Baltimore Seafood Casserole

By susanfauver

Ingredients

• 4 T. butter
• 3 T. flour
• 2 cups milk
• 1 t. salt
• 1/4 t. pepper
• 1 t. paprika
• 1 t. nutmeg
• 3 T. minced fresh parsley
• 1/4 cup chicken broth
• 1-2 t. white vinegar
• 1 lb. medium shrimp, cooked and cleaned
• 1 lb. crab
• 1 cup cooked lobster, cut into pieces
• 1/2 cup soft bread crumbs
• 1 T. butter, melted

Preparation

Step 1

Prepare a white sauce by melting 4 T. butter in a saucepan over medium heat; stir in flour and allow to bubble, over medium heat for 2-3 minutes, stirring as you go. Remove from heat and slowly stir in milk. Return to heat and cook on low, stirring constantly, until thickened. Add salt, pepper, paprika and nutmeg, as well as the parsley, chicken broth, and vinegar. Gently fold in the seafood.

Spoon into 4 lightly greased individual baking shells, or au gratin dishes. Toss bread crumbs in butter and sprinkle on top of seafood mixture. Bake at 350 degrees for 20-30 minutes, or until golden brown. Do not overbake.

* Can be prepared 1 day ahead and refrigerated until ready to bake.