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Warm Seafood Spread

 Warm Seafood Spread
This is one of my favorite, off the shelf, and ready for the oven in 10 minutes, recipes. It can also be made ahead and kept in refrigerator until ready to bake.—Audrey Thibodeau, Gilbert, Arizona
16 ServingsPrep: 15 min. Bake: 25 min.


  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 can (6 ounces) small shrimp, rinsed and drained
  • 2 celery ribs, chopped
  • 1 small green pepper, chopped
  • 1 small onion, finely chopped
  • 1/4 cup dry bread crumbs
  • Assorted crackers


  • In a large bowl, combine the mayonnaise, lemon juice, Worcestershire
  • sauce, mustard, salt and pepper. Stir in the crab, shrimp, celery,
  • green pepper and onion.
  • Transfer to a greased shallow 1-qt. baking dish. Sprinkle with bread
  • crumbs. Bake, uncovered, at 350° for 25-30 minutes or until
  • bubbly and lightly browned. Serve with crackers. Yield: 4 cups.
Nutritional Facts: 1/4 cup (calculated without crackers) equals 116 calories,

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Warm Seafood Spread (continued)

Nutritional Facts: 9 g fat (1 g saturated fat), 45 mg cholesterol, 319 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.