Ingredients
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4 cups bread, cubed and toasted in a 325 degree oven for about 5 to 10 minutes
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1/4 cup butter
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1 tablespoon Old Bay Seasoning
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1 tablespoon Worcestershire sauce
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1/2 tablespoon Tabasco sauce
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1 teaspoon dried thyme
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1 teaspoon dried chives
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1/2 teaspoon nutmeg
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1/4 teaspoon celery seed
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1 (6 ounce) can crabmeat, undrained
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1/2 teaspoon salt, to taste
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1 tablespoon sherry wine
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2 tablespoons water
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salt (it won't take much...)
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1 1/2 cups chopped onions
Instructions
- Preheat oven to 325 degrees F.
- In a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
- Stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
- Combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
- Mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees F for 20 minutes; uncover and bake uncovered another 15 minutes.