Michelle'S Famous Crab Stuffing

• 2 (8 ounce) boxes Jiffy cornbread mix
• 3 tablespoons Old Bay Seasoning
• 1 medium onion
• 2 celery ribs
• 4 garlic cloves (smash)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 roasted red pepper (I get mine from the antipasto cart at grocery store)
• 2 cups fish stock
• 1 (16 ounce) can lump crabmeat
• 1/2 cup butter (reserve 1/4)
• 1 lb seafood (I use Grill Masters Seafood Seasoning Rub)

1. Make cornbread according to the directions on the box.
2. Crumble and season with Old Bay.
3. Saute onion, celery, and garlic in butter & olive oil and season with salt & pepper.
4. Mix the onion, celery, and garlic into the cornbread.
5. Add the roasted red pepper (cut into cubes) to the cornbread mixture.
6. Pour the fish stock into the cornbread mixture (add more if you wish).
7. Add half of the melted butter to the mixture.
8. Fold in the lump crab meat.
9. Place in the oven on 350 for 30 minutes.
10. Add your seasoned fish, shrimp, or scallops on top and brush with the reserved butter.
11. Continue cooking for 15 minutes or until the seafood is done.

cornbread mix, bay seasoning, onion, celery, garlic, butter, olive oil, red pepper, fish stock, lump crabmeat, butter, seafood

Taken from www.food.com/recipe/michelles-famous-crab-stuffing-368520 (may not work)