Traditional seafood stuffing with crab combines several cans of canned crab meat with butter, onion, celery, crushed crackers and seasonings. Other types of seafood, such as clams or shrimp, are often added for additional seafood flavor.
To make seafood stuffing featuring crab and clams, cook 1 large chopped onion, 3 stalks chopped celery and 1/2 teaspoon garlic powder in 1 1/2 pounds butter. When vegetables turn clear, add 1/4 cup finely chopped fresh flat-leaf parsley and 1/2 teaspoon salt. Place 1 box of Ritz crackers into a large plastic food bag, seal and crush the crackers with a rolling pin. In a large bowl, combine the crushed crackers with 1/2 can Italian bread crumbs and a handful of grated Parmesan cheese.
Drain 5 cans of crab meat and 2 cans of chopped clams and add to the cracker crumbs mixture. Fold half of the butter mixture into the cracker mixture. Add additional butter mixture to achieve a moist, but not soggy texture. Make crab meat stuffing with shrimp by melting 1/2 cup margarine in a large skillet. Add in 1/2 cup each chopped green bell pepper, onion and celery.
Add 1 pound drained and flaked crab meat and 1/2 pound medium peeled and deveined shrimp, and cook five minutes, stirring often. In a large bowl, combine 1/2 cup dry bread crumbs, 1 package bread stuffing mix and 1 tablespoon white sugar. Fold crab meat mixture into the dry mixture, and stir in 1 can of cream of mushroom soup and a desired amount from 1 can chicken broth. Spoon mixture into a 9- by 13-inch baking dish and bake for 30 minutes at 350 degrees Fahrenheit.