Crab And Scallop Casserole Recipe

Name: Crab And Scallop Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. regular crab meat; 1/2 lb. small scallops, fresh or frozen; 4 large eggs; 1 (12 oz.) can evaporated milk; 1 c. chopped celery, very fine; 1 c. milk, regular or skim; 1 stick butter or margarine; 1/2 c. green bell peppers (optional); salt and pepper to taste; 1/2 c. mayonnaise; 2 Tbsp. Old Bay seasoning

Servings: persons

1 lb. regular crab meat
1/2 lb. small scallops, fresh or frozen
4 large eggs
1 (12 oz.) can evaporated milk
1 c. chopped celery, very fine
1 c. milk, regular or skim
1 stick butter or margarine
1/2 c. green bell peppers (optional)
salt and pepper to taste
1/2 c. mayonnaise
2 Tbsp. Old Bay seasoning

1
Chop bell peppers and celery very fine.
2
In mixer beat eggs and milk until well blended.
3
Add everything, except crab and scallops. Grease and spray large glass dish, 9 1/2 x 12-inches.
4
Use Pam. Pour in the mixture.
5
Add crab meat and scallops.
6
Bake at 350u00b0 for 45 minutes or until casserole is set, but not real firm.
7
Let set 10 minutes before serving.
8
Scallops may be omitted.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. regular crab meat, 1/2 lb. small scallops, fresh or frozen, 4 large eggs, 1 (12 oz.) can evaporated milk, and more.

Yes, Crab And Scallop Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab And Scallop Casserole

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