Fresh seafood is always a special treat. These delicious casseroles can be made using any combination of shrimp, scallops, lobster or crab. There's no need to use a can of soup on delicious seafood when creamy sauces are this simple to make. Easy to prepare and elegant enough to offer to company, serve these mouth-watering casseroles with a leafy green salad and some fresh rolls for a hearty meal.
Both of these recipes can be easily halved or doubled, depending on the number of people who will be eating. They can also be thrown together in the morning and refrigerated for a day before popping into the oven.
Easy Crab and Shrimp Seafood Casserole
Ingredients:
- 4 tablespoons butter
- 1 cup chopped celery
- 1 cup chopped Vidalia (or other sweet) onion
- 1/2 red pepper, chopped
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2 percent)
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 cup sherry or dry white wine
- 1/2 cup light sour cream
- 1 1/2 pounds small, cooked, peeled shrimp (or 2 cups cooked, chopped lobster)
- 1/2 pound cooked, flaked, lump crab meat (or 1/2 pound cooked scallops)
- 3 cups cooked long grain rice
- 1 1/2 cups grated cheddar cheese
- 1/4 cup almond slivers, toasted
- 4 quart casserole dish
Directions:
- Preheat the oven to 350 degrees and lightly coat the casserole dish with oil.
- Melt 1 tablespoon of butter in a medium saucepan and saute the celery, onion and red pepper for about 5 minutes or until tender.
- Put the cooked vegetables in the casserole dish and cover with the shrimp, crab meat, rice and almonds.
- Add remaining butter to the saucepan and stir in flour until mixed. Add milk and stir continuously for 2 - 3 minutes until the sauce thickens.
- Remove from heat and add salt, Worcestershire sauce, sherry or wine and sour cream and stir until blended.
- Pour the cream sauce into the casserole dish and mix gently. Top with cheese.
- Bake uncovered for 45 - 50 minutes until hot and bubbly. Let stand 10 minutes before serving.
Crab and Mushroom Stroganoff Casserole
Ingredients:
- 2 tablespoons olive oil
- 1/2 cup Vidalia (or other sweet) onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/3 cup dry white wine
- 1 tablespoon fresh chopped basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 drops Tabasco sauce
- 1 cup light sour cream
- 3/4 pound cooked, flaked, lump crab meat (or the same amount of lobster)
- 8 ounces spinach fettuccine, cooked and drained
- 2 1/2 quart casserole dish
Directions:
- Preheat the oven to 350 degrees and lightly coat the casserole dish.
- Warm the oil in a medium saucepan and add onion, bell pepper, garlic and mushrooms and saute for 5 minutes or until tender.
- Put the cooked vegetables in the casserole dish and cover with noodles.
- Add butter to the saucepan and stir in flour until mixed. Add stock, wine and seasoning and bring to a boil, stir continuously for 2 - 3 minutes until the sauce thickens.
- Remove from heat and add crab meat and sour cream and mix until blended.
- Add the cream and crab mixture to the casserole dish and mix well.
- Bake uncovered for 30 minutes until hot and bubbly, stirring once at 15 minutes.
- Serve immediately.
For instructions about cooking crab, please read How To Cook and Clean Live Blue Crabs.
For desserts that go well with a seafood meal, please read Recipe for Blueberry Pie and Strawberry Cake and The Ultimate Hummingbird Cake Recipe.
Janice Fahy - Janice Fahy is a freelance writer who is comfortable researching and writing on just about any topic under the sun.
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