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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65 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!

      • Elizabeth says:

        I used medium raw shrimp. No broth or water, but I did use pimento spread for a bit more moisture and mayo. I covered it with aluminum foil for the first baking to be sure the stuffing would be done. However, the raw shrimp were not cooked all the way. No problem, as the top layer needed to have a “crust” anyway. Turn the oven up to 350 & put casserole back in for 20 minutes.

  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.

    • Elizabeth says:

      I sautéed the the onions & celery in bacon grease…yeah, yeah, As long as it isn’t all the time, & added some crumbled bacon

  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?

    • heatherwlu says:

      I’ve seen it at Trader Joe’s, and I’m sure Whole Foods or any specialty grocery would have it too!

    • Elizabeth says:

      I used two cans of crab mixed in to the mayo & pimento spread, then added shrimp & artificial lump lobster the first time because I didn’t want to spend a bunch on a dish I wasn’t sure about. Now it is the combination I use all the time

  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!

      • Barbara says:

        ALL Shrimp are frozen! The “fresh” shrimp on ice in your supermarket have been thawed! Just ask them.

        • Dianne Dobson says:

          Not if you live on the Texas coast of the Gulf of Mexico, wink wink!

        • Sandy Lagrange says:

          If the shell is grey they are not cooked if it is pink they are precooked. Just fyi and both grey shell and pink shell are on ice on seafood counter. lol

  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!!!!

  17. Tonya coleman says:

    This was totally awesome! Make sure you use a 9×13 inch pan. I feeds way more than 6 people. When buying the stuffing mix make sure to not get the cubed mix. It will be very hard and dry otherwise. Will definitely make this many times again.

  18. Crystal says:

    I made this from the recipe as is. It is simply delicious! I used a 9×13 casserole dish. It was not dry. Not quite sure how others are getting dry stuffing; maybe not using the correct bread crumb mixture? Regardless, it was delicious!

  19. DarleneL says:

    For those that don’t like mayo, try using whipping cream as a wetting ingredient. This recipe is similar to one I have been using for years. I just add in whipping cream till it is wet looking, just enough when baked it is still moisten and not dried out.
    (Not trying to change your recipe, it is a awesome dish. This is only a suggestion for those that don’t like the tangy flavor of mayo.)

    • Kristen says:

      My husband dislikes mayo, I left out the celery and used a can of cream of celery in place of the mayo, which also equals to about 1 1/2 cups, and it tasted great!

  20. Windy says:

    Just made this recipe with Pepperidge Farm stuffing mix. Bread crumbs were square in shape. I added recommended 2 cups chicken broth to mix and it was moist and delicious. Veggies were a little crunchy. May want to sauté them next time. I like the previous commenter that used Old Bay. I’ll add that next time too. 9×13 is right size. I also used frozen cooked mini shrimp and thawed them in warm water first. Drain well and add. Awesome recipe!!!

  21. Vivian says:

    This recipe Sounds great! Do you add the frozen shrimps in the mix or do you thaw them out first. I plan to make this very soon.

  22. Natalie says:

    This delicious, tasty recipe is a delicious crabcake-like casserole and would probably be an elegant filling for baked fish. I took a bunch of shortcuts but it still came out as you describe: like a delicious crab cake (but enough to feed a few)! StoveTop Chicken Stuffing $1.25, 8 oz imitation Krab $2.49, 6 oz canned crab $2.49, oyster sauce, Creole Seasoning, sage and egg instead of mayo. Use shrimp shells to make a broth, briefly cook the Krab in it to infuse flavor, add seasonings and beaten egg, bake for 45 minutes at 450 degrees. Tasty, delicate and if you find shrimp on sale, feeds four for about $13!

  23. Andrea says:

    For those of you that added Old Bay seasoning. How much did you add?

  24. Diana says:

    This was amazing, and sooo easy. I did sauté my veggies someone recommended this. My husband said it is now one of his favorites.

  25. Mel says:

    I want to try this! So just by reading the comments I want to confirm a few things.
    1) use a bag of FROZEN COOKED SHRIMP?
    2) use a 9×13 baking dish?
    3) put the stuffing in straight from the box
    4) what are the measurements for the….
    -chopped green onion
    -chopped red pepper
    -lemon pepper seasoning?

  26. Tanya says:

    This casserole is very similar to a stuffing I make for stuffed fish (or as the nieces and nephews call it rolled fish). Since they are s particular on what they will and won’t eat I can’t add onion or green peppers to it, but I use thawed frozen precooked shrimp, imitation crabmeat, and crushed up stove top savory herbs stuffing. I use a mixture of butter and broth to moisten it until it combines together, and add a little old bay seasoning. It’s always a hit, and now we have it as stuffing on Thanksgiving and Christmas. This year I will try Phillip’s canned jumbo lump crab meat in it. We used it in culinary school when fresh was out of season and you couldn’t taste the difference from fresh crabmeat.

  27. Phyllis says:

    I made this but instead of bread crumbs I used brown rice so that it was gluten free. I will try it with gluten free bread crumbs. Delicious.

  28. Lisa Willis says:

    I make this EVERY Christmas just as the recipe calls…..I do add the bottom items. I use GF breadcrumbs so my daughter can eat and this is one of the favorites. So easy!

  29. Kay says:

    I mad this-used a tbsp. mustard. Made a lemon mustard sauce to drizzle for plating. Lots of request foe recipe.

  30. Gayle Shepherd says:

    Can you use frozen crab meat? Thanks

  31. L says:

    Not only does this casserole look and sound delicious but the cucumber salad looks quite yummy as well….would LOVE to have the recipe! Any chances your friend might share that recipe, too?

  32. Alexis Hall says:

    Yummy ! I did add chicken broth to the stuffing ,and one egg . And I did add old bay seasoning . I am going to make this for company next week . I wanted to try making this first .. Thank you ! This was a different recipe . Loved it !

  33. Freddie Hall says:

    I love this recipe,I’ve made it several times and it gets better every time,making it for Thanksgiving

  34. Elizabeth says:

    I don’t add any peppers, but when I make traditional stuffing I boil a trail mix of cranberries, cashews & almonds for a bit & add. I did that to this recipe & yum!!

  35. Annie says:

    I am amazed at the repeated questions many have asked, wow ladies give this girl a break. Stroll thru the recipe and comments a few times and you’ll find most of the answers that have been given repeatedly. Fix it the way u want,she gives u how she made it. Want to cook your veggies-go for it. Want to add something (I added a bit of Old Bay Seasoning) because I love it, then do it. If your any kind of a cook you should be able to work with this.

    • Mina says:

      U r so right..i made this and because she didn’t say how much stuffing i used a box of stove was perfect.. not a lot of filler..i used lump crab meat and 16/20 shrimp..did not precook veggies…yes it was costly but we don’t have it every month..i think I might try the imitation crab just for myself and c how it is next time..i love to cook and try new things…bon appetite

  36. heatherwlu says:

    Sounds perfect- I’m so glad you liked it!

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