Deviled Crab Cornbread Dressing

A community recipe by bones

Not tested or verified by Nigella.com

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Introduction

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.

Ingredients

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

Method

Deviled Crab Cornbread Dressing is a community recipe submitted by bones and has not been tested by Nigella.com 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. ......you 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.