More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Christmas Seafood Casserole

SUBMITTED BY: Rose PHOTO BY: Erin

"This is passed down to me from my aunt. Serve with tossed salad if desired."

RECIPE RATING:

Read Reviews (10)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons butter
1 cup chopped onions
1 1/2 cups chopped celery
2 1/2 cups milk
6 tablespoons all-purpose flour
1 1/2 teaspoons butter
4 ounces Cheddar cheese, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 pound crabmeat
1/4 pound lobster meat
1/4 pound medium shrimp
1/4 pound scallops

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

ADVERTISE WITH US

REVIEWS

Reviewed on Dec. 22, 2005 by OSuzyQ

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

OSuzyQ
Dec. 22, 2005

I was absolutely prepared to love this recipe, but sadly it fell short. We had intended to make it for Christmas this year, but fortunately we previewed it beforehand, and decided not to make it. The taste was just fine, but the problem was that the cheese sauce somehow overpowered the taste of the wonderful (and very expensive) seafood to the point where our guests were unable to even tell that there was crab and lobster meat in it! This might be a lovely dish to make with less expensive seafood, but for what it costs to put this one together you at least want your guests to know that you've used the very best. Instead it comes across as if it is hiding less expensive or (horrors) immitation seafood. This would be a lovely sauce to make with firm white fish fillets. If you do decide to make it with scallops, remember that when scallops cook they release quite a lot of water, so make sure your sauce is VERY thick when you put it into the oven (do this by gradually adding the milk to the sauce, and leave much of it out!). Some parsely flakes might also add to the appeal of the presentation. Without it it does look rather like macaroni and cheese.

Was this review helpful? [ YES ]
8 users found this review helpful

I was absolutely prepared to love this recipe, but sadly it fell short. We had intended to... MORE

Reviewed on Dec. 29, 2003 by SOMERTYME

This was a very yummy, but very rich recipe. I used it as an alternative to my other main... MORE

Reviewed on May 11, 2006 by GOV

This was very good, it was a big hit with everyone. Would be much better served on pasta,... MORE

Reviewed on Jan. 2, 2008 by sugarcubes

Solution for thickening... This is how you make a roux or white sauce, but in reverse. Look... MORE

Reviewed on Mar. 17, 2007 by Peg T

This might be better to serve in individual baking dishes. Mine came out more like a sauce to... MORE

Reviewed on Dec. 15, 2006 by Rhonda Brock Fuller

This was delicious, I omitted the scallops and just used extra shrimp(not fond of scallops).... MORE

Reviewed on Dec. 27, 2005 by Florence

I tripled the seafood and doubled the other ingredients to serve 16 people. It was a very... MORE

Reviewed on Feb. 20, 2005 by YIPEEASTIN

This is the best seafood casserole recipe I have ever tried. MORE

Reviewed on Sep. 5, 2008 by cjscott

This is a really wonderful recipe. You can switch around the seafood as much as you please. ... MORE

Reviewed on Dec. 28, 2006 by Erin

This was a VERY tasty dish. I added a little more seafood & cheese to it. It is pretty runny... MORE

User Name	Password

Remember me? Forgot password?

Top Related Articles