Christmas

Julie's Deviled Seafood

September 20, 2012
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

  • Makes 6 to 8 servings
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
In This Recipe
Directions
  1. 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.

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Review
inpatskitchen

Recipe by: inpatskitchen

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!