Mrs. John F. Kennedy's Baked Seafood Casserole
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound lump crab meat
1 pound shrimp, cooked, shelled and deveined
1 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup finely chopped onion
1-1/2 cups finely chopped celery
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 cups coarsely crushed potato chips
paprika
Heat oven to 400 degrees F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.
Makes about 8 servings.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound lump crab meat
1 pound shrimp, cooked, shelled and deveined
1 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup finely chopped onion
1-1/2 cups finely chopped celery
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 cups coarsely crushed potato chips
paprika
Heat oven to 400 degrees F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.
Makes about 8 servings.