Hot Crab Salad
📜 Collection: UK3 | ✍️ Attribution: Gena | 📂 Category: Salads A warm and savory baked seafood salad featuring green pepper, onion, celery, shrimp, and crab, topped with golden buttered bread crumbs. Perfect for serving hot with crackers or toast points.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | None | 6–8 Servings |
🔪 Key Equipment
- 11x7 inch Pyrex baking dish
- Medium bowl
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 large | Green Pepper | finely chopped |
| 1 medium | Onion | finely chopped |
| 1/4 Cup | Celery | finely chopped |
| 1/4 Cup | Mayonnaise | none |
| 1 tsp | Salt | none |
| 1 Tbsp | Worcestershire Sauce | none |
| 1/4 Cup | Fresh Steamed Shrimp | cooled and chopped |
| 1/4 Cup | Artificial Crab Meat | flaked or chopped |
| As needed | Buttered Bread Crumbs | for topping |
Instructions
Step 1: Prep and Topping
- Preheat your oven to 350°F (175°C). Lightly grease an 11x7 inch Pyrex dish or similar baking dish.
- Prepare the topping by tossing about 1/2 cup of plain bread crumbs with 1-2 Tbsp of melted butter or margarine. Set aside.
- Finely chop the 1 large green pepper, 1 medium onion, and 1/4 cup celery. Ensure the 1/4 cup fresh steamed shrimp is cooled and chopped, and flake or chop the 1/4 cup artificial crab meat.
Step 2: Combine and Bake
- In a medium bowl, combine the chopped 1 large green pepper, 1 medium onion, 1/4 cup celery, 1/4 cup mayonnaise, 1 tsp salt, 1 Tbsp Worcestershire sauce, chopped 1/4 cup fresh steamed shrimp, and 1/4 cup artificial crab meat.
- Mix all ingredients together thoroughly until well combined.
- Spread the mixture evenly into the prepared 11x7 inch baking dish.
- Sprinkle the prepared buttered bread crumbs evenly over the top of the crab mixture.
- Bake for approximately 20-30 minutes, or until the mixture is heated through, bubbly around the edges, and the bread crumb topping is golden brown.
- Serve hot as an appetizer dip with crackers, toast points, or vegetable sticks.
💡 Make-Ahead & Storage: Assemble the unbaked salad in the dish and store covered in the refrigerator for up to 24 hours before adding the bread crumbs and baking.
Original Recipe Scan
