Baked Shrimp-Crab Salad
A flavorful baked seafood salad combining crab and shrimp with crunchy cracker crumbs, perfect for a comforting and elegant appetizer or main dish.
Ingredients
Instructions
- Preheat oven to 350°F and grease a medium casserole or baking dish with butter.
- In a large bowl, combine chopped green bell pepper, chopped onion, and finely chopped celery.
- Add the crabmeat and medium shrimp to the bowl and gently mix.
- In a separate small bowl, mix mayonnaise, salt, pepper, and Worcestershire sauce.
- Pour the mayonnaise mixture over the seafood and vegetables, and gently fold to combine.
- Transfer the mixture to the prepared baking dish.
- Sprinkle buttered cracker crumbs or bread crumbs evenly over the top.
- Bake in the preheated oven for approximately 25 minutes, or until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream to the mayonnaise mixture. If you can't find fresh crabmeat, canned or frozen crabmeat works well as a substitute. You can also replace the medium shrimp with chopped cooked shrimp for a variation. For added flavor, try incorporating some Old Bay seasoning to the mixture. This dish pairs beautifully with Avocado Crab Salad as a refreshing side.
Serving Suggestions
Serve this delightful baked shrimp-crab salad warm, garnished with fresh parsley. It pairs wonderfully with a side of mixed greens or a light vinaigrette salad. For a more substantial meal, consider serving it alongside roasted vegetables or crusty bread. This dish is also perfect for potlucks or family gatherings, as it is an appealing option for seafood recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover the dish with foil and warm it in a preheated oven at 350°F for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Shrimp-Crab Salad contains roughly 128 calories, with 2g protein, 17g carbohydrates, and 6g fat. It is an excellent source of vitamin C (35% of the Daily Value). Note that it is relatively high in sodium, at 1426mg per serving (62% 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 different types of seafood in this recipe?
Absolutely! You can customize this baked shrimp-crab salad by substituting the crabmeat with lobster or scallops, or by using a mix of seafood. Just ensure that the total amount of seafood remains similar to maintain the texture and flavor balance.
How can I make this dish gluten-free?
To make this recipe gluten-free, simply replace the buttered cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that all other ingredients are certified gluten-free, especially the mayonnaise and Worcestershire sauce, to avoid any cross-contamination.
Can I prepare this dish ahead of time?
Yes, you can prepare the mixture a day in advance. Combine all the ingredients and store them in the refrigerator until you're ready to bake. Just remember to add the cracker crumbs right before baking for the best texture. This makes it a convenient option for busy meal planning.
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).