Shrimp and Crabmeat Loaf
|
"This is the best seafood salad spread I've had in ages! It's great for summer or in the winter, you can heat it like a 'melt' sandwich."
Original recipe yield: 8 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 8
|
|
INGREDIENTS:
- 1 (6 ounce) can small shrimp, drained
- 1 (6 ounce) can crabmeat, drained and flaked
- 1/2 cup mayonnaise
- 1/4 cup thinly sliced green onions
- 1/4 cup diced celery
- 1 (8 ounce) package shredded mozzarella cheese
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 (1 pound) loaf French bread, halved horizontally
|
DIRECTIONS:
- In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
- Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately or refrigerate whole and cut into 8 pieces when ready to serve.
- Heating instructions: Preheat oven to 400 degrees F (200 degrees C). Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces.
|
