Friday, October 12, 2012

Baked Crab and Shrimp (Gluten Free)

Saturday night we had a dinner party with friends Nancy and Dave and Pat. Nancy and Dave's son just got married at a lovely wedding in Jackson Hole, Wyoming during the Nationals' race for first place of the National League East. Periodically, during the festivities, I would sidle up to Dave to ask him what the score was, since he seemed to be the only person at the wedding besides me who actually cared whether the Nationals got there or not. Plus,  he had an iPhone. In fact, nearly everyone there had an iPhone, and the groom's sister has embarked on a business manufacturing covers for iPhones. But, like I said, Dave cared about the Nationals.
We had a lively evening talking about baseball and other stuff. This recipe was perfect for an appetizer since it neither contained flour nor dairy products, which Pat can't eat and I shouldn't eat.  It is also pretty fast to put together and tasty.

Baked Crab and Shrimp

1 medium-size onion (baseball sized) finely chopped
2 tablespoons butter
1 medium size green pepper finely chopped (You want something smaller than the giants that inhabit the supermarket.)
1 cup shopped celery
1 1/2 cups flaked crab meat
1 1/2 cups roughly cut cooked and cleaned shrimp (I bought little shrimp and didn't cut them up.)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1 cup buttered soft bread crumbs (omit if you have gluten issues.)

1. Preheat the oven to 350 degrees.
2 Saute the onion the the butter and combine with the other ingredients except the bread crumbs. Divide mixture among eight greased shells or ramekins and top with crumbs. Bake twenty-five minutes or until bubbly hot.
Makes eight servings.

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