Individual Seafood Casseroles |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My husband can't get enough of these mini casseroles and is disappointed when there aren't leftovers. This dish is a mainstay on my holiday menus. Ingredients:
1/3 cup chopped onion |
1/3 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 cup 2% milk |
1 cup heavy whipping cream |
3 tablespoons each finely chopped sweet red and green pepper |
2 teaspoons curry powder |
1 teaspoon ground mustard |
1/4 teaspoon each ground ginger, ground turmeric and dried thyme |
1/2 teaspoon lemon juice |
3 to 5 drops hot pepper sauce |
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1 can (6 ounces) tuna, drained and flaked |
1/4 pound cooked medium shrimp, peeled and deveined |
2 hard-cooked eggs, chopped |
topping: |
1/2 cup shredded cheddar cheese |
1/4 cup dry bread crumbs |
1/4 teaspoon garlic powder |
1 tablespoon each chopped sweet red and green pepper |
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the peppers, seasonings, lemon juice and pepper sauce until blended.
2. Remove from the heat; add the crab, tuna, shrimp and eggs. Transfer to six greased ovenproof 10-oz. dishes.
3. In a small bowl, combine the cheese, bread crumbs and garlic powder. Sprinkle over seafood mixture.
4. Bake, uncovered, at 350° for 15 minutes. Sprinkle with peppers. Bake 5-8 minutes longer or until heated through and edges are bubbly. Yield: 6 servings.
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