Hot Crab Salad

Author

Gena

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Recipe

Measurements	Ingredients
1 large	Green Pepper, finely chopped
1 medium	Onion, finely chopped
$\frac{1}{4}$ Cup	Celery, finely chopped
$\frac{1}{4}$ Cup	Mayonnaise
1 tsp	Salt
1 Tbsp	Worcestershire Sauce
$\frac{1}{4}$ Cup	Fresh Steamed Shrimp, cooled & chopped
$\frac{1}{4}$ Cup	Artificial Crab Meat, flaked or chopped (See Note)
As needed	Buttered Bread Crumbs (for topping)

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Instructions

1. Preheat oven to $350^{\circ }F$ ($175^{\circ }C$). Lightly grease an 11x7 inch Pyrex dish or similar baking dish.
2. Prepare Topping: Make buttered bread crumbs by tossing about $\frac{1}{2}$ cup of plain bread crumbs with 1-2 Tbsp of melted butter or margarine. Set aside.
3. Finely chop the green pepper, onion, and celery.
4. Ensure the steamed shrimp is cooled and chopped. Flake or chop the artificial crab meat.
5. In a medium bowl, combine the chopped green pepper, onion, celery, mayonnaise, salt, Worcestershire sauce, chopped shrimp, and artificial crab meat.
6. Mix all ingredients together thoroughly until well combined.
7. Spread the mixture evenly into the prepared 11x7 inch baking dish.
8. Sprinkle the buttered bread crumbs evenly over the top of the crab mixture.
9. Bake for approximately 20-30 minutes, or until the mixture is heated through, bubbly around the edges, and the bread crumb topping is golden brown.
10. Serve hot as an appetizer dip with crackers, toast points, or vegetable sticks.

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Note

The original recipe note says “(10 oz more)”, which is unclear. You might use only $\frac{1}{4}$ cup as listed or increase the amount of crab or total seafood if desired.

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