Seafood Dressing Recipe with Shrimp, Crab & Scallops
Oct 16, 2024, Updated Sep 13, 2026
This post contains affiliate links. Please see our disclosure policy.
Quick Summary
In This Recipe
This seafood dressing recipe combines cornbread and white-bread stuffing with shrimp, bay scallops, lump crab, sautéed vegetables, herbs, and savory seafood flavor. It is moist inside, golden on top, and built for Thanksgiving, Christmas, or...
Category: Seafood Recipes, Thanksgiving | By: Matt Price, Mr. Make It Happen
This seafood dressing recipe combines cornbread and white-bread stuffing with shrimp, bay scallops, lump crab, sautéed vegetables, herbs, and savory seafood flavor. It is moist inside, golden on top, and built for Thanksgiving, Christmas, or any Southern holiday spread.
Unlike a crab-and-shrimp-only dressing, this recipe uses three types of seafood. Shrimp and scallops cook with the vegetables, while the delicate lump crab is folded in gently. Better Than Bouillon lobster base, stock, Old Bay, thyme, All-Purpose seasoning, and Lemon Bae season the entire pan.
Why You'll Love This Southern Seafood Dressing
- Three kinds of seafood: shrimp, bay scallops, and lump crab make every serving substantial.
- Easy stuffing base: packaged cornbread and white-bread stuffing mixes save time and provide consistent texture.
- Layered seasoning: lobster base, stock, thyme, Old Bay, and signature seasonings build savory flavor.
- Holiday-friendly: one baking dish makes six generous servings alongside turkey, roast chicken, or other holiday mains.
Seafood Dressing Ingredients
Stuffing mixes: Use one bag of Pepperidge Farm cornbread stuffing mix and 1½ bags of Pepperidge Farm white-bread stuffing mix. The two textures form the base of the dressing and absorb the seasoned stock.
Shrimp, scallops, and crab: The recipe uses one pound medium shrimp, peeled and deveined; one pound bay scallops; and ½ pound lump crab meat. Chop the shrimp into bite-size pieces and handle the crab gently.
Vegetables: Diced yellow onion, celery, red bell pepper, and green bell pepper create the aromatic foundation.
Stock and lobster base: Four cups chicken or seafood stock moisten the dressing. Add it gradually because the entire amount may not be necessary. One tablespoon Better Than Bouillon lobster base strengthens the seafood flavor.
Herbs and seasonings: Dried thyme, chopped parsley, All-Purpose seasoning, Lemon Bae, and Old Bay bring the mixture together. Season to taste as directed in the recipe card.
How to Make Seafood Dressing
1. Prep the Seafood and Vegetables
Dice the onion, celery, and both bell peppers. Rinse the shrimp and scallops under cold water, then pat them dry. Chop the shrimp into bite-size pieces and set the lump crab aside for later.
2. Sauté the Holy Trinity
Heat a little oil or butter in a large skillet over medium heat. Cook the onion and celery for about five minutes. Add the red and green bell peppers and continue cooking for another three to four minutes, until all the vegetables are tender.
3. Cook the Shrimp and Scallops
Add the chopped shrimp and bay scallops to the skillet. Cook for three to five minutes, until the shrimp turn pink and the scallops are opaque. Gently stir in the lump crab and lobster base. Season with thyme, All-Purpose seasoning, Lemon Bae, and Old Bay, then remove the skillet from the heat.
4. Combine the Dressing
Combine both stuffing mixes in a large mixing bowl. Add the cooked seafood and vegetable mixture plus the chopped parsley. Fold everything together gently so the crab remains in visible pieces.
5. Add the Stock Gradually
Pour in the chicken or seafood stock a little at a time, mixing between additions. Stop when the dressing is evenly moist but not soggy. Depending on the stuffing mixes and your preferred consistency, you may not need all four cups.
6. Bake Covered, Then Uncovered
Preheat the oven to 350°F. Transfer the mixture to a greased baking dish and spread it evenly. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and crisp. Let the dressing rest for a few minutes before serving.
Tips for the Best Seafood Dressing
- Dry the seafood well. Excess water can make the dressing soggy.
