[senior citizen]

SEAFOOD CASSEROLE

1 lb. crabmeat (or lobster meat if you can get it)
1/2 lb. scallops
1 1/2 sticks butter
2 pkg. Ritz crackers
(two sleeves of Ritz crackers crushed)
1 can cream of shrimp soup
(which has the tiny shrimp in it already)
3 shots Worcestershire sauce (Actually I used cooking sherry instead of worcestershire )
(I take this to be squirts, not shot glassfuls)
3 shots Tabasco sauce (ditto) (or eliminate as I did)

Rinse all of the seafood well and drain.......

Melt butter. Add Worcestershire sauce and Tabasco sauce. Add crushed cracker crumbs.

Layer 1/2 of crumb mixture on bottom of 2 1/2 quart casserole dish.

Mix scallops, crabmeat and soup, pour over crumbs, spread remaining crumbs on top.

Bake at 325 degrees for 35 minutes......or till hot and bubbly.

If you prepare it ahead and chill till ready to bake, increase the baking time a bit.....till hot and bubbly.

If you double this recipe, increase baking time........

Serve with nice large romaine salad and crusty French baguette bread..........

[Northstar]

Originally Posted by senior citizen

SEAFOOD CASSEROLE

1 lb. crabmeat (or lobster meat if you can get it)
1/2 lb. scallops
1 1/2 sticks butter
2 pkg. Ritz crackers
(two sleeves of Ritz crackers crushed)
1 can cream of shrimp soup
(which has the tiny shrimp in it already)
3 shots Worcestershire sauce
(I take this to be squirts, not shot glassfuls)
3 shots Tabasco sauce (ditto) (or eliminate as I did)

Rinse all of the seafood well and drain.......

Melt butter. Add Worcestershire sauce and Tabasco sauce. Add crushed cracker crumbs.

Layer 1/2 of crumb mixture on bottom of 2 1/2 quart casserole dish.

Mix scallops, crabmeat and soup, pour over crumbs, spread remaining crumbs on top.

Bake at 325 degrees for 35 minutes......or till hot and bubbly.

If you prepare it ahead and chill till ready to bake, increase the baking time a bit.....till hot and bubbly.

If you double this recipe, increase baking time........

Serve with nice large romaine salad and crusty French baguette bread..........

What time is dinner ?

[senior citizen]

Originally Posted by Northstar

What time is dinner ?

Another year? Hopefully.
I just corrected that Worcestershire to cooking sherry, which I used instead.
I see you have your knife and fork ready......and a bib? Cute.

[graciegirl]

Can you tweek this for a shellfish allergy? You gonna teach this kind of cooking at the Lifelong when you move here?

[senior citizen]

Originally Posted by graciegirl

Can you tweek this for a shellfish allergy? You gonna teach this kind of cooking at the Lifelong when you move here?

Please note I just added the fact that I substituted cooking sherry for the Worcestershire sauce (see original recipe).....

Worcestershire sauce has anchovies in it.......I prefer the flavor of cooking sherry.

Personally, if I had a shellfish allergy, I would not eat this or any other such dish. No one in my family has a shellfish allergy........

No plans to teach anything at all............this is a very simple recipe.
Just make the cracker crumb bottom and topping.......mix together the seafood with the shrimp soup, etc..........and bake.

What I am looking for is a nice "stuffing" for stuffed lobster.....or just the stuffing part for a casserole.......like breadcrumbs, corn bread crumbs, old bay seasoning........mixed with your choice of diced up seafood.....and baked in a casserole or "stuffed" into the empty lobster cavity......or to stuff into shell shaped ramekins.

Anyone out there have a favorite "mixture" which can include or eliminate the lobster.......just any seafood mix.
Thanks in advance.

[graciegirl]

Originally Posted by senior citizen

Please note I just added the fact that I substituted cooking sherry for the Worcestershire sauce (see original recipe).....

Worcestershire sauce has anchovies in it.......I prefer the flavor of cooking sherry.

Personally, if I had a shellfish allergy, I would not eat this or any other such dish. No one in my family has a shellfish allergy........

No plans to teach anything at all............this is a very simple recipe.
Just make the cracker crumb bottom and topping.......mix together the seafood with the shrimp soup, etc..........and bake.

What I am looking for is a nice "stuffing" for stuffed lobster.....or just the stuffing part for a casserole.......like breadcrumbs, corn bread crumbs, old bay seasoning........mixed with your choice of diced up seafood.....and baked in a casserole or "stuffed" into the empty lobster cavity......or to stuff into shell shaped ramekins.

Anyone out there have a favorite "mixture" which can include or eliminate the lobster.......just any seafood mix.
Thanks in advance.

I meant the part about teaching at the Lifelong as a very, VERY sincere compliment. Sometimes my typing comes across unkind. I didn't mean it so.

