| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lump crabmeat |
| 1 | lb | Medium shrimp; cooked |
| 1/2 | c | Green pepper; chopped |
| 1/2 | c | Green onions; chopped |
| 1/2 | c | Celery; chopped |
| 1 | c | Mayonnaise |
| 3 | tb | Worcestershire sauce |
| 1 | tb | Tabasco sauce |
| 4 | tb | Lemon juice |
| Buttered bread crumbs |
INSTRUCTIONS
Combine all ingredients in a buttered 1-1/2 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, http://www.erols.com/hosey.
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