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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This comes from casserole crazy. I usually double because we love extras. Ingredients:
1/2 cup butter |
1/2 cup flour |
1 cup milk |
1/4 cup evaporated milk |
2 tablespoons paprika |
1/2 teaspoon black pepper |
salt |
2 tablespoons dry sherry |
1 tablespoon worcestershire sauce |
1 dash cayenne |
1/2 lb crabmeat, chopped |
1/2 lb cooked and deveined shrimp, chopped |
1/4 lb mushroom, trimmed and sauteed in 1 tablespoon till tender, and finely chopped |
1 cup chopped fresh fresh parsley |
1/4 cup shredded parmesan cheese |
Directions:
1. Preheat oven to 350.
2. Butter a 1 1/2 quart casserole.
3. In a medium size heavy sauce pan, melt butter over moderate heat, add flour, and whisk till well blended, about 1 minute.
4. Gradually add milk and evaporated milk, whisking constantly till thick and bubbly.
5. Add the paprika and the black pepper, season with salt and whisk till well blended.
6. Remove from heat, and add the sherry, Worcestershire, and cayenne, and stir well. Fold in seafood and mushrooms, mixing gently but well. Add the parsley,stir, and heat over low heat.
7. Transfer to buttered casserole, sprinkle with cheese, and bake till golden, about 20 minutes.
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