Crabby Shrimp and Potato Salad
Incorporate protein-rich shrimp and crab with dependable potatoes in a Crabby Shrimp and Potato Salad. This seafood medley casserole is great for group functions and summer picnic lunches!
Cooking Time30 min
Cooking MethodCasserole
Ingredients
- 1 cup low fat mayonnaise
- 1 egg or equivalent egg substitute, slightly beaten
- 1 can (10 3/4 ounces) cream of celery soup
- pepper, to taste
- 1/4 cup onion, chopped
- 8 water chestnuts, chopped
- 1 cup crab meat, flaked
- 1 cup cooked shrimp, chopped
- 1 pound potatoes with skin, cooked and diced
- 1/2 cup whole wheat bread or cracker crumbs
- 1 tablespoon butter substitute, melted
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together low fat mayonnaise, egg or egg substitute, soup, pepper, onions, and water chestnuts.
- Gently mix in crab, shrimp, and potatoes with skin; pour into 8 x 8-inch baking pan.
- Combine bread crumbs and butter substitute in separate bowl, sprinkle over seafood mixture.
- Bake for 30 minutes; serve hot.