- Do not overcook the shrimp and scallops. They only need three to five minutes in the skillet because they continue cooking in the oven.
- Fold the crab gently. This preserves the lumps instead of breaking them into the stuffing.
- Add stock slowly. It is easy to add more, but difficult to correct an overly wet mixture.
- Finish uncovered. The final 15–20 minutes create the golden top that contrasts with the moist center.
Frequently Asked Questions
What seafood is in this dressing?
This recipe uses medium shrimp, bay scallops, and lump crab meat. The shrimp and scallops cook in the skillet before the crab is folded in gently.
Is seafood dressing the same as seafood stuffing?
The terms are often used for similar savory bread-and-seafood dishes. “Dressing” commonly refers to a mixture baked separately in its own dish, which is how this recipe is prepared.
How long does seafood dressing bake?
Bake it covered for 30 minutes at 350°F, then uncovered for another 15–20 minutes. The total oven time is 45–50 minutes.
How wet should the dressing be before baking?
The stuffing should be evenly moist but not soggy. Add the stock gradually and stop when the mixture reaches that consistency, even if some stock remains.
Complete your holiday table with five-cheese macaroni and cheese, Southern collard greens, and smothered turkey wings.
Love this recipe? You'll love my seasonings even more!
Level up your cooking with my signature AP Seasoning, Cajun Seasoning, and more.
Shop My SeasoningsMake It Happen in Your Kitchen
Level up every recipe with my signature seasonings, cookware & bundles.
Seafood Dressing
Ingredients
- 1 bag Pepperidge Farms Cornbread Stuffing Mix
- 1.5 bags Pepperidge Farms White Bread Stuffing Mix
- 1 lb medium shrimp peeled and deveined
- 1 lb bay scallops
- ½ lb lump crab meat
- 1 tablespoon Better Than Bouillon Lobster Base
- 1 yellow onion diced
- 2 stalks celery diced
- 1 teaspoon dried thyme
- 4 cups stock chicken or seafood
- 1 red bell pepper diced
- 1 green bell pepper diced
- ½ cup chopped parsley
- All-Purpose seasoning and Lemon Bae to taste
- Old Bay seasoning to taste
Instructions
Prep Work
- Begin by dicing your Holy Trinity (onions, bell peppers, and celery)
Prepare the Seafood
- Start by rinsing the shrimp and scallops under cold water, then pat them dry with a paper towel.
- Chop the shrimp into bite-sized pieces and set aside.
Sauté the Vegetables
- In a large skillet over medium heat, add a bit of oil or butter.
- Sauté the diced onion and celery until they are softened, about 5 minutes.
- Then, add the diced red and green bell peppers and continue to sauté for another 3-4 minutes until everything is tender.
Cook the Seafood
- To the skillet, add the chopped shrimp and bay scallops.
- Cook until the shrimp are pink and the scallops are opaque—about 3-5 minutes.
- Stir in the lump crab meat gently, making sure not to break it up too much.
- Add the Better Than Bouillon lobster base and mix well.
- Season with thyme, All-Purpose seasoning, Lemon Bae, and Old Bay to taste. Remove from heat.
Combine the Stuffing Mix
- In a large mixing bowl, combine the cornbread and white bread stuffing mixes.
- Pour in the sautéed seafood and vegetable mixture.
- Add the chopped parsley and mix everything together gently.
Add Stock
- Pour in the stock gradually, stirring to combine until the stuffing mixture is moist but not soggy.
- You might not need all the stock, so add it slowly and adjust to your desired consistency.
Bake the Dressing
- Preheat your oven to 350°F (175°C).
- Transfer the mixture into a greased baking dish and spread it evenly.
- Cover with foil and bake for 30 minutes.
- Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
Serve and Enjoy
- Once your seafood dressing is beautifully baked, remove it from the oven and let it sit for a few minutes before serving. This dish pairs wonderfully with roasted meats, or it can be enjoyed on its own as a decadent side.
I was looking for a different drsg for Thanksgiving. My search ended when I found this recipe. I ran it by my distant family and they are excited to try it.
I’m loving your recipes. Already have many of your products, just need someone to eat everything I’m trying to make.
Looks delicious, can't wait to try it. Thank you for sharing.