Recipe by Lorac
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!
Top Review by Chef 920429
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.
- 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