Baked Shrimp-Crab Salad

Name: Baked Shrimp-Crab Salad
Yield: serves 6 to 8
Ingredients: 1 green bell pepper, chopped; 1 onion, chopped; 1 cup finely chopped celery; One 6-ounce can crabmeat, picked free of any broken shells; One 4-ounce can medium shrimp; 3/4 cup mayonnaise; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon Worcestershire sauce; 1 cup buttered cracker crumbs or breadcrumbs

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

1 green bell pepper, chopped

1 onion, chopped

1 cup finely chopped celery

One 6-ounce can crabmeat, picked free of any broken shells

One 4-ounce can medium shrimp

3/4 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Worcestershire sauce

1 cup buttered cracker crumbs or breadcrumbs

Preparation

In a large bowl, combine the bell pepper, onion, and celery. Add the crabmeat and shrimp, then the mayonnaise and seasonings. Spoon the mixture into a buttered casserole, cover with buttered crumbs, and bake at 350 degrees until golden brown, about 30 minutes.

Paula Deen's Kitchen Classics

TagsCasserole Salad American Crab Shellfish Seafood Shrimp Starter Main Brunch Dinner Nut Free Quick Easy Oven Bake Cookbooks

Recipe notes

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