"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Seafood Casserole Recipe

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This recipe for Baked Seafood Casserole, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Powell
Added: Sunday, October 5, 2008


1 1/2 cups crabmeat (canned or fresh)
1 1/2 cups shrimp, boiled and cleaned
1 green pepper, finely chopped
1 finely chopped medium to large onion
1 can pimento with juice, chopped
1 cup finely chopped celery
1 small can button mushroom, sliced
1 cup mayonnaise
1/2 t. salt
dash pepper
1 T. Worchestershire sauce
1/2 cup fresh breadcrumbs tossed in 1 T. melted butter

Mix all ingredients together and put into a buttered casserole. Sprinkle the top with buttered breadcrumbs and bake for 30 minutes at 350 degrees.




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