READY IN 30 mins

Shrimp and Crabmeat Loaf

Read Reviews (14)

"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." — ME WYNTR

Directions

In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 12, 2010

Excellent! - I skipped the "loaf" part - just made up the spread. Then prepared it two slightly different "open faced" ways for a meal (eliminating about 150 calories per serving by skipping the French bread AND the second slice.) First, I used a thick piece of Texas garlic toast, topped it with a nice layer of shrimp and crab spread, wrapped it in tinfoil and baked as directed. Darn good. For the next day's lunch, I just put the seafood spread on a regular slice of toast, put paprika and pepper and parmesan on top, then put it under the broiler. Also darn good! Thanks for a great recipe, ME WYNTR, and thanks to a national drugstore chain for having the canned crabmeat and shrimp on special this week!

—ML Key West

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Most Helpful Critical Review

Jan 11, 2011

something is missing in this.. wasnt thrilled.. wont make again

—DAMARIS

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19 Ratings

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Oct 14, 2010

I loved this quick and easy sandwich melt. Very, very good. I went with swiss cheese over mozza and split ciabatta buns, baking them open face for about 15 minutes in the oven. I also grated a bit of fresh parmesan over top before putting them in the oven. I think next time I would chop up a generous amount of fresh parsley to add to the spread for the added boost of flavor and color.

—CC♥'s2bake

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May 10, 2010

Yum! This was good cold, but even better slathered on a crusty roll and broiled for a few minutes until brown and bubbly. Either way it was super simple and delicious! Thanks for sharing. :)

—Christina

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Aug 02, 2010

This was awsome! I found 7 oz. packages of crabmeat and shrimp at WalMart, so that made it that much easier. Instead of salt and pepper, I used "Slap 'yo Mama" cajun seasoning and baked them open-faced for about 15 min. on 350 degrees. This is a great summer time meal.

—SHELLY

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Apr 06, 2010

this is so good!!! ... nothing to add or change... great recipe ... thanks for sharing...

—smitty

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May 11, 2010

Instead of salt I used old bay and pepper. The family enjoyed this heated.

—inounvme

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May 28, 2011

This was good but not as yummy as I thought it would be. I only left out the celery because we don't like it. The green onions seemed to overpower the crab and it seemed like too much cheese. I could taste the shrimp but not really the crab. I cut the french bread horizontally but cut it into serving sizes and only heated what we were going to eat. That way the leftovers would keep better. We had it open faced and I still thought it was too much bread. There's no way this would feed 8 people; maybe 5 or 6. Next day, I had the shrimp and crabmeat mix for lunch cold on saltines. It was good that way too but still not great.

—Diane

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Nutrition

Calories
379 kcal
19%

Carbohydrates
33.4 g
11%

Cholesterol
78 mg
26%

Fat
17.1 g
26%

Fiber
1.5 g
6%

Protein
22.7 g
45%

Sodium
760 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp and Crabmeat Loaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 379
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 4.9g 24 %
Cholesterol 78mg 26 %
Sodium 760mg 30 %
Potassium 238mg 7 %
Total Carbohydrates 33.4g 11 %
Dietary Fiber 1.5g 6 %
Protein 22.7g 45 %
** Sugars 2g
Vitamin A 4 %
Vitamin C 3 %
Calcium 35 %
Iron 29 %
** Thiamin 32 %
Niacin 64 %
Vitamin B6 13 %
Magnesium 14 %
Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.