Shrimp and Crab Meat Casserole Recipe

Serves/Makes: 6

Ingredients:

• 2 cups cleaned fresh shrimp
• 1 cup crab meat or scallops
• 12 slices buttered bread
• 1 cup chopped celery
• 1/2 cup chopped onion
• Small can mushroom pieces
• 1 cup mayonnaise
• 2 2/3 cups milk, divided
• 4 eggs, beaten
• 1 can cream of mushroom soup
• 2/3 cup grated Cheddar cheese
• 1 small jar chopped pimientos

How to cook Shrimp and Crab Meat Casserole:

• Remove crust from bread. Place 6 buttered slices in greased 9 x 13-inch baking dish.
• Saute onions and celery in butter until golden. Remove from heat and add shrimp, crab (or scallops), mushrooms and mayonnaise. Mix lightly.
• Spread mixture on bread in pan. Place remaining buttered bread slices on top.
• Add milk to beaten eggs. Pour over bread, cover and refrigerate overnight.
• WHEN READY TO BAKE – Dilute soup with 2/3 cup milk and pour over casserole. Sprinkle with cheese and chopped pimientos.
• Bake, uncovered, at 325°F (165°C) for 1 hour or until set. Cover with foil if it begins to brown too fast.
• Serve the Shrimp and Crab Meat Casserole on a green salad and with grilled sourdough bread.

Notes:
The Shrimp De Jonghe recipe very easy to prepare and so good! This is good served with rice pilaf and a salad.

Comments:
Shrimp De Jonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course.

This recipe for Shrimp and Crab Meat Casserole serves/makes: 6

Main Ingredient: Seafood Mix
Preparation Method: Baked
Cuisine: American