Ingredients:

  • 1 pound (450 g) Stale Bread Cubes (Sourdough, French baguette, or Ciabatta)
  • 1/4 cup (60 ml) Neutral Oil (e.g., Canola or Sunflower)
  • 6 tablespoons (85 g) Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 2 tablespoons (10 g) Fresh Sage, finely chopped
  • 1 tablespoon (5 g) Fresh Thyme leaves
  • 8 ounces (225 g) Raw Medium Shrimp, peeled, deveined, and roughly chopped
  • 8 ounces (225 g) Lump Crab Meat, carefully picked over for shell fragments
  • 2 large Eggs, lightly beaten
  • 5 cups (360 ml) Low-Sodium Chicken or Seafood Stock (warm)
  • 1 teaspoon (5 g) Old Bay Seasoning
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1/2 teaspoon (2 g) Black Pepper

Instructions:

  1. If not already stale, toss the bread cubes with neutral oil and spread them on a baking sheet. Bake at 300°F (150°C) for 10-15 minutes until dried out and lightly crisp. Set aside in the large mixing bowl.
  2. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  3. Melt the unsalted butter in the large skillet over medium heat.
  4. Add the diced onion and celery to the butter. Cook gently for 8–10 minutes until the vegetables are soft and translucent (sweated down).
  5. Stir in the fresh sage, thyme leaves, and minced garlic. Cook for one minute until fragrant.
  6. Add the chopped raw shrimp and Old Bay seasoning to the skillet. Cook for just 1–2 minutes until the shrimp are barely pink (about 75% cooked). Do not fully cook them.
  7. Scrape the entire skillet mixture (vegetables, shrimp, and butter) over the dried bread cubes in the large mixing bowl. Toss gently to coat the bread.
  8. Gently fold the picked lump crab meat into the bread mixture. Be careful not to break up the crab too much.
  9. In a separate small bowl, whisk together the warm stock, beaten eggs, salt, and pepper.
  10. Pour the liquid mixture over the bread and seafood, adding about two-thirds of the liquid first. Gently fold everything together until all the bread is moistened. Add the remaining liquid only if the mixture still feels very dry; it should be damp but not soaking wet.
  11. Transfer the dressing mixture to the prepared baking dish, pressing gently to level the surface.
  12. Cover the dish tightly with aluminum foil. Bake for 30 minutes at 375°F (190°C).
  13. Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and crisp, and the internal temperature reaches 165°F (74°C).
  14. Remove from the oven and let the dressing rest for 10 minutes before serving.