BAKED SHRIMP CRAB SALAD: Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 green bell pepper, chopped
1 onion, chopped
1 c finely chopped celery
1 12-16 oz crab meat, picked over
1 lb medium size, peeled shrimp, chopped
¾ c mayo
½ tsp salt
¼ tsp pepper
1 tsp Worcestershire sauce
1 c buttered bread crumbs
1 jalapeno, chopped
1 tsp Old Bay Seasoning
1 pkg refrigerated pie crust
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Directions: |
Directions:Preheat oven to 450 degrees.
In a large bowl, combine the bell pepper, onion, and celery and jalapeno. Add the crabmeat and shrimp
Add the mayonnaise, salt pepper, Worcestershire sauce, and old bay seasoning tossing gently with spatula to combine.
Set aside.
Take the pie crust to room temperature. Spread the pie crust and using a mold (I used the bottom of a juice glass), cut the pie crust into round pieces and mold them into the muffin pan. I used the smallest size muffins. Press each piece inside the muffin mold. Use fork to prick holes on the dough so it wont puff. Bake crust at 450 degrees for 8-10 min. Cool the crust.
Fill the crust with the crab/shrimp mixture. Sprinkle buttered crumbs over top and bake at 450 degrees for 10 minutes or until the crumbs are golden brown.
Note: Actually the above recipe is altered by John. The original recipe calls for just putting the mixture onto a casserole dish and sprinkle bread crumbs on it and bake at 350 degrees for 30 minutes. Serve with crackers. But for the Bunco, the mini muffin was more appropriate for finger picking food. |
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