This is one of my signature recipes. I usually serve it up as an appetizer, but it would be a great side dish as well.
Crab and Shrimp Casserole
Ingredients:
- 1 lb. crabmeat
- 4 eggs (less, for more dip-like consistency)
- 1 ½ cups mayonnaise
- 1 lb. shrimp, cooked
- 8 oz. mushrooms, sliced
- 1 cup celery diced (optional)
- 1 cup bread crumbs
- Salt to taste
- Pepper to taste
- ½ tsp. onion salt
- 1 Tbs. Worcestershire sauce
- 3 Tbs. lemon juice
- 1 tsp. lemon zest
- 1 cup sharp cheddar cheese
- 2 Tbs. hot sauce (+/- to taste)
*Any other seafood desired works great – I’ve used scallops and a variety of white fishes.
Directions:
- Preheat oven to 350°.
- Beat eggs until frothy.
- Add all other ingredients to eggs (If using fish, add fish last and fold in delicately so it does not become mush).
- Pour into 1 ½ quarts greased casserole.
- Top with bread crumbs.
- Bake for 30 to 40 minutes.
Serve as side dish, appetizer or dip.