Hot Crab Salad

📜 Collection: Unknown Eighteen | ✍️ Attribution: Unattributed | 📂 Category: Appetizers A warm, rich seafood casserole featuring crab meat, shrimp, and crunchy almonds baked under a buttery breadcrumb crust. Perfect as a hot dip or a decadent party appetizer.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	40 mins	None	6 servings

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🔪 Key Equipment

• Casserole dish
• Mixing bowl
• Measuring cups
• Measuring spoons

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Ingredients

Salad Base

Measurements	Ingredients	Prep / Notes
1 can (6 3/4 oz)	Crab Meat	drained and flaked
1 can (4 1/2 oz)	Shrimp	drained
1 cup	Celery	diced
1/2 cup	Green Pepper	chopped
1 cup	Mayonnaise
1/2 cup	Onion	chopped
To taste	Salt and Black Pepper
2 tsp	Worcestershire Sauce
3 oz	Slivered Almonds

Topping & Assembly

Measurements	Ingredients	Prep / Notes
1/2 cup	Bread Crumbs
1/4 lb	Margarine	divided

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Instructions

Step 1: Prep and Mix

1. Preheat oven to 325°F.
2. In a large bowl, thoroughly mix the 1 can (6 3/4 oz) crab meat, 1 can (4 1/2 oz) shrimp, 1 cup diced celery, 1/2 cup chopped green pepper, 1 cup mayonnaise, 1/2 cup chopped onion, 2 tsp Worcestershire sauce, 3 oz slivered almonds, and salt and pepper to taste.

Step 2: Assemble and Bake

3. Use half of the 1/4 lb margarine to grease a casserole dish.
4. Transfer the seafood mixture into the greased casserole dish.
5. Mix the remaining half of the 1/4 lb margarine with the 1/2 cup bread crumbs and spread evenly over the top of the casserole.
6. Bake for about 40 minutes at 325°F until the topping is golden brown and the edges are bubbling hot.

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💡 Make-Ahead & Storage: Assemble the seafood mixture in the casserole dish up to 24 hours in advance and store covered in the refrigerator. Add the buttered breadcrumb topping just before baking.

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Original Recipe Scan