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A little bit about this recipe...
I originally posted this at F.com, but have since adapted it to better suit our taste. This is comfort food at its finest, and is good served by itsel...
Read more |
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Prep Time30 Minutes |
Cook Time15 Minutes |
Servings8 |
1/2 cup butter (must be real butter, no margarine)
1/3 cup celery, chopped fine
1 cup white onion, chopped fine
1 cup red bell pepper, diced
1/3 cup flour
1/2 teaspoon dried red pepper flakes
2 egg, yolks
1/2 teaspoon salt
8 ounces crabmeat, cooked and flaked
1 pound shrimp, cooked shelled and deveined
1 (12 ounce) can evaporated milk
1/3 cup milk (at least 2%)
12 ounces cheddar cheese, grated (use real cheese, not the pre-shredded stuff)
Step 1 |
Preheat oven to 375F. Melt butter in a large skillet over medium heat; add onion, celery and red bell pepper and saute until soft, about 5 minutes. |
Step 2 |
Meanwhile, in a small bowl whisk together egg yolks, red pepper flakes, and salt. |
Step 3 |
When vegetables are tender, add flour to pan and mix well. |
Step 4 |
Immediately slowly add evaporated milk, stirring constantly, to thin flour mixture; then add regular milk in the same way. |
Step 5 |
Add egg yolk mixture and cook, stirring frequently, for 10 minutes. |
Step 6 |
Remove pan from heat; stir in crab, shrimp and 8 ounces of cheese and mix well. |
Step 7 |
Pour into a greased 3-quart casserole dish and top with remaining cheese. |
Step 8 |
Bake, uncovered, for 15 minutes, or until cheese melts. |
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