Crab & Shrimp Reggiano Casserole
Makes 8 servings
- 2 tbsp. sweet butter
- 1 tbsp. olive oil
- 1 cup small diced onion
- 1 cup small diced celery heart
- 1 cup red bell pepper
- 1 cup green bell pepper
- 3 scallions chopped into 1/4 inch pieces
- 1 cup home made Aioli
- 1 tbsp. Worcestershire sauce
- 1/2 lb. Jumbo Crab Meat
- 1/2 lb. shrimp cut into 1/2 inch pieces
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Preheat oven to 350. In a sauté pan, heat the butter and the olive oil. When hot, add the onion and sauté until light golden brown. Add the celery, bell peppers and scallions and cook for approximately 5 minutes or until the vegetables are tenders. Add the shrimp and cook for a couple minutes.
In a glass bowl add the aioli, Worcestershire, crab and top with the cooked vegetables. Gently mix all ingredients without braking up the crab as much as possible.
Prepare the topping:
- 1/2 cup home made mayonnaise
- 1/4 cup heavy cream
- 1/4 cup Panko (Japanese Bread Crumbs, available at Fernanda’s.)
- 2 tbsp. freshly grated Reggiano Parmesan
- 1/4 tsp. paprika
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Mix the mayonnaise with the cream. Top each ramekin with about 2 tablespoons of the mixture, sprinkle with Panko, Reggiano and paprika and bake until golden brown. It should take approximately 15 minutes.
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