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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A recipe from a church cookbook I inherited from my Great Aunt Alta, the St John's Luthern Church Cookbook 1963 in Summit,NJ. Although this is called a salad it is really a casserole and you may either bake this in a regular casserole dish or use decorative individual shell molds. Ingredients:
1 large green bell pepper, seeded,chopped |
1 small onion, chopped |
1 cup celery, finely chopped |
2 cups crabmeat, shredded |
1 cup cooked baby shrimp, drained well,deviened and chopped |
1 cup mayonnaise |
1/2 teaspoon salt (to taste) |
1/8 teaspoon black pepper (to taste) |
1 teaspoon worcestershire sauce |
2 tablespoons butter, melted |
1 cup breadcrumbs |
Directions:
1. Mix together peppers, onions, and celery and seafood.
2. Add mayo, salt and pepper to taste, and Worcestershire sauce.
3. Pour into greased casserole or 8 individual shells (greased).
4. Mix together the melted butter and the bread crumbs and sprinkle over the top.
5. Bake in a preheated 350 F oven until the top is browned, about 30 minutes.
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