By Alison Pinto
Ingredients
1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 cup butter
1/2 cup all-purpose flour
1/4 kilo fresh crab meat
4 cups water
1/4 kilo medium shrimp - shelled and deveined
1/4 kilo shelled fish and pomfret fillets (in the ratio of 50:50)
1-1/2 cups milk
1/2 cup shredded sharp Cheddar cheese
1/2 tablespoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/4 cup grated Parmesan cheese
Method:
- In a heavy pan, saute the onion and the pepper in 1/4 cup of the butter or margarine.
- Cook until tender.
- Stir in 1/4 cup of the flour and cook over medium heat for 10 minutes, stirring frequently.
- Add the crabmeat and stir well.
- Lightly grease the baking dish.
- Press this mixture into the bottom of the baking dish and set aside.
- In a large vessel, bring the water to a boil.
- Add the shrimp, shellfish and pomfret.
- Simmer for 3 minutes.
- Drain and reserve 1 cup of the cooking liquid and set the seafood aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy saucepan, melt the remaining 1/4 cup butter over low heat.
- Stir in the remaining 1/4 cup flour.
- Cook and stir constantly for 1 minute.
- Gradually add the milk plus the 1 cup reserved cooking liquid.
- Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly.
- Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce.
- Add the cooked seafood and stir gently.
- Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese.
- Bake in the preheated oven for 30 minutes or until lightly browned.
- Serve immediately.
Non Veggies Index
