Author Notes
This seafood casserole was one my mom would make for Christmas, as part of a buffet and for company during the year. I believe it was an adaptation of James Beard's Deviled Crab recipe. It's very, very rich and very retro but oh so good! Mom used lobster meat in this but feel free to use more reasonably priced langoustines in its place. —inpatskitchen
Ingredients
-
1 cup
finely chopped celery
-
1
medium red bell pepper, finely minced
-
1 cup
finely sliced green onion
-
16 ounces
king or lump crabmeat, well picked over( mom really liked king)
-
16 ounces
cooked lobster meat or langoustines, chopped
-
16 ounces
cooked shrimp (preferably wild Gulf), chopped
-
1/4 cup
chopped fresh flat leaf parsley
-
2 1/2 cups coarsely crushed saltines
-
1 teaspoon
salt
-
1 1/2 teaspoons dry mustard
-
1/2 cup
heavy cream
-
1 cup
(2 sticks) butter, melted
-
Tabasco sauce to taste
Directions
-
Combine all the ingredients and pour them into a lightly buttered 2 quart baking dish. Bake uncovered in a pre heated 350F oven for 25 to 30 minutes.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
See what other Food52ers are saying.