Seafood Casserole

Ingredients

• 1 pound crabmeat
• 1 pound scallops
• 1 pound shrimp
• 6 hard boiled eggs, sliced
• 1 package frozen peas, cooked
• 1 large can mushrooms, cut up
• 1 large can pimiento, cut
• 1/2 to 2/3 cup sherry (if desired)

Method

1. 1

   Make cream sauce using liquid from scallops, shrimp, peas, and mushrooms (with milk, if necessary).

2. 2

   Three or four cups of sauce will be needed.

3. 3

   Combine sauce, egg, peas, pimiento, mushrooms, and seafood.

4. 4

   Pour into buttered baking dish.

5. 5

   Cover with a generous sprinkling of buttered bread crumbs.

6. 6

   Heat thoroughly in a moderate oven.

7. 7

   Serve hot with a tossed salad and hot rolls with fresh fruit or an ice for dessert.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 30. The excerpt below is the record exactly as published.

SEAFOOD CASSEROLE 1 pound crabmeat 1 pound scallops 1 pound shrimp 6 hard boiled eggs, sliced 1 package frozen peas, cooked 1 large can mushrooms, cut up 1 large can pimiento, cut Y% to 2/3 cup sherry (if desired)

Cook this with the app: pantry check, scaling, and the assistant.