Title: Seafood Casserole #4
Categories: Casserole
Yield: 8 Servings

1 1/2	c	Crabmeat
2		Dozen oysters; heated in own liquid; then drained
1/2	lb	Shrimp; peeled, deveined
4	tb	Butter or margarine
1	sm	Onion; minced
1		Clove garlic; mashed
1/2		Lemon; juice of
1	pn	Nutmeg
1/2	c	Cracker crumbs
		Grated American cheese
		Salt & pepper to taste
SAUCE
2	tb	Butter
2	tb	All-purpose flour
1	c	Milk
1/2	ts	Salt
2	dr	Tabasco sauce

In a heavy saucepan over medium heat, melt butter; add onion and garlic. Cook until tender. Add shrimp; cook 4 to 5 minutes or until shrimp turn pink. Season with salt and pepper; set aside to cool.

In a bowl, combine drained oysters and shrimp mixture, crabmeat, lemon juice and nutmeg. Salt and pepper to taste; set aside.

Sauce: In a small saucepan, melt butter over low heat; blend in flour. Gradually add milk, stirring until smooth. Season with salt and Tabasco sauce.

Butter a small baking dish; in alternate layers arrange half combined seafood mixture, then half the cream sauce, cracker crumbs and cheese. Repeat layers. Bake in a preheated 350 degree oven for 20 minutes.

From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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