A blend of crab, lobster and shrimp, this seafood casserole is a medley of mouth-watering goodness. Prepare to wow your fellow diners with a dish that's swimming in goodness.
At a glance
12 to 16 oz. cooked medium to large shrimp, cut up
8 oz. lobster meat
4 oz. crab meat
4 oz. sauted mushrooms
1/4 cup butter
1/4 cup flour
2 cups milk
Salt and pepper, to taste
1/4 tsp. paprika
1 to 2 tsp. snipped chives
1 to 2 tsp. finely chopped parsley
2 tbsp. dry white wine or sherry
Parmesan cheese, about 2 to 4 tbsp.
In a buttered 1 1/2-quart casserole, combine seafood. Add cooked mushrooms. In a medium saucepan, melt butter over medium-low heat; stir in flour until smooth and bubbly. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until thickened and bubbly. Stir in seasonings and wine. Gently stir sauce into seafood mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees for 20 minutes, then broil for a minute to brown top. Serve immediately.
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