You’ll find seafood stuffing recipes similar to this one throughout the coastal South. It’s used with fish, shrimp, and in south Florida, lobster. Seafood stuffing is marketed in frozen 1-quart bags, and crab shells filled with stuffing were once a staple in fish shacks throughout the region. Seafood stuffing can serve as a stand-alone buffet dish with the addition of more crabmeat and/or shrimp. This recipe makes about six cups. It freezes beautifully.
Mix two cups cornbread crumbs with 2 cups coarse bread crumbs, add a half cup grated Parmesan, and set aside. Dice a white onion, a bell pepper, and enough celery for make 2 cups. Sauté in a stick of butter with couple of cloves of minced garlic until soft. Add to bread crumbs with a cup of white wine. Mix thoroughly with a pound of clean lump crabmeat; a cup of finely-diced cooked shrimp adds color. You may have to add some stock and melted butter to firm it up. Stir in two or three tablespoons of Creole or horseradish mustard, and season to taste with salt and pepper. Add chopped parsley and lemon juice before use.