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Baked Shrimp and Crab Salad
Donna Graham
Ingredients
1 green bell pepper, chopped
1 onion, chopped
1 cup finely chopped celery
1 can (6 ounces) crabmeat, picked free of any shells
3/4 cup mayonnaise
1/2 teaspoon salt
2 pounds shrimp, cooked and shelled
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup breadcrumbs
Directions
Preheat oven to 350 degrees F. Grease a medium casserole dish or glass dish with butter.
In a large bowl, combine the bell pepper, onion and celery. Add the crabmeat and shrimp, and then the mayonnaise, salt, pepper and Worcestershire sauce. Toss gently to combine.
Spoon the mixture into the prepared dish. Sprinkle breadcrumbs over top. Bake until a golden crust develops, about 35 minutes.