Baked Seafood Salad

Preparation:  10 min. Cooking: 20 min. Total: 30 min.
Recipe photo
  • 2 tsp unsalted butter
  • 1 green bell peppers , seeded, chopped
  • 1 Cup celery , finely diced
  • 1 Cup imitation scallop , shredded
  • 1 Cup imitation lobster , shredded
  • 1 Cup cooked shrimp , broken
  • 1/2 Cup black olives , sliced
  • 1 Cup sliced almonds
  • 1 1/2 Cup mayonnaise
  • 1 can condensed cream of chicken soups
  • 4 Tbsp seasoned breadcrumbs
Preheat oven to 350 ℉. Melt butter in a heavy nonstick skillet over medium high heat. Saut'e bell pepper and celery 3-4 minutes, or until softened. Remove from heat. Stir in remaining ingredients, except breadcrumbs. Mix thoroughly. Transfer to a buttered baking dish. Spread breadcrumbs evenly over top. Bake about 20 minutes or until heated through.
Calories
410 Cal
Fat
33 g
Carbs
27 g
Protein
6.2 g
Fiber
3.2 g
Sugar
6 g
Cholesterol
23 mg
Sodium
960 mg


Nutrients

Fiber     3.2 g
Fat     33 g
Sugar     6 g
Carbs     27 g
Protein     6.2 g
Calories     410 Cal

Fats

Fat, Poly     13 g
Fat, Mono     12 g
Fat, Sat     5.3 g
Fat, Trans     0 g
Fat, Percent     71 %

Vitamins

Vitamin, K     40 mcg     34 %
Vitamin, A     520 IU     17 %
Vitamin, B12     0.1 mcg     5.3 %
Niacin     1.2 mg     7.6 %
Riboflavin     0.2 mg     18 %
Vitamin, C     18 mg     20 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     6.7 %
Vitamin, E     5.9 mg     39 %
Panto, Acid     0.4 mg     8.3 %
Choline     26 mg     4.8 %
Thiamin     0.1 mg     9.8 %

Minerals

Calcium     88 mcg     8.8 %
Phosphorus     130 mg     18 %
Magnesium     52 mg     12 %
Copper     0.3 mcg     32 %
Fluoride     0.4 mcg     11 %
Zinc     0.9 mg     8 %
Cholesterol     23 mg     0.3 %
Sodium     960 mg     64 %
Selenium     3.9 mcg     7.1 %
Manganese     0.5 mg     7.7 %
Potassium     260 mg     5.5 %
Iron     2 mg     25 %