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Baked Shrimp-Crab Salad
Donna Graham
Ingredients
1 green bell pepper, chopped
1 onion, chopped
1 cup finely chopped celery
1 (6 ounces) can crabmeat, picked free of any shells
3/4 cup mayonnaise
1/2 teaspoon salt
2 pounds shrimp
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 boiled and shelled shrimp, and then the mayonnaise, salt and pepper, and Worcestershire sauce, tossing gently with a plastic spatula to combine. Spoon the mixture into a prepared dish. Sprinkle crumbs over top. Bake until a golden crust develops, about 35 minutes.