CY'S SEAFOOD CASSEROLE
Make and share this Cy's Seafood Casserole recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Saute vegetables in 3 tablespoons butter.
- Make a white sauce of the seasonings, butter, flour, milk and cream. Cook until thick. Add cheese, stirring until melted.
- Add lobster, crabmeat, shrimp, scallops and sole.
- Simmer on low heat for 10 minutes. Add vegetables.
- Broil in oven until browned on top.
Nutrition Facts : Calories 817.8, Fat 50.6, SaturatedFat 30.4, Cholesterol 391.6, Sodium 1477.5, Carbohydrate 25.4, Fiber 1.7, Sugar 7.4, Protein 63.8
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.
BAKED STUFFED SEAFOOD CASSEROLE
I love this easy casserole. I will be making this for our New Year's Eve dinner along with a nice steak. Prep time doesn't include time for cleaning your seafood.
Provided by MARIA MAC
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a well-buttered 9x13-inch baking dish, layer seafood in the order listed; cover with cheese.
- Mix together the Ritz cracker crumbs, butter and Worcestershire sauce; spread over the cheese, covering top.
- Bake uncovered at 350°F for 45 minutes. Serve the casserole with a wedge of lemon.
- .
STUFFED 6-SEAFOOD CASSEROLE
Make and share this Stuffed 6-Seafood Casserole recipe from Food.com.
Provided by cheeseburger
Categories One Dish Meal
Time 2h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Drizzle olive oil diagonally across 8 1/2 x 11" pan.
- Divide 1 butter stick into approximately 9 pads of butter and scatter over the bottom of the pan.
- Divide haddock into 1" thick pieces and layer above pads of butter leaving minimal spacing in the pan.
- Layer with Ritz Stuffing Mix* #1.
- (Will be needing 2 mixes).
- Stuffing Mix*:.
- 2 sleeves Ritz Crackers (crumbs) set aside in a mixing bowl.
- In a small pan, saute 2 Tablespoons Olive Oil, 1 stick of butter, 3 Tablespoons chopped onion and 2 pressed garlic cloves. When onions appear "clear", pour liquid mixture into mixing bowl containing cracker crumbs and mix well coating all crumbs.
- In a family size skillet pan, saute 2 Tablespoons Olive Oil, 1 stick of butter, 3 Tablespoons chopped onion and 3 pressed garlic cloves along with 1/2 pound shrimp, 1/2 pound bay scallops, 1/2 pound cubed imitation crabmeat, 1 pound whole baby clams (and optional 2 chopped lobster tails), if you have any leftover haddock, cut into smaller pieces and add to skillet as well. Let simmer on medium low for about 15 minutes and layer seafood mixture next into the pan.
- Add your second and final layer of Ritz Stuffing Mix*.
- Cover with foil and bake at 350°F for 60 minutes.
- Enjoy!
Nutrition Facts : Calories 760.6, Fat 57, SaturatedFat 27.2, Cholesterol 172.2, Sodium 1514.1, Carbohydrate 37.7, Fiber 1.4, Sugar 5.8, Protein 25.1
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