Seafood Casserole Recipe
Ingredients
| 1/2 lb. steamed sm. shrimp | ||
| 1/2 lb. bay scallops | ||
| 1/2 lb. crabmeat, picked | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 To taste, chopped | |
| Melted butter | 1/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolk | 1 , beaten | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Melted butter | 1 Tablespoon (Topping:) | |
| Bread crumbs | 1/4 Cup (16 tbs) (Topping:) | |
Directions
Cook celery and green pepper in melted butter until tender.
Blend in flour.
Add milk slowly and stir until smooth and thick.
Stir a little of flour mixture into egg yolk and blend with remaining sauce, stirring constantly.
Add lemon juice, seasonings and seafood.
Blend well.
Place in greased 1 qt.
casserole dish.
Combine bread crumbs and melted butter and sprinkle on top.
Bake at 350° for 20-25 min or until brown.
Blend in flour.
Add milk slowly and stir until smooth and thick.
Stir a little of flour mixture into egg yolk and blend with remaining sauce, stirring constantly.
Add lemon juice, seasonings and seafood.
Blend well.
Place in greased 1 qt.
casserole dish.
Combine bread crumbs and melted butter and sprinkle on top.
Bake at 350° for 20-25 min or until brown.
Chef
