A Sample from
"Cooking on Hector's Bluff"
By Debra W. McNair
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Shellfish Casserole
6 servings
1/3
cup butter, melted
3/4
pound shrimp,
peeled & deveined
3/4
pound bay scallops
1/2
pound crab meat
1/4
cup flour, plain
1
teaspoon salt
1/2
teaspoon
white pepper
1
cup milk
2
tablespoons
white wine
1
cup bread
crumbs, fresh
1/4
cup cheddar
cheese, grated fine
2
tablespoons butter,
melted
1/2
teaspoon paprika
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Heat 1/3 cup butter in a large saucepan, over medium heat. Add shrimp and scallops, heat and stir for 4-6 minutes, until tender. Remove from heat, remove shrimp and scallops with a slotted spoon. Add crab to the shrimp and scallops, and set aside. Place saucepan over medium heat. Whisk in flour, salt, and white
pepper, and stir until bubbly. Gradually whisk or stir in milk. Heat and stir until thickened slightly. Stir in white wine. Gently fold in the shrimp, scallops and crab. Spoon into individual ramekins or other heatproof dishes. Combine breadcrumbs, grated cheese, and remaining melted butter; mix well. Divide mixture evenly between portions. Bake at 350 degrees for 10-15 minutes. Garnish
with paprika. Serve hot.
Note: Substitute any
seafoods, with seafood you prefer.
Nutrition Facts
Amount Per Serving:
Calories 390 - Calories from Fat 173
Percent Total Calories
From: Fat 44%, Protein 34%, Carbohydrate 21%
Totals and Percent
Daily Values (2000 calories): Fat 19g, Saturated Fat 11g, Cholesterol 201mg,
Sodium 1036mg,
Total Carbohydrate
20g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 935 units, Vitamin
C 5 units, Calcium
0 units, Iron 3 units
Prep: 0:20 Cook: 0:15
Stand: 0:00 Total: 0:35
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