Crab and Shrimp Casserole
AmericanSeafoodIntermediate40 min
Ingredients
Servings
4
- 0.3 cup butter
- 1 lb fresh mushrooms, sliced
- 5 tbsp all-purpose flour
- 2 cup light cream
- 0.3 cup dry sherry
- 2 cup mayonnaise
- 0.5 cup minced fresh parsley
- 0.5 cup chopped scallions
- 3 cup soft bread crumbs
- 1 lb fresh crab meat, cleaned
- 1 lb shrimp, cooked and peeled
- 28 oz canned artichoke hearts, chopped
- 0.5 cup grated Parmesan cheese
Instructions
- 1
Preheat oven to 350°F.
- 2
Melt butter in a skillet; sauté mushrooms until softened. Add flour and stir to combine.
- 3
Gradually blend in cream, adding a little at a time, stirring until a thick sauce forms. Add sherry and cool slightly.
- 4
Stir in mayonnaise, parsley, scallions, and bread crumbs.
- 5
Gently fold in crab and shrimp.
- 6
Grease a 13x9-inch casserole. Place chopped artichokes in the bottom and spread the crab-shrimp mixture over them.
- 7
Sprinkle with Parmesan cheese. Bake at 350°F for 30 to 40 minutes until bubbly.
Tags
american
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