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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
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    4 cups


  • 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.
Nutrition Facts
1/4 cup: 116 calories, 9g fat (1g saturated fat), 45mg cholesterol, 319mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.

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  • skippydel13zone6KY
    Dec 31, 2011

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

    Dec 30, 2011


  • bigkel2
    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.