Friday, September 21, 2012

Julie's Deviled Seafood

This seafood casserole was one my mom would make for Christmas, as part of a buffet and for company during the year.  It's very, very rich and very retro but oh so good!  Mom used lobster meat in this but feel free to use more reasonably priced langoustines in its place.

Makes 6 to 8 servings

1 cup finely chopped celery
1 medium green bell pepper, finely minced
1 cup finely sliced green onion
16 ounces king or lump crab meat, well picked over
16 ounces cooked lobster meat or langoustines, chopped
16 ounces cooked shrimp(preferably wild Gulf), chopped
2  1/2 cups coarsely crushed saltines
1 tsp salt
1  1/2 tsp dry mustard
1/2 cup heavy cream
1 cup (2 sticks) butter, melted
Tabasco sauce to taste

Combine all the ingredients and pour them into a lightly buttered 2 quart baking dish.  bake in a pre heated 350F oven for 25 to 30 minutes.

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