Dry out the cornbread

• Crumble the cornbread over a baking tray.
• Bake until dried out and lightly toasted.

Chop the trinity

• Chop the onion, red bell pepper and celery into even-sized pieces.

Sauté the vegetables

• Melt the butter in a skillet over medium-high heat.
• Add the onion, bell pepper and celery with the garlic and all-purpose seasoning.
• Cook down until softened.

Build the cream mixture

• Stir in the cream of chicken soup.
• Pour chicken stock into the empty soup can and add it to the skillet.
• Season well and taste as you go.

Combine with the cornbread

• Transfer the cream of chicken mixture to a bowl with the dried cornbread.
• Add more chicken stock until you reach the desired consistency.
• Taste and adjust the seasoning.

Fold in the seafood

• Gently fold in the shrimp, crab meat and egg, keeping the crab intact.

Bake the dressing

• Spread the mixture into a 9x13 inch baking dish.
• Bake at 175 °C until golden brown and set in the middle, checking every so often.