| 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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