Sometimes you run across a recipe and the name just grabs your attention. Take this Crabmeat Salad Bake, for example.
We’re all familiar with refreshing, cold crab salads, but while this one has some of the same ingredients, it’s baked in a pie shell. This recipe also calls for real crab meat from a can, not the refrigerated imitation crab.
This recipe also is easy to make. It takes less than an hour to prepare, even if you make your own pie shell.
You’re sure to be pleased with this unique dish. Serve it with a green salad topped with ranch dressing for a flavorful, easy summer meal!
CRABMEAT SALAD BAKE
2 (6-ounce) cans crabmeat, drained and flaked
1 cup chopped celery
1 cup shredded Cheddar cheese, divided
1/4 cup grated Parmesan cheese
1/4 cup chopped green pepper
1//4 cup plus 1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon chopped chives
1/8 teaspoon hot pepper sauce (optional)
2 tablespoons dry bread crumbs
1/4 cup chopped almonds (optional)
Set oven at 350 degrees. Place a single 8-inch pie crust into an 8-inch pie pan. Bake for about 6-8 minutes, just so it’s partially baked.
Combine crabmeat, celery, 3/4 cup Cheddar cheese, Parmesan cheese, green pepper, mayonnaise, lemon juice, chives and hot pepper sauce (if used) in mixing bowl. Spoon into partially baked pie shell.
Mix together: bread crumbs, remaining 1/4 cup Cheddar cheese, chopped almonds (if used). Sprinkle over top of crabmeat mixture.
Bake an additional 20 minutes. Serve hot. Makes 5-6 servings. Refrigerate any leftovers.
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