Baked Seafood Salad
|Water||2 1⁄2 Cup (40 tbs)|
|Unpeeled shrimp||3⁄4 Pound|
|Crabmeat||1 Cup (16 tbs), drained, flaked|
|Sliced celery||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Grated onion||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Breadcrumbs||1⁄3 Cup (5.33 tbs)|
Bring water to a boil, add shrimp, and return to a boil.
Reduce heat, and simmer 3 to 5 minutes.
Drain well, rinse with cold water.
Peel and devein shrimp.
Set aside 4 shrimp for garnish.
Combine all ingredients except bread-crumbs, celery leaves, and shrimp for garnish.
Spoon mixture into 4 baking shells.
Sprinkle with breadcrumbs.
Bake at 350Â° for 20 minutes or until hot.
Garnish with celery leaves and reserved shrimp.