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Warm Seafood Spread Recipe

Warm Seafood Spread Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:16 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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: 116 calories, 9g fat (1g saturated fat), 45mg cholesterol, 319mg sodium, 2g carbohydrate (1g sugars, 0g fiber), 7g protein .

Reviews for Warm Seafood Spread

Sort By :
MY REVIEW
skippydel13zone6KY
Reviewed Dec. 31, 2011

"I do not think the balls are the dip, probably a separate recipe, the dip is in the dish."

MY REVIEW
JEANIEL
Reviewed Dec. 30, 2011

"YOU DONT ROLL IT INTO BALLS.

ITS A SPREAD."

MY REVIEW
bigkel2
Reviewed Nov. 10, 2010

"Haven't tried it yet, but no where in the recipe does it match the picture and say roll them into balls."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.