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Seafood Casserole

Microwaverina's picture
  Frozen rock lobster tails 2
  Scrod fillets 1 Pound
  White wine 1⁄4 Cup (4 tbs)
  Canned alaska king crab/2 packages, 6 ounces each frozen crab, thawed 13 Ounce (2 cans, 6 1/2 ounces each)
  Condensed cream of shrimp soup 1 Can (10 oz)
  Condensed cream of mushroom soup 1 Can (10 oz)
  Whipping cream 1⁄2 Cup (8 tbs)
  Sherry 2 Tablespoon
  Pepper 1 Dash
  Butter/Margarine 2 Tablespoon
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Paprika To Taste

2. Cut scrod into serving pieces. Place in a 1 1/2-quart glass baking dish. Add wine. Cover with plastic wrap. Cook in microwave oven 5 minutes at HIGH. Drain and break up into small pieces.
3. Combine lobster, scrod, crab, condensed soups, cream, sherry, and pepper in a 1 1/2-quart glass casserole. Insert Temperature Probe in center of mixture, being careful that it does not rest on bottom of casserole. Cook uncovered in microwave oven set at 155°F and at HIGH.
4. Melt butter in a 2-cup glass measuring cup in microwave oven (45 seconds at HIGH). Add crumbs and Parmesan cheese. Mix well and sprinkle over seafood mixture. Sprinkle paprika over all.

Recipe Summary

Main Dish

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