Prep 30 mins
Cook 15 mins
For me, this is the ultimate in comfort food. Rich and creamy, cheesy, and seafood all in one dish...how do you lose? I've been known to add a LOT more cheese if I'm in the mood, or toss in some Cajun seasoning to spice it up a bit. Prep time includes stove-top cooking time, cooking time is just the baking time.
- 1⁄2 cup butter (must be real butter, no margarine)
- 1⁄3 cup celery, chopped fine
- 1 cup white onion, chopped fine
- 1⁄2 teaspoon dried red pepper flakes
- 1⁄3 cup flour
- 2 egg yolks
- 1⁄2 teaspoon salt
- 8 ounces crabmeat, cooked and flaked
- 12 ounces shrimp, cooked, shelled, and deveined
- 1 (12 ounce) can evaporated milk
- 1⁄3 cup milk
- 12 ounces cheddar cheese, grated (use real cheese, not the pre-shredded stuff)
- Melt butter in medium frying pan.
- Add onions and celery and saute until soft.
- Meahwhile, in a small bowl, lightly beat egg yolks with salt and red pepper flakes and set aside.
- Add flour to pan, and mix well.
- Immediately add evaporated milk gradually, stirring constantly to thin flour mixture.
- Add regular milk, stirring constantly, until completely incorporated.
- Add egg yolk mixture, mix well, and cook 10 minutes, stirring frequently.
- Remove from heat; add the crab and shrimp and mix well.
- Add 8 oz. of the cheese and mix well.
- Pour mixture into a well-greased 3-quart casserole dish.
- Sprinkle remaining cheese over the top.
- Bake uncovered at 375F for 15 minutes, until cheese melts.
Oh my goodness, this is very rich but really quite good. I added a bit of garlic powder and chives. Served with a side of Company's Coming Baked Rice. I will make this again, as my husband really enjoyed it. Thx Felix!
Great recicpe! To add even more flavor, I added pinches of garlic salt and mustard powder. Also, presented it over white rice for a more complete dish.
I made this for Valentine's Day dinner. My DH hummed all the way through his meal. I made it just as it is written and was pleased at the simplicity. When I make this again...I will add a little garlic. That is just my preference. Because we live in high altitude...I had to adjust the baking time. Again...this is very much a keeper. Thank you for posting!