Inexpensivebuttastyimitationseafoodbake Recipes

IMPOSSIBLE SEAFOOD PIE

Steps:

• Preheat oven to 400°F.
• Lightly grease large pie plate (10 inch).
• Mix crabmeat, cheeses and onion in pie plate.
• Mix remaining ingredients in blender until smooth (15 seconds on high).
• Slowly pour liquid mixture into pie plate. Bake until golden brown for 35 to 40 minutes.
• Let stand 5 minutes before cutting.

AMAZING SEAFOOD CASSEROLE BAKE

Steps:

• Set oven to 350 degrees.
• Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
• In a large saucepan, melt butter over low heat until melted.
• Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
• Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
• Remove from heat and add/mix in the gruyere cheese until melted.
• Transfer the mixture into a large bowl.
• Add in the seafood and olives; mix until well combined.
• Transfer mixture to prepared casserole dish.
• Brush the top of the casserole with lemon juice.
• Sprinkle grated Parmesan cheese on top.
• At this point the casserole may be refigerated, and baked later.
• Bake for about 30 minutes, or until hot and bubbly.

MARITIME (CANADA) SEAFOOD CASSEROLE

Steps:

• In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
• Using slotted spoon transfer vegetables to a large bowl.
• In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
• Add shrimp and cook about 4 minutes.
• Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
• Place all seafood into large bowl.
• In large saucepan, melt butter over medium heat.
• Add flour and cook, stir for 2 minutes.
• Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
• Stir in cheese until melted.
• Add seafood, season with salt and pepper.
• Transfer into 3.5 L casserole dish.
• Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
• Spread topping over casserole.
• You can refrigerate the casserole at this point for up to 8 hours, or
• Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.

INEXPENSIVE (BUT TASTY) IMITATION SEAFOOD BAKE

Steps:

• In a 3 quart saucepan, melt 3 Tbsp butter medium heat. Add flour and stir until you have a pasty consistency. Add salt. Stirring constantly, bring to a light golden color.
• Add the milk all at once, whisking to blend and then stir almost constantly to keep the milk from sticking to the bottom of the pan. It will thicken, though it may take a few minutes. While stirring, add as much pepper as you like (I use a few twists of a pepper grinder. Add a couple of dashes of Tobasco, if using. Once mixture has thickened, remove from heat. I like the thickness to be such that if I dip a butter knife into it, the sauce clings but no thicker. If you need to thin it out, just add a small amount of milk.
• Melt remaining tablespoon of butter in a smaller skillet and stir fry the imitation crab or lobster for a few minutes until just a little browned. Don't overcook.
• Add seafood to white sauce and stir. Pour mixture into an oven pan - I used an 8x8 glass pan. Sprinkle cheese over top and put under the broiler for a few minutes just until the cheese starts to have little brown spots on it.
• I served it over a slice of homemade wheat bread - but I suspect it would be delicious over an english muffin or other bread.