Ingredients
- 1/2 cup unsalted butter
- 1 pound crabmeat drained and flaked
- 1/2 pound shrimp peeled and deveined
- 1/2 cup onion finely chopped
- 1/2 cup celery finely chopped
- 1/2 cup green bell pepper finely chopped
- 6 ounces cornbread stuffing mix
- 1/2 cup dry breadcrumbs
- 1 can cream of mushroom soup 10.5 ounces
- 1 can low-sodium chicken broth 14.5 ounces
Instructions
- Preheat the oven to 350°F.
- In a large skillet, melt butter over medium heat. Add the crabmeat, shrimp, onion, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally.
- In a large bowl, combine the cornbread stuffing mix and breadcrumbs. Add the cooked seafood and vegetables from the skillet and mix well.
- Stir in the cream of mushroom soup and chicken broth until the mixture is well combined.
- Transfer the stuffing mixture to a 9x13-inch baking dish and spread evenly.
- Bake in the preheated oven for about 30 minutes, or until the top is lightly golden and crispy.