Yield: 8 Servings
Measure | Ingredient |
---|---|
1½ cup | Crabmeat |
2 \N | Dozen oysters; heated in own liquid; then drained |
½ pounds | Shrimp; peeled, deveined |
4 tablespoons | Butter or margarine |
1 small | Onion; minced |
1 \N | Clove garlic; mashed |
½ \N | Lemon; juice of |
1 pinch | Nutmeg |
½ cup | Cracker crumbs |
\N \N | Grated American cheese |
\N \N | Salt & pepper to taste |
2 tablespoons | Butter |
2 tablespoons | All-purpose flour |
1 cup | Milk |
½ teaspoon | Salt |
2 drops | Tabasco sauce |
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, .