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Categories:
water celery onion shrimp scallops lobster cooked crabmeat butter all-purpose light cream Cheddar cheese salt ground black pepper Cheddar cheese fresh breadcrumb butter
Viewed: 30 - Published at: 7 years agoIngredients
- 2 cups water
- 1 cup chopped celery
- 3/4 cup finely chopped onion
- 1/2 lb shrimp
- 1/2 lb scallops
- 1 1/2 cups cooked lobster meat
- 1 1/2 cups cooked crabmeat
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup light cream
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup fresh breadcrumb (or cracker crumbs)
- 2 tablespoons melted butter
Method
- In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
- Using slotted spoon transfer vegetables to a large bowl.
- In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
- Add shrimp and cook about 4 minutes.
- Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Place all seafood into large bowl.
- In large saucepan, melt butter over medium heat.
- Add flour and cook, stir for 2 minutes.
- Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Stir in cheese until melted.
- Add seafood, season with salt and pepper.
- Transfer into 3.5 L casserole dish.
- Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
- Spread topping over casserole.
- You can refrigerate the casserole at this point for up to 8 hours, or
- Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.
