Baked Seafood Salad(Great For Leftover Boiled Shrimp!)
A creamy baked seafood salad combining shrimp, crabmeat, vegetables, and a savory mayonnaise-based dressing, topped with bread crumbs and paprika for a delightful texture and flavor.
Ingredients
- 4 Tbsp. butter
- 1 can sliced mushrooms, drained ⓘ
- 3/4 c. green peppers, chopped
- 1/2 onion, chopped ⓘ
- 1 (8 oz.) can water chestnuts, sliced ⓘ
- 2 c. mayonnaise ⓘ
- 1 tsp. Creole mustard ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/2 tsp. white pepper
- 2 tsp. Worcestershire sauce ⓘ
- 4 hard-cooked eggs, chopped ⓘ
- 2 c. celery, chopped
- 1 lb. cooked, peeled shrimp ⓘ
- 1 lb. white lump crabmeat or 1 can ⓘ
- 2 c. buttered bread crumbs ⓘ
- paprika ⓘ
Instructions
- In a 2 or 3-quart dish, sauté butter, mushrooms, green peppers, and onion.
- Stir in the remaining ingredients except bread crumbs and paprika.
- Sprinkle with buttered bread crumbs and paprika before baking.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt in place of some mayonnaise. If you don't have white lump crabmeat, canned crab works well too. You can also add some cooked bacon or chopped bell peppers for extra flavor. For a kick, try adding a dash of hot sauce or cayenne pepper. This dish is a fantastic way to use leftover boiled shrimp.
Serving Suggestions
Serve the baked seafood salad warm, garnished with additional paprika for color. It pairs beautifully with a crisp green salad or crusty bread. For a complete meal, consider serving alongside Southern Salmon Patties or a light soup like Christmas Oyster Stew. This dish also makes a great appetizer for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, warming it at 350°F until heated through. Alternatively, you can enjoy it cold as a seafood salad. Just give it a good stir before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Seafood Salad(Great For Leftover Boiled Shrimp!) contains roughly 2091 calories, with 25g protein, 50g carbohydrates, and 202g fat. It is an excellent source of vitamin C (276% of the Daily Value), vitamin D (158% of the Daily Value), and protein (50% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2077mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of seafood in this recipe?
Absolutely! You can substitute the shrimp and crab with your favorite seafood, such as scallops or lobster. Just ensure that the seafood is cooked before adding it to the mixture. This versatility allows you to create a dish that fits your taste preferences.
Can I prepare this dish ahead of time?
Yes, you can prepare the seafood salad a day in advance. Combine all ingredients except for the bread crumbs and paprika, then cover and refrigerate. Just before baking, add the bread crumbs and paprika, then bake as directed. This makes it a convenient option for parties.
What can I serve with baked seafood salad?
This dish pairs well with a variety of sides. Fresh green salads, roasted vegetables, or even a light soup like Christmas Oyster Stew can complement the flavors nicely. For a more substantial meal, consider serving it with crusty bread or a side of rice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).