Go Back
–+ servings

Seafood Fancy

Adapted from a recipe in the Casserole Cook Book, page 23.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.