Maritime (Canada) Seafood Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups water
  • 1
    cup chopped celery
  • 34
    cup finely chopped onion
  • 12
    lb shrimp
  • 12
  • 1 12
    cups cooked lobster meat
  • 1 12
    cups cooked crabmeat
  • 3
    tablespoons butter
  • 3
    tablespoons all-purpose flour
  • 1
    cup light cream
  • 1 12
    cups shredded cheddar cheese
  • 14
    teaspoon salt
  • 14
  • 1
    cup shredded cheddar cheese
  • 12
    cup fresh breadcrumb (or cracker crumbs)
  • 2
    tablespoons melted butter
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DIRECTIONS

  • 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.
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