Wild Rice Dungeness Crab Stuffing

Wild Rice Dungeness Crab Stuffing
Mr. McConnell writes, "Dungeness Crab is just coming into season in November. It is traditional on West Coast Thanksgiving menus. This is a versatile stuffing for acorn squash or by itself."

Submitted by John R. McConnell, Monterey, California

Second Prize, 2015 Chestnut Recipe Contest

4 small acorn squash
Butter Spray
Unsalted melted butter
freshly ground black pepper
1 cup chopped yellow onions
2 Tbsp chopped french parsley
1½ cup cooked wild rice/brown rice blend
1½ c cooked Dungeness crab
¾ c chopped chestnuts
½ lb chopped crimini mushrooms
Dry sherry to taste


Preheat oven to 350º.

Cut stem end off squash about ¼" down. Scoop out the seeds and strings. Trim the pointed end so that squash will stand upright. Spray a baking dish and place the squash in it.

Drop 1 Tbsp butter into each squash and season with salt and pepper. Bake till squash can just be pierced with a fork, about 45 minutes. In a large skillet, sauté onions in butter till limp. Remove from heat to a large mixing bowl.

Sauté the mushrooms in the same skillet till all moisture is rendered. Remove from heat and blend with the onions, parsley, wild rice, crabmeat, chestnuts and enough sherry and melted butter to moisten mixture. Taste and correct seasoning.

Keep stuffing warm till ready to fill squash cases. Remove squash from oven, quickly fill the cavities and bake 15 minutes more.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


How can we help?

Receive our newsletter