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Ingredientes
- 2 tablespoons butter
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 2 stalks celery, diced
- 1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
- 1 cup mayonnaise
- 1/2 pound freshly grated Parmesan
- 1 (6-ounce) can crabmeat, picked free of any broken shells, drained
- 6 ounces shrimp, fresh or canned, drained
- 1/2 teaspoon white pepper
Direcciones
- Preheat oven to 325 degrees F.
- Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 779 | |
| Calories from Fat 601 | 77% |
| Total Fat 68.12g | 85% |
| Saturated Fat 19.65g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1423mg | 59% |
| Potassium 386mg | 11% |
| Total Carbs 6.54g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.6g | 2% |
| Protein 36.01g | 58% |
