What is your best seafood casserole recipe?

Question

Creamy, and not too rich using crab, scallops and shrimp...

Answer 1

I got a seafood lasagna recipe from epicurious.com that was really good.

Answer 2

You can modify the sauce used, if you want. I sometimes make it with a carbonara. Good luck, and enjoy!


Seafood Lasagna

9 to 12 lasagna noodles
1/2 tsp. dried tarragon, crushed
3 c. white sauce
2 c. shredded Mozzarella
3/4 c. Parmegiano-reggiano cheese
1 1/2 lbs. mixed seafood
Sauteed fresh mushrooms (optional)

(Such as shrimp, crab meat, scallops, firm fish). Cook noodles and drain. Prepare white sauce by melting 6 tablespoons butter and adding 6 tablespoons flour. Let cook a minute or two. Whisk in 3 cups milk and whisk constantly until mixture is thickened. Remove from heat. In a greased 9 x 13 inch pan layer 1/3 noodles, 1/2 the seafood, 1/3 each of the Mozzarella and Parmegiano-reggiano cheese and white sauces. Repeat.
Top with remaining noodles, white sauce and cheeses. Bake uncovered at 350 degrees for 30 minutes or until bubbly. Let stand before cutting. NOTE: If using mushrooms add to the seafood when assembling lasagna.

Answer 3

Had me until you said creamy and not rich. I will give you this one to try....
Shrimp and Crabmeat Au Gratin
8 tablespoons butter
1 pound lump crabmeat
2 pounds peeled, deveined shrimp
1 center rib of celery
2 large onions
2 green onions
2 tablespoons of parsley
1 can cream of mushroom soup
1 can of mushroom stems and pieces, better to use fresh though
1 cup of grated American cheese
half cup of vermouth or white wine
Saut'e onions, green onions and butter until soft. Add shrimp: cook until pink. Add crabmeat, soup and mushrooms. When well blended, add parsley, cheese and vermouth or wine. Put into a casserole dish, sprinkle the top with some seasoned bread crumbs, place in oven, with another pat of butter on top, bake at 350 degrees until a light golden brown.
You can try using your own substitutions for the high fat content, however, will not taste as good. Scallops may also be used with the recipe.

Answer 4

Ingredients
Green Rice:
3-1/3 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups uncooked white rice
1 sweet red pepper, thinly sliced
1 container (7 ounces) prepared pesto (3/4 cup)
Garlic Shrimp:
2 tablespoons oil
3 cloves garlic, coarsely chopped
1-1/4 pounds small shrimp (1-1/2 pounds with shells)
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
1. Rice: In saucepan, bring water, salt and pepper to a boil. Add rice. Reduce heat to low; cover and cook 15 minutes. Sprinkle red pepper over rice. Cover; cook 5 minutes. Reserve 2 tablespoons pesto for shrimp. Stir remainder into rice; keep warm.

2. Shrimp: Meanwhile, in 12-inch skillet, heat oil over medium heat. Add garlic; cook 3 minutes. In bowl, mix shrimp, salt, pepper, reserved pesto.

3. Increase heat to medium-high. Add shrimp; saute 4 to 6 minutes.

4. Transfer rice to platter. Top with Garlic Shrimp and liquid from skillet. Serve immediately. Makes 6 servings.

Answer 5

Cataplana. A Portuguese dish that can be made with fish or meat. My family make it with a mixture of salmon, white fish, clams, prawns chourico and chicken

Answer 6

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 7

YUCK!, who are you mad at?