Seafood casserole #4
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Crabmeat |
| 2 | Dozen oysters; heated in own liquid; then drained | |
| ½ | pounds | Shrimp; peeled, deveined |
| 4 | tablespoons | Butter or margarine |
| 1 | small | Onion; minced |
| 1 | Clove garlic; mashed | |
| ½ | Lemon; juice of | |
| 1 | pinch | Nutmeg |
| ½ | cup | Cracker crumbs |
| Grated American cheese | ||
| Salt & pepper to taste | ||
| 2 | tablespoons | Butter |
| 2 | tablespoons | All-purpose flour |
| 1 | cup | Milk |
| ½ | teaspoon | Salt |
| 2 | drops | Tabasco sauce |
Directions
SAUCE
In a heavy saucepan over medium heat, melt butter; add onion and garlic.
Cook until tender. Add shrimp; cook 4 to 5 minutes or until shrimp turn pink. Season with salt and pepper; set aside to cool.
In a bowl, combine drained oysters and shrimp mixture, crabmeat, lemon juice and nutmeg. Salt and pepper to taste; set aside.
Sauce: In a small saucepan, melt butter over low heat; blend in flour.
Gradually add milk, stirring until smooth. Season with salt and Tabasco sauce.
Butter a small baking dish; in alternate layers arrange half combined seafood mixture, then half the cream sauce, cracker crumbs and cheese.
Repeat layers. Bake in a preheated 350 degree oven for 20 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .