Warm Seafood Spread Recipe

3
Warm Seafood Spread Recipe
Warm Seafood Spread Recipe photo by Taste of Home
Publisher Photo

Warm Seafood Spread Recipe

Read Reviews
3
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

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.
Originally published as Warm Seafood Spread in Country Woman Christmas Annual 2008, p46

Nutritional Facts

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

  • 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
  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.
Originally published as Warm Seafood Spread in Country Woman Christmas Annual 2008, p46

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWarm Seafood Spread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
skippydel13zone6KY User ID: 4043588 117636
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 User ID: 4193559 162748
Reviewed Dec. 30, 2011

"YOU DONT ROLL IT INTO BALLS.

ITS A SPREAD."

MY REVIEW
bigkel2 User ID: 2697618 148340
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."

Loading Image