Tuesday, March 06, 2007

CRABMEAT AND SHRIMP CASSEROLE RECIPE

CRABMEAT AND SHRIMP CASSEROLE

1 pound crab meat
1 pound shrimp, 50/60 count, peeled and deveined
3 celery stalks
1 medium bell pepper
1 medium onion
1 1/2 cups bread crumbs
1 egg
1 can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
Pinch each: cumin, coriander seeds, nutmeg, star anise
2 tablespoons mayonnaise
1 tablespoon mustard
Splash Tabasco
Salt and pepper to taste
Shredded Cheddar cheese
Cracker crumbs, for topping

Preheat oven to 350 degrees. Saute celery, bell pepper and onion in butter until onions are transparent. Boil shrimp for 4 minutes and drain. Combine all ingredients in a large bowl. Add 1/2 cup shredded Cheddar cheese. Pour mixture in casserole dish and top with cracker crumbs and remainder of Cheddar cheese. Lightly drizzle with melted butter. Bake for 30 minutes.

This recipe is one of our favorite Southern recipes.

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