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Ann's Best Seafood Casserole*

Source of Recipe

Ann R.


Recipe Introduction

RECEIVES RAVE REVIEWS!!! Great for company. Serve over rice with a garden salad and crusty bread.

List of Ingredients

2 (8 oz.) cans white crabmeat (DRAINED)
1 lb. cooked shrimp (cleaned and deveined)
3/4 lb. sea scallops (raw)
1 (8 oz.) package langastinos (imitation lobster meat)
1 shallot, finely minced
2 sticks + 1 tsp. of butter (no substitutions)
2/3 c. flour
salt and pepper to taste
3 dashs of Tabasco sauce (or to taste)
1/2 c dry sherry (NOT cooking sherry)
4 c. half & half
1 tsp. nutmeg
1/4 cup finely chooped fresh parsley
juice from 1/2 lemon
1 tsp. paprika

Shredded cheddar/Monteray Jack cheese (about 1/2 cup)
8 large crushed croutons for topping


Recipe

Saute shallot in 1 tsp. of butter until soft/tranluscent. Put aside.

In a medium size saucepan, melt butter and add flour. Stir with a whisk until smooth. Add salt and pepper, and nutmeg and gradually add half and half stirring constantly over medium heat until sauce thickens. Remove from heat and stir in sherry, Tabasco sauce, parsley, lemon juice and shallot.

Gently fold in all of the seafood ingredients.

Pour into buttered casserole dish.

Sprinkle top with paprika and top with cheese and crushed croutons.

Place in a pre-heated 325 degree oven and bake uncovered for 30 minutes. Serve over hot cooked rice.

Serves 6-8