If I sea-food, I eat it! Especially when it’s delicious crab and shrimp smothered in cheese. This dish is a great side dish or as a main served with a big salad. It’s rich and gooey and the perfect balance of seafood and sharp cheddar cheese. You can also freeze this and dole out individual portions as needed.
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 cup dry white wine
- 1 juiced lemon
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 lb small or medium peeled and deveined shrimp
- 1 lb picked crabmeat (imitation is fine)
- 1 1/2 cup grated sharp cheddar cheese
- Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
- Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
- Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put it in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.
- Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
- Spray a casserole dish with cooking spray. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.
- Bake at 350 °F for about 25 to 30 minutes, until bubbly.
If freezing: Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze. When you’re ready to bake, completely thaw in the refrigerator.
Recipe from FoodNetwork.com