Baked seafood salad







Cook Time

30-40 Min


  • 1 small green pepper, seeded and chopped
  • 1 small onion, chopped
  • 225g/8oz celery, chopped
  • 450g/1lb cooked crabmeat
  • 450g/1lb small cooked scallops
  • 225g/8oz low-fat sour cream
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 225g/8oz coarse breadcrumbs
  • 25g/1oz margarine
  • Preheat the oven to 180°C/ 350°F/Gas mark 4.
  • Mix all the ingredients except the breadcrumbs and margarine in a casserole dish. Sprinkle the breadcrumbs over the top, and dot with the margarine. Bake for 30 minutes, and serve warm.

Points to remember

Seafood Freshness:
Ensure that the seafood, such as shrimp or fish, is fresh and odor-free. Avoid using seafood that shows signs of spoilage.
Proper Handling and Storage:
Practice proper handling and storage of raw seafood to prevent cross-contamination. Use separate cutting boards and utensils for seafood and other ingredients.
Thawing Safely:
If using frozen seafood, thaw it in the refrigerator or under cold running water. Avoid thawing at room temperature to prevent bacterial growth.
Be aware of seafood allergies among those who will be consuming the dish. Clearly communicate the presence of seafood to guests, especially if serving to a larger group.
Cleaning Seafood:
Rinse seafood under cold water and pat it dry with paper towels to remove any excess moisture before baking.


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