Hot Seafood Salad Recipe
Ingredients
1 quart water
3/4 pound uncooked medium shrimp
3/4 pound lump crabmeat, drained and flaked
3 medium stalks celery, thinly sliced
1/4 cup chopped sweet red pepper
1/4 cup reduced-calorie mayonnaise
2 tablespoons grated onion
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons Creole mustard
1/8 teaspoon red pepper
Vegetable cooking spray
2 tablespoons grated Parmesan cheese
Fresh parsley sprigs
Directions
Bring water to a boil; add shrimp, and reduce heat.
Cook.
Drain well; rinse with cold water.
Let shrimp cool; peel and devein.
Cut each shrimp in half.
Combine cooked shrimp and next 3 ingredients in a bowl; stir well.
Combine mayonnaise, onion, lemon juice, Worcestershire sauce, mustard, and red pepper in a small bowl.
Add to shrimp mixture; stir until well blended.
Spoon shrimp mixture into 6 baking shells or 6-ounce custard cups coated with cooking spray.
Sprinkle 1 teaspoon Parmesan cheese over each.
Bake at 350° for 15 minutes or until thoroughly heated.
Garnish with parsley.
Cook.
Drain well; rinse with cold water.
Let shrimp cool; peel and devein.
Cut each shrimp in half.
Combine cooked shrimp and next 3 ingredients in a bowl; stir well.
Combine mayonnaise, onion, lemon juice, Worcestershire sauce, mustard, and red pepper in a small bowl.
Add to shrimp mixture; stir until well blended.
Spoon shrimp mixture into 6 baking shells or 6-ounce custard cups coated with cooking spray.
Sprinkle 1 teaspoon Parmesan cheese over each.
Bake at 350° for 15 minutes or until thoroughly heated.
Garnish with parsley.
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