Seafood Casserole PDF Print E-mail
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Thursday, 23 June 2011 00:11

Lory 6 slices bacon 1 ½ cups onion, finely chopped 1 ½ cups bell pepper, finely chopped 2 cups stale (or fresh) French bread cubes, toasted 4 eggs 12 oz Half & Half 2/3 cup water 1 tsp salt ½ tsp black pepper 2...

 

  • 6 slices bacon
  • 1 ½ cups onion, finely chopped
  • 1 ½ cups bell pepper, finely chopped
  • 2 cups stale (or fresh) French bread cubes, toasted
  • 4 eggs
  • 12 oz Half & Half
  • 2/3 cup water
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 TBS ketchup
  • 2 tsp Worcestershire sauce
  • ½ tsp Tabasco sauce
  • 8 oz seafood cocktail sauce
  • ½ cup sherry
  • 2 pounds cooked shrimp, peeled and deveined
  • 2 cups lump or claw crabmeat, picked free of shells
  1. Fry bacon until very crisp, crumble and set aside
  2. Sauté onion & bell pepper in small amount of bacon grease
  3. In separate bowl beat eggs and next 9 ingredients
  4. Add crumbled bacon, onion and bell pepper, bread, and seafood
  5. Pour entire mixture into greased casserole and bake uncovered at 325? for 1 hour

Serves 10-12

 

Last Updated on Tuesday, 19 July 2011 03:15