Shrimp and Crabmeat Loaf

Shrimp and Crabmeat Loaf


"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."

Ingredients 30 m {{adjustedServings}} servings 379 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
  2. 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.
  3. 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.
Tips & Tricks
Coconut Shrimp

A beer batter keeps the coconut on these crispy shrimp during cooking.

Absolutely the Best Shrimp Scampi

This classic shrimp dish features a garlicky, addictive sauce.

Rate recipe

Your rating


Reviews 14

  1. 19 Ratings

ML Key West

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!


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.


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. :)