Main Dishes, Seafood

Baked Seafood Imperial

  • 1/4 cup Butter
  • 1/4 cup Flour
  • 2 cups Milk
  • 1 teaspoons Salt
  • ~ Pepper
  • 1 Eggs
  • Dash Cayenne pepper
  • 1 cup Bread crumbs, soft
  • 3/4 pound Shellfish
  • 1 teaspoon Parsley
  • 2 teaspoons Onions, minced
  • ~ Bread crumbs, buttered
  • ~ Paprika

    • Shellfish can be mix of scallops and crabmeat.

    Melt butter; blend in flour. Add milk gradually, stir in salt, pepper and cayenne pepper. Cook over low heat,stirring constantly, until thickened; add egg and cook 1 minute longer. BE CAREFUL NOT TO BOIL OR EGG WILL CURDLE. Remove from heat; add soft bread crumbs, shellfish, parsely and onion.

    Mix well; pour into well-greased square casserole.top with buttered bread crumbs; sprinkle with paprika. Bake @ 400 about 20 minutes or bubbly.

    Serves 3 to 4.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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