Crab And Shrimp Creamy White Cheese Casserole Recipes

CRAB AND SHRIMP CREAMY WHITE CHEESE CASSEROLE

Steps:

• Instructions For Roasting the Hatch Chiles Preheat oven to 425˚F. Line a baking sheet with tin foil. This will help evenly roast the Hatch Chiles. Place Hatch Chiles in the oven, on the middle rack, and roast for 10 minutes. Flip and roast for another 10 minutes. Chiles will begin to blacken and blister. Remove chiles from the oven. While they are still hot, place them in a bowl and cover with the tin foil. This is called "steeping." Leave the chiles to rest in the covered bowl for another 5-10 minutes. This method makes it very easy to remove the outer skin. Once the chiles have finished steeping and are cool to the touch, the skin should peel off from the inner flesh. Massage the chiles to loosen the outside skin and discard. Scrape out the seeds from inside. The seeds are the hottest part of the chile. Dice the roasted chiles and set aside. For the Casserole Preheat the oven to 350˚F. Melt the butter in a sauce pan over medium heat. Add the sage and simmer for 5 minutes until the sage starts to turn crispy and the butter turns brown. Remove the sage and place on a paper towel to drain the excess butter. Add the flour and stir until it begins to bubble. Add the milk, bring to a simmer stirring consistently until the sauce thickens. Reduce the heat and add the white wine and onions and cook for 2 minutes. Add the garlic and cook for another minute until fragrant. Add the shredded cheese and spices and cook until melted. Add the shrimp and crab meat and mix to combine. Add the diced Hatch Chiles and mix to combine. Cook the pasta per the package instructions. Add the cooked pasta to the seafood mixture and then pour into a greased baking dish. Combine all ingredients for the topping. Add topping to the baking dish and bake for 18 minutes. Turn the broiler to high for the last 2 minutes to brown the top. Top with crispy sage and enjoy!

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.

CRAB AND SHRIMP CASSEROLE

Steps:

• 1. Preheat oven to 350.
• 2. In a large bowl, combine the soup, milk, dill weed, seasoned salt and mayonnaise. Stir with a whisk until smooth. Stir in the crabmeat, shrimp, pasta shells, half of the cheese and half of the fried onions.
• 3. Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Cover with foil and bake for 25 minutes. Uncover and sprinkle French fried onions over the top. Return to oven and bake for 10 minutes.

SHRIMP AND CRAB CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
• Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

CRAB & SHRIMP CASSEROLE

Steps:

• Melt stick of butter over low heat, add flour and stir until well blended.
• Remove from heat and gradually stir in milk and return to heat.
• Cook stirring constantly until thick and smooth.
• Stir in cheese whiz and sherry and remove from heat.
• Fold in crab and shrimp and pour into buttered casserole dish.
• Crush the crackers and stir into the 2 tbsp of melted butter.
• Sprinkle the buttered cracker crumbs over the top of the casserole and sprinkle with paprika if desired.
• Bake at 350 degrees until crumbs are lightly browned and casserole is bubbly.
• Note: 3 1/2 lbs raw shrimp= 2 lbs cooked shrimp.
• Also you can make this ahead of time and freeze minus the cracker topping until ready to use and thaw completely before baking.
• Because it makes such a large amount you can also divide in half and use one now and freeze the other dish.

CREAMY SHRIMP AND CRAB BISQUE

Steps:

• In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
• Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!