Baked Shrimp-Crab Salad
Recipe information
Yield
serves 6-8
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.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
