| 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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