Friday, November 28, 2008

Crab Cornbread Dressing

Make a pan of cornbread the day before. Let it cool, and perhaps even get stale.

Chop 1 onions,
finely chop 2-3 stalks of celery

Sautee these in margarine (or butter if you aren't avoiding dairy) until onions are clear.

add 1 veggie boullion cube

open 4 cans of crab meat and dump in, juice and all.

Let simmer until all is hot.

add salt, pepper and about 2 tsp of sage.

now crumble up the cornbread into a bowl

add the skillet stuff

mix thoroughly, together with 2 eggs (or egg replacer).

Transfer to 9x13 backing dish.

Dot very generously with margarine or butter.

Bake at 350 F. until golden and delicious looking.

This was good for Thanksgiving, but it would also make a nice dinner main dish for company or just family during winter lent.

1 comment:

Ruth B. said...

thanks for the recipe, I miss your lenten crab cornbread dressing:)