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Nutrition Facts (per serving) | |
---|---|
423 | Calories |
24g | Fat |
27g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 423 |
% Daily Value* | |
Total Fat 24g | 31% |
Saturated Fat 9g | 43% |
Cholesterol 184mg | 61% |
Sodium 1286mg | 56% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 3g | 9% |
Total Sugars 6g | |
Protein 24g | |
Vitamin C 18mg | 88% |
Calcium 202mg | 16% |
Iron 2mg | 12% |
Potassium 502mg | 11% |
*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 crabmeat, along with mayonnaise and other seasonings.
Ingredients
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1 cup flaked crabmeat
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1 1/2 cups cooked shrimp, cut up
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1 1/2 cups chopped celery
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1/4 cup chopped onion
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1/4 cup chopped green bell pepper
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2 tablespoons chopped pimiento
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3/4 cup sour cream
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1/4 cup mayonnaise
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1 tablespoon lemon juice
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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1 dash freshly ground black pepper
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1 cup soft breadcrumbs
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1 tablespoon unsalted butter, melted
Steps to Make It
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Gather the ingredients.
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Preheat oven to 350 F.
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In a medium bowl, combine crabmeat, shrimp, celery, green pepper, onion, and pimiento.
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In another bowl, combine sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper; stir into the seafood mixture.
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Spoon into a shallow 1 1/2-quart baking dish.
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Combine breadcrumbs with melted butter; toss.
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Top casserole with buttered breadcrumbs.
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Bake in preheated oven for 20 to 25 minutes, until hot and bubbly.
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Serve and enjoy.