Cajun Crab Casserole Food

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

CAJUN SEAFOOD AU GRATIN

Steps:

• Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
• The cream will rise before it begins to boil; just stir it to keep it from overflowing.
• Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
• Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
• Mix well and let cook 2-3 minutes.
• Gently fold in the crab meat (you paid a premium price for it, so don't destroy those precious lumps).
• Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
• Preheat the broiler.
• Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
• Sprinkle the top with the Parmesan cheese and glaze under the broiler.
• Serve immediately.
• *******Additional Notes:.
• This dish should really be prepared fresh.
• It doesn't take long to make, and your guests or family will enjoy watching you prepare it.
• You don't have to use all three kinds of seafood, either.
• Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.

BUNCH'S CRAB CASSEROLE

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
• In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
• Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

CAJUN CRABMEAT CASSEROLE

Steps:

• In a saucepan, melt butter over medium heat; add in scallions, celery, bell pepper, and garlic; cook/stir until vegetables are just tender.
• Remove pan from heat; add 2 1/2 tablespoons mayonnaise, mustard, parsley, Worcestershire sauce, salt, cayenne, and Tabasco; stir until blended.
• Add in the egg; whisk until the mixture is smooth.
• Add the crabmeat; toss gently; scrape mixture into a greased 1 1/2 quart casserole dish.
• Pour the cream over the mixture; spread the remaining mayonnaise evenly over the top; sprinkle with paprika.
• Bake in a 350° oven for about 20 minutes or until bubbly and golden brown.
• Serve immediately.