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1830 Dauphine House

New Orleans, Louisiana

Specialty Recipe

Crescent City Crab & Shrimp Casserole

Ingredients
1 pound crabmeat
2 cups cooked shrimp (1-1/4 pounds headless shrimp = 2 cups cooked shrimp)
1 cup chopped celery
1/2 teaspoon salt
1/2 bottle Kraft horseradish sauce (about 1 ounce) or to taste
3/4 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1 small onion, grated
1-1/2 cups buttered bread crumbs (3 slices of bread plus 1 stick butter or margarine)

Mix all ingredients together. Bake in greased casserole dish for 30 minutes at 350 degrees.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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