This is my grandma's seafood stuffing casserole. This seafood casserole is full of family tradition and perfect for a special occasion or holiday. I hope it makes memories for your holiday gatherings!
Lump Crab Meat | Baby Shrimp Clams | Crawfish Tails | Celery Onion | Clam Juice | Garlic Heavy Cream | Water Chestnuts Unseasoned Stuffing FOR SERVING Lemon | Old Bay Seasoning Salt | White Pepper
Mix together seafood, celery, water chestnuts, onion, clam juice and heavy cream. Slowly add in minced garlic while stirring. Add wine if desired.
In a separate bowl, toss cubed stuffing in melted butter. Combine ¾ of the stuffing with the seafood mixture and transfer to a greased casserole dish.
Top with remaining stuffing and bake until center of casserole is steamy when poked. Serve warm, add salt and white pepper to taste.
You can use fresh or canned seafood for this depending on what's available to you. The more you can get fresh, the better the flavor.