Crabmeat Salad Bake
|For crabmeat salad filling|
|Canned crabmeat||7 1⁄2 Ounce, drained, flaked|
|Chopped celery||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped chives||1 Teaspoon|
|Hot pepper sauce||1⁄8 Teaspoon|
|Dry bread crumbs||2 Tablespoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Combine crabmeat, celery, 3/4 cup Cheddar cheese, Parmesan cheese, green pepper, mayonnaise, lemon juice, chives and hot pepper sauce in mixing bowl.
Spoon into Baked Pastry Shell.
Sprinkle with bread crumbs, remaining 1/4 cup Cheddar cheese and slivered almonds.
Bake at 350° for 15 to 20 minutes