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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

  1. Preheat oven to 350 degrees F. 
     
  2. In a large bowl, mix together low fat mayonnaise, egg or egg substitute, soup, pepper, onions, and water chestnuts.
     
  3. Gently mix in crab, shrimp, and potatoes with skin; pour into 8 x 8-inch baking pan.
     
  4. Combine bread crumbs and butter substitute in separate bowl, sprinkle over seafood mixture.
     
  5. Bake for 30 minutes; serve hot.

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