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Baked Crab Salad

Southern.Crockpot's picture
Ingredients
  Onion/Null 1 Medium, chopped (Null)
  Chopped celery/Null 1 Cup (16 tbs) (Null)
  Chopped green pepper/Null 1⁄4 Cup (4 tbs) (Null)
  Chopped parsley/Null 1⁄4 Cup (4 tbs) (Null)
  Melted butter/Margarine 1⁄4 Cup (4 tbs) (Null)
  Toast slices/Null 6 (Dry Ones)
  Water/Null 2 Tablespoon (Null)
  Crabmeat/Null 1 Pound (Null)
  Mayonnaise/Null 1 Cup (16 tbs) (Null)
  Buttered breadcrumbs/Null 1⁄4 Cup (4 tbs) (Null)
Directions

Saute onion, celery, green pepper, and parsley in butter in large skillet until tender.
Break toast into small pieces, and moisten with water; add to vegetables.
Add crabmeat and mayonnaise; mix well.
Spoon into 6 individual crab shells or 1-quart casserole.
Top with buttered breadcrumbs.
Bake at 350° for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Crab
Interest: 
Quick, Healthy

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