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Baked Seafood Salad

southern.chef's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Breadcrumbs 1⁄3 Cup (5.33 tbs)
  Celery leaves 4
Directions

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.
Chill.
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 350° for 20 minutes or until hot.
Garnish with celery leaves and reserved shrimp.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Interest: 
Party
Servings: 
4

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4.356665
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 445 Calories from Fat 296

% Daily Value*

Total Fat 34 g52.1%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 182.1 mg60.7%

Sodium 838.9 mg35%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2.8 g11.2%

Sugars 3.6 g

Protein 26 g51%

Vitamin A 9.6% Vitamin C 23.8%

Calcium 13.1% Iron 16.2%

*Based on a 2000 Calorie diet

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Baked Seafood Salad Recipe