Category: Casserole

1 1/2 cup Crabmeat

2 Dozen oysters, heated in own liquid; then drained

1/2 lb Shrimp, peeled, deveined

4 tbsp Butter or margarine

1 small Onion, minced

1 Clove garlic, mashed

1/2 Lemon, juice of

1 pinch Nutmeg

1/2 cup Cracker crumbs

Grated American cheese

Salt & pepper to taste



SAUCE



2 tbsp Butter

2 tbsp All-purpose flour

1 cup Milk

1/2 tsp Salt

2 drop Tabasco sauce

In a heavy saucepan over medium heat, melt butter; add onion and garlic. Cook until tender. Add shrimp; cook 4 to 5 minutes or until shrimp turn pink. Season with salt and pepper; set aside to cool.



In a bowl, combine drained oysters and shrimp mixture, crabmeat, lemon juice and nutmeg. Salt and pepper to taste; set aside.



Sauce: In a small saucepan, melt butter over low heat; blend in flour. Gradually add milk, stirring until smooth. Season with salt and Tabasco sauce.



Butter a small baking dish; in alternate layers arrange half combined seafood mixture, then half the cream sauce, cracker crumbs and cheese. Repeat layers. Bake in a preheated 350 degree oven for 20 minutes.



From <A Taste of Louisiana>.