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Baked Shrimp-Crab Salad

By Paula Deen

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Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

video

Ingredients

  • 1 chopped green bell pepper
  • 1 chopped onion
  • 1 cup finely chopped celery
  • 1 (6 oz) can picked free of any broken shells crabmeat
  • 1 (4 oz) can medium shrimp
  • 3/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 cup or buttered cracker crumbs breadcrumbs

Directions

Preheat oven to 350 °F. Grease a medium casserole dish or medium glass baking dish with butter.

In a large bowl, combine the bell pepper, onion, and celery. Add the crabmeat and shrimp, and then the mayonnaise, salt, pepper, and Worcestershire sauce, tossing gently with a plastic spatula to combine. Spoon the mixture into the prepared dish. Sprinkle crumbs over top. Bake until a golden brown crust develops, about 30 minutes.

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Vera Dabbs

December 22, 2010
I watch your show when ever you are on and I have tried some of your recipes and they turned out okay but could have been better. I did something wrong. I`m looking at your recipe for Shrimp-Crab Salad. I was wondering could you make it by just putting o-bay season, mayo, mustard, egg and cracker crumbs and shrimp and fry it just like crabs cakes? I want to make it for christmas and I`m sort of scared but you know what, I`m going to do it. How can I let you know how it turned out? I want a recipe for cooking Duck. I was thinking saute`e it first,breast down and keep turning until it get brown all sides and finish cooking in oven. What you think. I love to cook and always trying new things with different food except sweets. Not my thing. Can you help?

Cassie

June 08, 2010
We love this recipe and everyone I have ever served it to asked for the recipe. I do use imitation crab meat fromt he deli, and it is delicious. I have used Italian bread crumbs too and it is yummy. Thanks, Paula, your recipes are great. Eleanor of Texas

Cassie

January 06, 2010
I've found that I enjoy this recipe so much more when I use fresh crabmeat and shrimp. In a pinch the cans work, but fresh is always better. Love the Worcestershire flavor!

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