Seafood Fancy
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1 cup crab meat, canned (drained, flaked), fresh cooked
- 1 cup shrimp, canned (drained), fresh cooked, peeled, chopped
- 1 cup celery, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 cup mayo
- 1½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- black pepper, as desired
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 180° C (350° F) and get out a 1 quart casserole.
- In a mixing bowl, add all the ingredients except the breadcrumbs and melted butter. Mix together.
- Pour into the casserole and spread out evenly.
- In a small bowl mix together the breadcrumbs and melted butter, sprinkle evenly over the casserole.
- Bake for 45-50 minutes or until heated through and the crumbs are golden brown.
- Serve and enjoy.
Notes
Fair cost per serving, depending on where you are sourcing crab and shrimp from. I will be using fresh blue crab from local fishermen and fresh shrimp from a local farm.
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