Name: Deviled Crab Stuffing
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 stick unsalted butter, plus more for the baking dish; 1 bunch scallions, sliced (white and green parts separated); 1 small red bell pepper, chopped; 4 stalks celery, chopped; 2 tablespoons fresh thyme; 1/4 cup dry sherry or white wine; 3 cups low-sodium turkey or chicken broth; Kosher salt; 1/4 teaspoon cayenne pepper; 2 large eggs; 16 cups 1/2-inch stale potato bread cubes (1 1/2 pounds); 1 pound lump crabmeat, picked over; 1 teaspoon paprika

Directions

Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.

Photograph by Ryan Dausch

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Deviled Crab Stuffing

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