Seafood Casserole Au Gratin
Crab Recipes, Shrimp Recipes — By gulfscapes magazine on March 5, 2008 at 11:16 amShrimp, Crab and Crawfish
Ingredients:
3 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 cup (2 sticks) margarine
1/2 cup water
3 tablespoons flour
3 egg yolks
1 12-ounce can evaporated milk
3 cups shredded Velveeta cheese
1/2 cup green onions
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Tabasco
1/4 teaspoon garlic powder
1½ pounds crabmeat
1/2 pound shrimp
1/2 pound crawfish tails
3 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 cup (2 sticks) margarine
1/2 cup water
3 tablespoons flour
3 egg yolks
1 12-ounce can evaporated milk
3 cups shredded Velveeta cheese
1/2 cup green onions
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Tabasco
1/4 teaspoon garlic powder
1½ pounds crabmeat
1/2 pound shrimp
1/2 pound crawfish tails
Serves: 8
In a 12-inch skillet, sautê onions, celery and bell pepper in margarine and water until wilted. Add flour; stir in well. Mix egg yolks well into evaporated milk and slowly pour this mixture into above mixture, stirring constantly. Cook until sauce thickens. Add 2 cups shredded Velveeta cheese, green onions, parsley and seasonings. After cheese melts, set aside and let sauce cool. When cool, stir in crabmeat, shrimp and crawfish. Pour into a 2-quart casserole dish. Sprinkle top with 1 cup grated Velveeta cheese. Bake at 350 degrees uncovered for about 20 minutes. Garnish as desired.
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