Baked Shrimp and Crab Casserole
Recipe courtesy of Tanya.
Ingredients
- ½ cup butter
- 1 cup yellow onion chopped
- ½ cup green peppers chopped
- ½ cup all-purpose flour
- 1 cup milk
- 1 teaspoon mustard
- 1 cup grated Parmesan cheese
- 2 pounds crabmeat
- 1 medium can tomatoes drained
- 3 pounds small frozen fully cooked shrimp no tails, thawed
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon garlic minced
- 2 Tablespoons cognac or sherry or ¼ cup dry white wine
Instructions
- 2 Tablespoons cognac, or sherry or ¼ cup dry white wine
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
- Melt ¼ cup butter in a medium-size skillet; Add onions and green peppers; Sauté’ until tender.
- In another pan, melt the remaining ¼ cup butter and blend in the flour. Gradually add milk and cook constantly until thickened.
- Stir in the onion, green pepper mixture. Season with mustard, salt, garlic, and Parmesan cheese.
- Add in the shrimp and Crab meat and either the cognac, sherry or wine. Make sure all is mixed well.
- Pour into buttered casserole dish and bake 1 hour at 350 degrees F.
