Brunswick And Savannah Baked Seafood Casserole(Jacqueline Kennedy'S Recipe)
A rich and savory seafood casserole featuring crab and shrimp, topped with crispy potato chips and a hint of spice, perfect for entertaining or family dinners.
Ingredients
- 1 lb. canned, frozen or fresh crabmeat
- 1 lb. cooked, shelled, and deveined shrimp ⓘ
- 1 cup mayonnaise ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1 cup finely chopped celery ⓘ
- 1/2 teaspoon salt ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 3-4 drops Tabasco sauce ⓘ
- dash of paprika ⓘ
- 2 cups coarsely crushed potato chips ⓘ
Instructions
- Heat the oven to 350°F.
- Combine crabmeat, cooked shrimp, mayonnaise, chopped onion, chopped celery, salt, Worcestershire sauce, and Tabasco sauce in a bowl.
- Pour the mixture into a buttered 1 1/2-quart casserole dish.
- Top with coarsely crushed potato chips.
- Sprinkle with paprika.
- Bake for 30 minutes or until thoroughly heated.
Tips & Substitutions
For a creamier texture, consider substituting half of the mayonnaise with sour cream or Greek yogurt. If fresh seafood isn't available, canned crabmeat can be used, but ensure it's well-drained. Adding a dash of lemon juice can brighten the flavors. For a spicier kick, increase the Tabasco sauce or add diced jalapeños to the mixture.
Serving Suggestions
This casserole pairs beautifully with a light salad or steamed vegetables like Corn-On-The-Cob for a refreshing contrast. Serve with crusty bread or garlic bread to soak up the delicious sauce. For a complete meal, consider serving alongside rice or a light pasta dish. It's perfect for gatherings or family dinners.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes. Avoid microwaving to maintain the casserole's texture. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Brunswick And Savannah Baked Seafood Casserole(Jacqueline Kennedy'S Recipe) contains roughly 484 calories, with 5g protein, 37g carbohydrates, and 36g fat. It is a good source of potassium (18% of the Daily Value), vitamin C (15% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 1559mg per serving (68% 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 casserole?
Absolutely! Feel free to substitute the crabmeat and shrimp with other seafood like scallops or lobster. Just ensure that the seafood is cooked and properly prepared. This recipe is versatile and can accommodate your preferences or what you have on hand.
How can I make this dish healthier?
To make this casserole healthier, consider using a light or reduced-fat mayonnaise and adding more vegetables, such as bell peppers or spinach. You can also replace the potato chips with whole-grain breadcrumbs for a healthier topping that adds crunch without excess fat.
Can I prepare this dish ahead of time?
Yes, you can prepare the seafood mixture and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap. When ready to bake, top with potato chips and paprika, then follow the baking instructions. This makes it convenient for meal prep or entertaining.
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).