Shrimp and Crabmeat Special
Ingredients
- A few drops of Tabasco
- 1 lb. crabmeat (lump or claw)
- 2 tbls. chopped fresh parsley
- 1/2 cup seasoned bread crumbs
- Salt, pepper and cayenne, to taste
Instructions
1. Add olive oil and butter to skillet and quickly saute shrimp until they are just pink. Do not overcook. Remove from heat and set aside, reserving pan juices.
2. In another skillet, melt 1/2 stick butter. Saute onions, bell pepper, celery and garlic for 4-5 minutes. Add mushrooms; cook until vegetables and mushrooms are tender.
3. In a bowl, mix white wine, Worcestershire sauce, egg yolks, mayonnaise and half-and-half together. Stir into the vegetable and mushroom mixture.
4. Add cooked shrimp and pan juices to mushroom and vegetable mixture. Season to taste with salt, pepper, cayenne and Tabasco.
5. Gently fold in crabmeat and parsley. Spoon into lightly greased 2-quart casserole dish or ramekins. Top with seasoned bread crumbs.
6. Bake in preheated 375-degree oven for 20-30 minutes or until bubbly.
Source: The Advocate - Baton Rouge, La
2. In another skillet, melt 1/2 stick butter. Saute onions, bell pepper, celery and garlic for 4-5 minutes. Add mushrooms; cook until vegetables and mushrooms are tender.
3. In a bowl, mix white wine, Worcestershire sauce, egg yolks, mayonnaise and half-and-half together. Stir into the vegetable and mushroom mixture.
4. Add cooked shrimp and pan juices to mushroom and vegetable mixture. Season to taste with salt, pepper, cayenne and Tabasco.
5. Gently fold in crabmeat and parsley. Spoon into lightly greased 2-quart casserole dish or ramekins. Top with seasoned bread crumbs.
6. Bake in preheated 375-degree oven for 20-30 minutes or until bubbly.
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
769
Rating
Date
November 16, 2005
Categories
Seafood
Casseroles