Crab And Oyster Company Casserole Food

COMPANY CRAB CASSEROLE

Steps:

• Preheat oven to 375.
• Pour milk over bread crumbs to soften; add remaining ingredients except eggs.
• Stir in eggs.
• Pour mixture into a well-greased loaf pan or a 6x8 inch casserole.
• Set the dish in a container of hot water and bake for about 45 minutes or until an inserted knife come out clean.

SHRIMP AND CRABMEAT SEAFOOD CASSEROLE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
• Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
• Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
• Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
• Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
• Bake the casserole in the preheated oven for 20 minutes.
• Turn on the broiler for a minute to achieve a brown and attractive top.
• Serve immediately and enjoy.

CRAB AND OYSTER COMPANY CASSEROLE

Steps:

• Drain oysters and reserve liquor.
• Cook oysters in melted butter till edges just begin to curl. Remove from heat.
• Add crab meat and fold gently.
• Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
• Gently sir in rice and wild rice. Set aside.
• In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
• Turn mixture into well greased 2 quart casserole.
• Pour liquid over mixture.
• Top with ham. Sprinkle with parsley. Dot with butter.
• Bake at 350 till heated through, approximately 25-30 minutes.

CRAB AND OYSTER BISQUE

Steps:

• In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.
• Stir in Worcestershire sauce, Cajun seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl. Serve with oyster crackers; sprinkle with parsley.

OYSTER CASSEROLE

Steps:

• In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.