Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Baked Seafood Casserole




Source of Recipe


Restaurant Classics


List of Ingredients




1 lb. canned, fresh or frozen crabmeat
1 lb. shrimp, cooked, shelled and deveined
1 cup of mayonnaise
½ cup of chopped green pepper
¼ cup of finely chopped onion
1 cup of finely chopped celery
1 tsp. of salt
1 Tbsp. of Worcestershire sauce
4 drops of Tabasco sauce
Paprika
2 cups of coarsely crushed potato chips



Recipe



1. Heat oven to 350°.
2. Combine crabmeat, shrimp, mayonnaise, green pepper, onion,
celery, salt, Worcestershire and Tabasco sauces.
3. Pour into a buttered 2-½ quart casserole.
4. Top with crushed potato chips.
5. Sprinkle with paprika.
6. Bake 30 minutes until mixture is thoroughly heated.

Makes approximately 8 servings.