Crabmeat Stuffing

Yield: 10 to 12 servings

Ingredients

• 15  white bread slices
• 1  pound  claw crabmeat
• 1  pound  jumbo lump crabmeat
• 1  cup  whipping cream
• 1/2  cup  dry sherry
• 1 1/2  teaspoons  Old Bay seasoning
• 1/8  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground red pepper
• 1/8  teaspoon  white pepper
• 2  teaspoons  hot sauce
• 1 1/2  teaspoons  Dijon mustard
• 2  cups  shredded provolone or Swiss cheese
• 3/4  cup  minced celery
• 3/4  cup  chopped green bell pepper
• 5  green onions, sliced
• 1  tablespoon  vegetable oil
• 1/4  cup  mayonnaise

Preparation

Cut bread slices into 3/4-inch squares. Place in a single layer on a baking sheet.

Bake at 350° for 10 minutes or until lightly toasted. Set aside.

Drain crabmeat, removing any bits of shell; set aside.

Bring whipping cream and sherry to a boil; boil 5 minutes. Stir in Old Bay seasoning and next 5 ingredients. Gradually add cheese, stirring until blended. Set aside.

Saute celery, green pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender.

Combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently.

Spoon into a 13-x 9-inch baking dish coated with cooking spray. Bake at 350° for 40 minutes or until bubbly.