|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This hot seafood salad is a baked salad with shrimp and crab meat, along with mayonnaise and other seasonings.
- 1 cup flaked crabmeat
- 1 1/2 cups shrimp (cooked, cut up)
- 1 1/2 cups celery (chopped)
- 1/4 cup onion (chopped)
- 1/4 cup green bell pepper (chopped)
- 2 tablespoons pimiento (chopped)
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- Dash of pepper
- 1 cup soft breadcrumbs
- 1 tablespoon melted butter
Gather the ingredients.
Preheat oven to 350 F.
In a medium bowl, combine crabmeat, shrimp, celery, green pepper, onion, and pimiento.
In another bowl, combine sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper; stir into the seafood mixture.
Spoon into a shallow 1 1/2-quart baking dish.
Combine bread crumbs with melted butter; toss.
Top casserole with buttered breadcrumbs.
Bake in preheated oven for 20 to 25 minutes, until hot and bubbly.
Serve and enjoy!