I often wonder if I am allergic to shellfish because I was raised inland in this country where fresh shellfish was unavailable in my childhood. When I had my first taste in my early twenties, I ate it for ten, fifteen years before I started itching and swelling and ignored those symptoms until I had a serious reaction and my airways swelled.

I think I annoyed you Senior, and I am sorry. I am almost always joking and some take me seriously when I don't mean to be taken seriously.

I am sorry.

Many residents with expertise in things share them with us by teaching a class at the Lifelong. I was hoping we could beg you to do so.

[senior citizen]

Well, so much for good intentions one of these lazy weekends......
they got me at removing the head sac and intestine, the roe.....the tomally?

I can see why this is eaten out in a restaurant...........

It’s a lot easier to stuff jumbo shrimp.....to bake (for me anyway). Stuffed shrimp is something easy.....but at least I found a recipe....see below.

If you can get some guys who aren’t afraid to boil the live lobsters........that could be done in an outdoor turkey roaster....with boiling water instead of oil.



BAKED STUFF LOBSTER NEW ENGLAND STYLE..........

• Servings: 2

Ingredients

• • 8 tablespoons unsalted butter
  • 3 tablespoons butter, melted ( for brushing)
  • 1 medium onion, finely diced
  • 2 sprigs tarragon, leaves picked and coarsely chopped
  • 2 sprigs Italian parsley, leaves picked and coarsely chopped
  • 4 ounces peeled raw maine shrimp or 4 ounces raw scallops or 4 ounces cooked crabmeat or 4 ounces lobster meat, cut into 1/2-inch dice
  • kosher salt or sea salt
  • freshly ground black pepper
  • 2 hard shell select lobsters ( 1 1/2 to 2 1/2 pounds each)
  • 3 ounces common crackers or 3 ounces oyster crackers or 3 ounces dried cornbread, crumbled

Directions

1. Preheat the oven to 425 degrees F.
2. Melt 8 tablespoons butter in a 9-inch skillet over medium heat.
3. Add the onion and cook for 5 minutes until soft but not browned.
4. Stir in the tarragon and parsley.
5. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute.
6. Remove from the heat and let cool slightly.
7. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat.
8. Season with salt and pepper.
9. With a cleaver of chef’s knife, split the lobsters in half lengthwise.

1. Remove and discard the head sac and intestine.
2. Remove the tomalley and the roe if present and place in a small bowl.
3. Break into small pieces using a fork.
4. With the back side of a knife, crack the center of each claw on 1 side only.
5. Season the lobsters lightly with salt and pepper.
6. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
7. The tomalley and roe are optional for the stuffing.
8. If you want to include them, mix them into the seafood mixture.
9. Gently fold the crumbled crackers into the mixture.
10. Divide the mixture evenly between 2 lobsters.
11. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again.
12. Do not pack the stuffing tightly, or it will affect the even baking of the lobster.
13. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.
14. Bake until the lobster is cooked through and the stuffing is crisp and golden.
15. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.

[senior citizen]

Originally Posted by graciegirl

I meant the part about teaching at the Lifelong as a very, VERY sincere compliment. Sometimes my typing comes across unkind. I didn't mean it so.

I often wonder if I am allergic to shellfish because I was raised inland in this country where fresh shellfish was unavailable in my childhood. When I had my first taste in my early twenties, I ate it for ten, fifteen years before I started itching and swelling and ignored those symptoms until I had a serious reaction and my airways swelled.

I think I annoyed you Senior, and I am sorry. I am almost always joking and some take me seriously when I don't mean to be taken seriously.

I am sorry.

Many residents with expertise in things share them with us by teaching a class at the Lifelong. I was hoping we could beg you to do so.

************************************************** ********

I didn't take it any particular way. Just no plans on my part.
You did not annoy me.

My sister in law was very involved with her O.L.L.I. in Arizona.......
It was "her life".....she is a retired 4th grade classroom teacher.

Actually, TV's Osher Institute of Lifelong Learning has so much MORE than hers did. The one in TV is HUGE as far as choices.........

If my airways swelled, I also WOULD stay away from shellfish.

[kittygilchrist]

Gracie, I knew you meant it as a compliment and I would like to take a cooking class. I like this recipe because it looks simple to prep and sounds yummy.
Kitty
ps "Never apologize. It's a sign of weakness."
Leroy Jethro Gibbs
(I don't agree with that, but on the TV show he's the infallible hero.)

[asianthree]

thanks for dinner menu tonight...just bought lobster and crab

[Schaumburger]

Senior Citizen, This recipe sounds great. I will have to try this. This would be especially good to make for Fridays during Lent for those of us who try to stay meatless during that season. Thank you for posting this.

[Schaumburger]

Senior Citizen, I forgot to ask earlier -- how many servings does this casserole make? And have you tried freezing the leftover casserole?