SPECIAL SEAFOOD CASSEROLE
I first sampled this casserole at a baby shower and founds myself going back for more!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside., In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 518 calories, Fat 30g fat (16g saturated fat), Cholesterol 236mg cholesterol, Sodium 894mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
SEAFOOD CRESCENT ROLL RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray baking pan with cooking spray. In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Spread half the crescent dough on sprayed baking pan, cover with the seafood mixture and top with second half of dough. Bake until puffed and brown. Let sit for a few minutes prior to cutting Or for appetizer roll out each crescent roll separately and put a small amount of the seafood mixture in the center and roll. Then bake until puffed and brown.
SHRIMP AND CRABMEAT SEAFOOD CASSEROLE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
- Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
- Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
- Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
- Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
- Bake the casserole in the preheated oven for 20 minutes.
- Turn on the broiler for a minute to achieve a brown and attractive top.
- Serve immediately and enjoy.
Nutrition Facts : Calories 492 kcal, Carbohydrate 18 g, Cholesterol 370 mg, Fiber 1 g, Protein 53 g, SaturatedFat 12 g, Sodium 1544 mg, Sugar 7 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g
SEAFOOD CASSEROLE
A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. -Nancy Billups, Princeton, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.
Nutrition Facts : Calories 585 calories, Fat 34g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 1045mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
MARITIME (CANADA) SEAFOOD CASSEROLE
This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate.
Provided by Chef burnt toast
Categories Canadian
Time 1h10m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
- Using slotted spoon transfer vegetables to a large bowl.
- In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
- Add shrimp and cook about 4 minutes.
- Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Place all seafood into large bowl.
- In large saucepan, melt butter over medium heat.
- Add flour and cook, stir for 2 minutes.
- Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Stir in cheese until melted.
- Add seafood, season with salt and pepper.
- Transfer into 3.5 L casserole dish.
- Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
- Spread topping over casserole.
- You can refrigerate the casserole at this point for up to 8 hours, or
- Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.
CREAMY SEAFOOD STEW
A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
Provided by Good Food team
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
- Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
- Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.
Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium
FLORIDA SEAFOOD CASSEROLE
We have lots of friends from up North who come down here to Florida each winter to be our of the snow and in the sun. They always love to be served fresh seafood, a green salad and pie made with just-ripened strawberries. So I always try to accommodate them...and they usually compliment the chef!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese. , Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese.
Nutrition Facts : Calories 372 calories, Fat 19g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 543mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
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