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.