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Cooking & Entertaining
> Seafood Recipes
> Crab Recipes
Crab Shrimp Moray
Ingredients:
1 stick butter
1/2 c. flour
1/4 c. grated onion
1/2 c. chopped green onion
1/8 c. chopped parsley
2 c. cream
1 c. dry white wine or vermouth
2 1/2 tsp. salt
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
2 1/2 oz. Grugere imported Swiss cheese
2 cans artichokes (bottoms quartered)
2 tbsp. lemon juice
2 lb. shrimp
1 lb. lump crab meat
1/2 lb. sliced fresh mushrooms
3 tbsp. grated Romano cheese
Directions:
In a 2 quart sauce pan melt butter, stir in flour
and cook 5 minutes over medium flames, stirring. Add onions, green
onions and cook 2 to 3 minutes, stirring. Add parsley and gradually
add cream. Allow to get hot but do not boil. Add wine, salt and
peppers. Blend well and bring to a simmer, stirring occasionally.
Add Swiss cheese, cover, turn off heat and cool. When lukewarm add
lemon juice. In a 3 quart casserole make alternate layers of crab
meat, shrimp, quartered artichoke bottoms, sliced raw mushrooms,
using sauce between layers and on top. Cover and refrigerate until
ready to reheat for serving. Put uncovered, room temperature
casserole in a 350 degree oven for 30 to 45 minutes. Before baking
sprinkle with Romano cheese. Serve in pastry cups.
Serves 8-10
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