Yield: 4 Servings
|1 pounds||Lump crabmeat|
|1 pounds||Medium shrimp; cooked|
|½ cup||Green pepper; chopped|
|½ cup||Green onions; chopped|
|½ cup||Celery; chopped|
|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, .