Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Lump crabmeat |
1 pounds | Medium shrimp; cooked |
½ cup | Green pepper; chopped |
½ cup | Green onions; chopped |
½ cup | Celery; chopped |
1 cup | Mayonnaise |
3 tablespoons | Worcestershire sauce |
1 tablespoon | Tabasco sauce |
4 tablespoons | Lemon juice |
\N \N | Buttered bread crumbs |
Combine all ingredients in a buttered 1-½ quart casserole or 6 buttered seafood shells. Top with buttered bread crumbs. Bake in a 350 degree oven for 25 to 30 minutes or until bubbly hot. This may be made early in the day and cooked at the last minute. Serves 4 to 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .