Hot Seafood Casserole

It’s not always easy to come up with a dinner plan, especially if you’re the one who does the majority of your family’s cooking. One way to overcome this dilemma is to browse your recipe collection for ideas.

That’s exactly what I did today. And what I came up with was a recipe for a hot seafood casserole. I don’t know who cut it out of a Relish (http://relish.com) magazine, but regardless, it’s what we’re having for supper tonight.

What sold me on the recipe was that it was described as a shrimp and crab casserole mixed with buttery cracker crumbs.

I love casseroles, and the idea of combining shrimp and crab along with some green pepper, onion, celery, mayonnaise and a little Worcestershire sauce really was appealing.

Hot Seafood Casserole
1 green pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
1 6-ounce can crabmeat, flaked
1 pound shrimp, cleaned, cooked, cut in small pieces
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup mayonnaise (see note)
1 cup buttered Ritz-style cracker crumbs (see note)
Preheat oven to 350 degrees. Combine green pepper, onion, celery, crabmeat, shrimp,salt, pepper, Worcestershire sauce and mayonnaise in a medium-sized bowl. Mix Gently. Spoon into an 8-inch-square baking dish or individual ramekins. Sprinkle with cracker crumbs.  Bake for 30 minutes.
Yield: Serves 4 to6.
Tip: This dish is is also good with 1/4 cup cooking sherry added to the seafood mixture before baking.
Note: Substitute low-fat mayonnaise and crackers to reduce calories if desired.

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