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Hot Seafood Salad

Yield 6 to 8 servings

Ingredients

  • 2 cups cooked, peeled medium shrimp
  • 1 1/4 cups lump crab meat
  • 2 cups diced celery
  • 1 medium onion, chopped
  • 4 hard-cooked eggs, diced
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (4-ounce) can mushroom pieces and stems, drained
  • 1/2 teaspoon salt
  • 1 1/2 cups mayonnaise
  • 1/2 cup slivered almonds
  • 1/2 cup soft breadcrumbs

How to Make It

  1. Combine first 8 ingredients in a large bowl; stir well. Fold in mayonnaise; blend well. Spoon into a lightly greased 2 1/2-quart casserole. Sprinkle with almonds and breadcrumbs.

  2. Cover and bake at 350° for 30 minutes. Spoon onto serving plates, and serve hot.

Oxmoor House Homestyle Recipes