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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.