Seafood casserole #4

Yield: 8 Servings

Measure 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

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, .

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