Baked Shrimp-Crab Salad

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43211 Based on 4 Reviews

Servings: 6 to 8 servings
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 green bell pepper, chopped
1 onion, chopped
1 cup finely chopped celery
1 (6-ounce) can crabmeat, picked free of any broken shells
1 (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 bread crumbs

Directions

Preheat oven to 350 degrees F. Grease a medium casserole dish or medium glass baking dish with butter.

In a large bowl, combine the bell pepper, onion, and celery. Add the crabmeat and shrimp, and then the mayonnaise, salt, pepper, and Worcestershire sauce, tossing gently with a plastic spatula to combine. Spoon the mixture into the prepared dish. Sprinkle crumbs over top. Bake until a golden brown crust develops, about 30 minutes.

Show: Paula's Home Cooking
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Reader Comments:

54321

I watch your show when ever you are on and I have tried some of your recipes and they turned out okay but could have been better. I did something wrong. I`m looking at your recipe for Shrimp-Crab Salad. I was wondering could you make it by just putting o-bay season, mayo, mustard, egg and cracker crumbs and shrimp and fry it just like crabs cakes? I want to make it for christmas and I`m sort of scared but you know what, I`m going to do it. How can I let you know how it turned out? I want a recipe for cooking Duck. I was thinking saute`e it first,breast down and keep turning until it get brown all sides and finish cooking in oven. What you think. I love to cook and always trying new things with different food except sweets. Not my thing. Can you help?

By Vera Dabbs on December 21, 2010

54321

We love this recipe and everyone I have ever served it to asked for the recipe. I do use imitation crab meat fromt he deli, and it is delicious. I have used Italian bread crumbs too and it is yummy. Thanks, Paula, your recipes are great. Eleanor of Texas

By Anonymous on June 08, 2010

54321

I've found that I enjoy this recipe so much more when I use fresh crabmeat and shrimp. In a pinch the cans work, but fresh is always better. Love the Worcestershire flavor!

By Libbie Summers on January 05, 2010

14321

I am not a picky eater....and this was so bad I could not even eat one serving of it!

By Anonymous on January 02, 2010

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