Name: Seafood Casserole #4
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

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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