BAKED SEAFOOD SALAD

2 cups Kellogg’s Corn Flakes
2 tablespoons regular margarine or butter, melted
1 cup cooked crabmeat
1 cup cooked, cleaned shrimp
1/2 cup chopped green pepper
1/4 cup finely chopped onion
1 cup finely cut celery
1 cup mayonnaise
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
Paprika

Crush Corn Flakes slightly; combine with melted margarine. Reserve for topping.

Flake crabmeat, removing membranes. Measure crabmeat and shrimp into mixing bowl. Add remaining ingredients except paprika; mix lightly. Spread in individual shells or 9 x 9-inch shallow baking dish. Sprinkle with buttered Corn Flakes and paprika.

Bake in moderate oven (350 degrees F.) about 30 minutes. Serve with lemon.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Kay Kellogg’s Creative Cookery, Kellogg Company, 1971