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Baked Seafood Salad Recipe
|Water||2 1⁄2 Cup (40 tbs)|
|Unpeeled shrimp||3⁄4 Pound|
|Crabmeat||1 Cup (16 tbs), drained, flaked|
|Sliced celery||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Grated onion||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Breadcrumbs||1⁄3 Cup (5.33 tbs)|
Calories 445 Calories from Fat 296
% Daily Value*
Total Fat 34 g52.1%
Saturated Fat 3.2 g15.9%
Trans Fat 0 g
Cholesterol 182.1 mg
Sodium 838.9 mg35%
Total Carbohydrates 10 g3.3%
Dietary Fiber 2.8 g11.2%
Sugars 3.6 g
Protein 26 g51%
Vitamin A 9.6% Vitamin C 23.8%
Calcium 13.1% Iron 16.2%
*Based on a 2000 Calorie diet
Reduce heat, and simmer 3 to 5 minutes.
Drain well, rinse with cold water.
Peel and devein shrimp.
Set aside 4 shrimp for garnish.
Combine all ingredients except bread-crumbs, celery leaves, and shrimp for garnish.
Spoon mixture into 4 baking shells.
Sprinkle with breadcrumbs.
Bake at 350Â° for 20 minutes or until hot.
Garnish with celery leaves and reserved shrimp.