Shrimp and Crabmeat Casserole

Ingredients

• 2 pounds fresh shrimp
• 1 can frozen crabmeat or fresh
• 1 cup celery, cut fine
• 2 tablespoons Worcestershire sauce
• 1 green pepper, minced
• 1 can mushroom soup
• 3 tablespoons vinegar or lemon juice
• 1 1/2 sticks butter or margarine
• 9 tablespoons flour
• Salt to taste
• Milk to make cream sauce

Method

1. 1

   First clean shrimp, getting out the dark vein.

2. 2

   Drop in boiling water to which salt and 3 tablespoons vinegar or lemon juice have been added.

3. 3

   Boil for 7 to 10 minutes.

4. 4

   Open crab meat going through it thoroughly to get out any shell particles.

5. 5

   Cook or steam the pepper and celery in a very small quantity of water until tender.

6. 6

   Make cream sauce of the melted butter and flour, blending over low heat.

7. 7

   Add milk, stirring constantly, then mushroom soup.

8. 8

   Season with salt, lemon juice and Worcestershire sauce.

9. 9

   Add cooked celery and pepper to cream sauce mixture.

10. 10

    Pour a small quantity of the cream mixture into casserole, add the mixed shrimp and crabmeat, pour the remaining sauce on top and bake in hot oven for 30 to 35 minutes (375°).

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

SHRIMP AND CRABMEAT CASSEROLE 2 pounds fresh shrimp Salt to taste 1 can frozen crabmeat or fresh 3 tablespoons vinegar or 1 cup celery, cut fine lemon juice 2 tablespoons Worcestershire 1 green pepper, minced sauce Juice of half lemon 9 tablespoons flour 1% sticks butter or margarine Milk to make cream sauce 1 can mushroom soup First clean shrimp, getting out the dark vein. Drop in boiling water to which salt and 3 tablespoons vinegar or lemon juice

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