Stingray Casserole Recipes

IMPERIAL CRAB CASSEROLE

Steps:

• 1. Preheat oven to 400^. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
• 2. Heat 5 Tablespoons of the butter in a 2 qt. saucepan over medium-high heat. Add flour, and cook, stirring until smooth, about 2 minutes;making a roux. Whisk in the cream and bring to a boil; reduce heat to medium, and cook, stirring until thickened, about 10 minutes.
• 3. Remove from heat and stir in crabmeat, half the bred crumbs, bell pepper, onion, half the parsley, sherry, lemon juice, worcestershire, half the paprika, cayenne, mustard salt and pepper.
• 4. Divide mixture into prepared ramekins or casserole dish; place ramekins on a baking sheet set aside. --- In a small bowl, mix remaining butter, crumbs, and paprika until evenly coated; sprinkle on top of casserole or ramekins. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle any remaining crumb mixture over each serving if any is left. Serve hot with toast if desired on the side. Enjoy!

STEAMED STINGRAY WITH LEMONGRASS, GINGER, ORANGE AND LIME

Steps:

• Discard tough leaves and woody base of the lemongrass. Thinly slice the tender portion of the lemongrass stem.
• In the base of a steamer, combine lemongrass, orange juice, lime juice and ginger; bring to a boil.
• Arrange stingray on steamer rack or basket, fit to pan, and cover tightly. Reduce the heat and steam for 5 minutes or just until the stingray "flakes" easily when tested with a fork. If rack will not hold all of the stingray at one time, steam in two batches.
• Using a wide slotted spatula, carefully transfer the stingray from the steamer rack to heatproof platter or individual serving plates; keep warm.
• Turn up the heat to high and cook juices uncovered for 10 to 15 minutes or until it becomes sauce, reduced by about half (it should have the consistency of syrup).
• Strain sauce over fish. Garnish with lime slices and chives.

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.