Shrimp and Crabmeat Loaf

This is the best seafood salad spread I’ve had in ages! It’s great for summer or in the winter, you can heat it like a ‘melt’ sandwich.

Original recipe makes 8 servings

Ingredients

1 (6 ounce) can small shrimp, drained
1 (6 ounce) can crabmeat, drained and flaked
1/2 cup mayonnaise
1/4 cup thinly sliced green onions
1/4 cup diced celery
1 (8 ounce) package shredded mozzarella cheese
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 (1 pound) loaf French bread, halved horizontally

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    30 mins

Directions

  1. In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
  2. Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately or refrigerate whole and cut into 8 pieces when ready to serve.
  3. Heating instructions: Preheat oven to 400 degrees F (200 degrees C). Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces.

Nutrition

Calories: 379 kcal
Carbohydrates: 33.4 g
Cholesterol: 78 mg
Fat: 17.1 g
Fiber: 1.5 g
Protein: 22.7 g
Sodium: 760 mg

Related Recipes:

Hooley’s Devil Stuffed Shrimp Zesty Layered Shrimp Spread Layered Shrimp Dip Jackie’s Crab and Shrimp Dip Shrimp Garden Salad Hot Crabmeat Dip Crabmeat Canapes Crabmeat Toasts Crabmeat Roll-Ups Crabmeat Rollups