Kadobster It Recipe

Prepare bread

Preheat oven to 350°F (175°C). Spread the cubed day-old bread on a baking sheet and toast in the oven 8–10 minutes until lightly golden and dry. Remove and set aside to cool.

In a large skillet over medium heat, melt 4 tbs butter. Add the diced onion, celery and green bell pepper. Sauté 6–8 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in chopped parsley, Old Bay, salt and pepper.

Add the toasted bread cubes to a large mixing bowl. Pour the sautéed vegetable mixture over the bread. Add the warm stock and beaten egg. Toss thoroughly so bread is evenly moistened but not soggy. Adjust seasoning to taste.

Transfer the stuffing mixture into a buttered 9x9-inch (or similar) baking dish, pressing to an even layer. This will create the base for the seafood topping.

Pat the shrimp and crabmeat dry with paper towels. For shrimp, halve lengthwise so they sit flat on the stuffing.

Heat 1 tbs butter in a skillet over medium-high heat. Add the shrimp in a single layer and sauté 1–2 minutes per side until just opaque. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Remove from heat and let cool slightly.

Gently fold about half of the jumbo lump crabmeat into the stuffing mixture in the baking dish, tucking the lumps slightly into the top so they stay intact during baking. Reserve the remaining crab for topping.

Arrange the sautéed shrimp over the stuffing, and gently place the reserved jumbo lump crabmeat pieces on top in clusters so they remain visible (this creates the 'Kadobster it' presentation).

In a medium saucepan over medium heat, melt 3 tbs butter. Whisk in the flour and cook 1–2 minutes to form a blond roux, stirring constantly to avoid browning.

Gradually whisk in the milk and heavy cream, bringing the mixture to a gentle simmer. Continue whisking until thickened, about 4–6 minutes.

Lower heat to low. Whisk in the grated cheddar and Parmesan in batches until melted and smooth. Stir in Dijon mustard, Worcestershire sauce, cayenne (if using), salt and pepper. Taste and adjust seasoning.

Pour the cheese sauce evenly over the arranged seafood and stuffing, ensuring sauce reaches around the crab and shrimp but does not completely submerge the visible jumbo lumps.

Mix the panko breadcrumbs with 1 tbs melted butter. Sprinkle evenly over the top of the cheese sauce for a golden crust.

Bake in the preheated oven (350°F / 175°C) for 20–25 minutes, until the cheese sauce is bubbling and the top is golden. If desired, broil on high for 1–2 minutes to brown the breadcrumbs—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped parsley and serve with lemon wedges alongside.