A hash brown crust adds a new twist to these savory seafood morsels.
Story Behind the Recipe
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1 1/2 cups refrigerated hash brown potatoes
2 tablespoons Land O Lakes® Butter, melted
1 (8-ounce) container chive and onion flavored cream cheese
4 ounces (1 cup) Land O Lakes® Swiss Cheese, shredded
1 (6-ounce) can crabmeat, drained, cartilage removed, flaked
1 (4-ounce) package frozen cooked salad shrimp, thawed, drained
1 large Land O Lakes® Egg
1 tablespoon all-purpose flour
1/8 teaspoon ground red pepper (cayenne)
Italian parsley leaves, if desired
Salad shrimp, if desired
Heat oven to 425°F.
Combine all crust ingredients in bowl. Press into bottom of ungreased 8-inch square baking pan. Bake 20 minutes.
Combine all filling ingredients except 1/4 cup cheese in bowl; mix well. Spread mixture over hot, partially baked potato layer. Bake 10-15 minutes or until cheese mixture is set. Let stand 5 minutes. Sprinkle with remaining cheese.
Garnish each piece with parsley and shrimp, if desired. Serve warm or at room temperature.
Read the Story Behind the Recipe
There is a difference between frozen and canned shrimp. We've selected frozen shrimp for its fresher flavor. Canned shrimp will work just fine, but has more of a briny flavor than the frozen variety.
It may be the fastest two minutes in sports, but you can make the Derby last all day with a generous spread of sweets and savories with plenty of Southern charm.