Crabmeat Salad Bake Recipe
Ingredients
| Crabmeat Salad Filling | ||
| Crabmeat | 7 1/2 Ounce, drained, flaked | |
| Celery | 1 Cup (16 tbs), chopped | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Chives | 1 Teaspoon, chopped | |
| Hot pepper sauce | 1/8 Teaspoon | |
| Dry bread crumbs | 2 Tablespoon | |
| Slivered almonds | 1/4 Cup (16 tbs) | |
Directions
Combine crabmeat, celery, 3/4 cup Cheddar cheese, Parmesan cheese, green pepper, mayonnaise, lemon juice, chives and hot pepper sauce in mixing bowl.
Spoon into Baked Pastry Shell.
Sprinkle with bread crumbs, remaining 1/4 cup Cheddar cheese and slivered almonds.
Bake at 350° for 15 to 20 minutes
Spoon into Baked Pastry Shell.
Sprinkle with bread crumbs, remaining 1/4 cup Cheddar cheese and slivered almonds.
Bake at 350° for 15 to 20 minutes
Chef
