Betty's Easy Crab-Meat Stuffing

• 1 16oz Package - Pepperidge Farm Herb Seasoned Stuffing Mix
• 1 Stick Margarine
• 1 16oz Box - Swanson's Low Sodium Chicken Broth
• 1 16oz Container - Lump Crab Meat
• ½ 16oz Container Creole Seasoning
• 3 Eggs

1. Prepare the stuffing mix according to directions, using the margarine and broth. Add enough water so that the total liquid used is an extra cup.
2. Fry down the creole seasoning mix with some EVOO in a skillet. You may add spices and liquid crab-boil at this time if you so desire. I used Cajun Land and a dash of Zatarain's Liquid.
3. Once the seasoning has cooked down add the crab-meat, turn off heat and stir to coat the meat.
4. Beat the 3 eggs in a bowl.
5. Combine the stuffing with the seasoning/meat mixture in the pot you used to prepare the stuffing package, stir in the eggs. Pour everything into a greased casserole dish.
6. Cover with foil and place in 350° preheated oven for 30 minutes. For crunchy top and edges remove cover after 30 minutes and crank it up to 450° for 15 more minutes.
7. Serve and enjoy... Thanks Ms. Betty!

more recipes | wax32.com