Supreme Seafood Casserole
|White mushrooms||8 Ounce, sliced (Use Fresh Ones)|
|Margarine||1⁄4 Cup (4 tbs) (About .5 Stick)|
|Half-and-half||1 1⁄2 Cup (24 tbs), warmed|
|Chopped green onion||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Hot pepper sauce||1 Tablespoon|
|Egg yolks||2 , beaten|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lump crab meat||1 Pound|
|Large shrimp||1 Pound, cooked, peeled and deveined|
Saute the mushrooms in the 2 tablespoons margarine in a large skillet over medium-low heat for 5 minutes; remove mushrooms from skillet and set aside.
Melt the 1/4 cup margarine in the skillet; whisk in the flour.
Stir in the half and half, green onion, mace, parsley, salt and hot sauce; cook until thickened, stirring constantly.
Stir a small amount of the thickened flour mixture into the egg yolks; return mixture to the skillet.
Cook a few minutes longer, stirring constantly.
Adjust seasoning if needed.
Remove from heat.
Fold in the mayonnaise, mushrooms, crab meat and shrimp.
Spoon into a buttered 2 1/2 quart casserole.
Bake at 350 degrees for about 20 minutes or until hot and bubbly.