| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Casserole | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Crabmeat |
| 2 | Dozen oysters; heated in own liquid; then drained | |
| 1/2 | lb | Shrimp; peeled, deveined |
| 4 | tb | Butter or margarine |
| 1 | sm | Onion; minced |
| 1 | Clove garlic; mashed | |
| 1/2 | Lemon; juice of | |
| 1 | pn | Nutmeg |
| 1/2 | c | Cracker crumbs |
| Grated American cheese | ||
| Salt & pepper to taste | ||
| 2 | tb | Butter |
| 2 | tb | All-purpose flour |
| 1 | c | Milk |
| 1/2 | ts | Salt |
| 2 | dr | Tabasco sauce |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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