Description
This is a fantastic recipe that i developed many years ago. It began at first as crabmeat au gratin & recently i decided to also add shrimp, which greatly improved an already great dish. Also, instead of a mild chedder, i sometimes use the 4 or 6 blend of shredded cheese, either kraft or sargento.
Ingredients
- Backfin Crab Meat
- Unseasoned Breadcrumbs
- Eggs
- Butter
- All-purpose Flour
- Heavy Whipping Cream
- White Port
- Cooked Shrimp
- Mild Cheddar Cheese
- Salt
- Pepper
- Onion Powder
- Garlic Powder
- Dried Thyme
- Dried Parsley Flakes
- Paprika
Instructions
- Place crabmeat into large mixing bowl
- Add only 1 cup unseasoned bread crumbs, eggs, butter or margarine, flour, heavy whipping cream, port wine or cream sherry, only 1 / 2 cup grated mild cheddar cheese, salt, pepper, onion powder, garlic powder, thyme, & parsley flakes
- Mix well with large spoon
- Place into a well-greased oven-proof baking dish or casserole
- Push the shrimp down into the mixture distributed evenly& then cover the holes with the mixture
- Sprinkle top with additional bread crumbs& cheese
- Sprinkle top with paprika
- Place, uncovered, into preheated 400 degree oven 15 to 20 minutes, or until cheese is melted& top is a light golden brown, but not burned