great dish…my grandmother used the stuffing too as her binder when making crab cakes from fresh coastal Georgia crabs we caught. Nothing better!

  15. gigi says:

    I made this for Thanksgiving for a Cajun feast. It ended up the hit. I did add the green onions and the red bell pepper I also tossed in a little swiss cheese because I love the taste with crab

  16. Tonicia says:

    i made this without the extra ingredients but I added frozen scallops and old bay seasoning and it is the best seafood stuffing ever!!!!

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