Prep 15 mins
Cook 30 mins
Canned crab and shrimp make this an ecconomical, quick and easy treat. Serve this over buttered toast topped with cooked peas or asparagus and be sure you claim a portion before it vanishes!
- 1 medium onion, chopped
- 1 cup chopped celery
- 1 (6 ounce) can crabmeat, drained
- 2 (4 1/2 ounce) cans shrimp, drained
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- Tabasco sauce
- 1 cup mayonnaise
- 1⁄2 cup Ritz cracker crumbs
- 1 tablespoon melted butter
- Preheat oven to 350°F.
- Combine all ingredients except cracker crumbs and butter.
- Spread in a greased casserole.
- Mix cracker crumbs and butter and sprinkle over the seafood mixture.
- Bake for 30 minutes.
This casserole is very good,it's a good way to use canned crabmeat. I did make some changes,I used 1/2 lb. fresh baby sprimp,which is a bit larger than the canned shrimp. I used waverly crackers,instead of ritz(didn't have the ritz),the results were fine.I didn't add the hot sauce,(it dosen't like me)The baking time was much to short for my oven,the celery was to crunchy,I prefer it soft.When I make this dish again,I will saute the celery and onions a bit before adding to the other ingredients. The serving size came out for me, 3 generous portions.I served with a salad,so with a vegetable and a salad, 4 servings.The third portion I reheated in the micro-wave for lunch and I think it was better than the night before. Thank you for sharing your recipe.
mmmm!!! This was delicious!! I used the faux crab meat, and medium canned shrimp. I also mixed in shredded asiago cheese, and blended a little parmesan cheese and garlic powder into the crumb mixture. I served it over toasted english muffins, with Cheedar Ale Soup. Will definatly be making this again!! Thanks for posting, Lorac!!