CHEF JEFF: One Byte At A Time — Shrimp And Crab Casserole

People who grew up in the ’60s and ’70s ate a lot of casseroles. I know because that’s my generation. I can’t vouch those who came later but suspect that’s also the case for them.

We used to have casseroles — or hotdishes as they are called around here — for school hot lunch and at home when I was a kid. If it was during the week, it usually was made with hamburger. But if it was Friday, we could count on tuna.

That’s probably why I’m still a big fan of tuna casserole. I could eat it once a week, if not more.

But tuna isn’t the only seafood that I like in a casserole. Here is one that I found in a magazine years ago that combines shrimp and crab along with green pepper, onion, celery, mayonnaise and a little Worcestershire sauce.

It’s perfect for those observing Lent. Heck, I bet even non-Catholics would like this one.

Hot Seafood Casserole
1 green pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
1 6-ounce can crabmeat, flaked
1 pound shrimp, cleaned, cooked, cut in small pieces
|½ teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup mayonnaise (see note)
1 cup buttered Ritz-style cracker crumbs (see note)
Preheat oven to 350 degrees. Combine green pepper, onion, celery, crabmeat, shrimp, salt, pepper, Worcestershire sauce and mayonnaise in a medium-sized bowl. Mix Gently. Spoon into an 8-inch-square baking dish or individual ramekins. Sprinkle with cracker crumbs.  Bake for 30 minutes.
Yield: Serves 4 to6.|
Tip: This dish is is also good with ¼ cup cooking sherry added to the seafood mixture before baking.
Note: Substitute low-fat mayonnaise and crackers to reduce calories if desired.

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