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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (181g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup crabmeat 1 cup baby shrimp |
||
| Calories 249 | ||
| Calories from Fat 177 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.7g | 30% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 10.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 744mg | 31% | |
| Potassium 176mg | 5% | |
| Total Carbohydrate 18.8g | 6% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 6.1g | ||
| Protein 1.2g | 2% | |
Baked Seafood Salad
By: Mysterygirl
Oct 14, 2002
This makes a nice light luncheon dish. Very tasty.
SERVES 4 -6
Ingredients
- 1 cup green pepper, chopped
- 1/2 cup onion, chopped
- 1 cup celery, chopped
- 1 cup crabmeat
- 1 cup baby shrimp
- 1 cup mayonnaise
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon salt
- pepper
- butter
- paprika
- lemon wedge
Directions
1
Preheat oven to 350°F.2
Flake crab meat, removing bits of membrane.3
Combine crab meat, shrimp, green pepper, onion, celery and mayonnaise.4
Add salt, pepper and Worcestershire sauce.5
Place in individual; shells or in shallow baking dish like a pie plate.6
Top with bread crumbs, dot with butter.7
Bake for 30 minutes.8
Sprinkle with paprika and serve with lemon wedges.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Crab
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Pooster
On Jul 13, 2003
yummy!!! very wonderful taste. My family LOVED IT!!! And so did I. This gets 5 stars, easy. eneyone who thinking about making this, well take my advise, try it, you will no be disappointed.
From: Derf
On Dec 16, 2002
Mmmmm love seafood!! Made this for lunch over the weekend, this was delisious Mysterygirl!! Cut it in half for the two of us, crabmeat and shrimp are wonderfull together and the seasonings compliment them, thanks for sharing!!
From: twissis
On Dec 29, 2006
On the way to the U.S. in Nov, DH & I were talking about foods we were hungry for & thot it a bit strange that shrimp & lobster are so plentiful & cheap here, but crab cannot be found. He went to Costco & bought us 2 1/2 lb cans of lump white crab meat to bring back w/us. I've been hoarding them for 6 wks & then luckily tagged this lovely recipe. This was great! I combined the crab w/Icelandic baby shrimp & served it on toast points along side broccoli drizzled w/butter & lemon, my Hollandaise fix w/o all the butter, eggs & guilt. I used Old Bay Seasoning for the salt & left out the butter by moistening the breadcrumbs w/a bit of olive oil. Frankly, I see this dish more as a main course than I do a light lunch or salad. I also see it as company-worthy & hope I'll be able to share that other can & this recipe w/friends. Thx for sharing this keeper w/us.
From: ratherbeswimmin'
On May 17, 2004
You are right, MG. This made a delightful light lunch. Had my mom and sister over for lunch and we all love seafood. Instead of one larger dish, I baked the salad in 4 small ramekins which looked very nice. The breadcrumbs made a crunchy-crispy topping. Thanks for posting.
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