Seafood Casserole Madeira

Seafood Casserole Madeira
5 T. butter
3 T. flour
1/2 t. dry mustard
1/4 t. salt
1/4 t. white pepper
dash cayenne pepper
1 c. milk
3 egg yolks
2 c. heavy cream, unwhipped
6 T. Madeira wine
2 lbs. med. size shrimp, cleaned, deveined and shelled, and cooked
2 cans (5oz. ea.) lobster meat, or 1/2 lb. fresh lobster meat, cooked
2 cans (7 1/2oz. ea.) king crab, or 1 lb. fresh crab meat, cooked.
Melt the butter in a heavy pan. Off the fire stir in the flour, mustard,
salt and peppers. Gradually add milk, stir until smooth. Put back on
flame and stir until boiling, stirring all the time. Cook an additional
minutes and remove from heat. In small mixing bowl, slightly beat the
egg yolks with the cream and wine. Gradually stir this into the hot
mixture, stirring to make sure no lumps form, do slowly. Cook over low
heat, but do not boil. Make sure flour gets cooked through, but don't
let boil. Stir in the cooked shrimp, lobster and crab and heat
through. Do not let mixture boil. Serve in individual scallop shells
or in puff pastry shells, tart shells, or individual casseroles. You
may tip with freshly grated Gruyere cheese and run quickly under
broiler, if you wish. Lightly saut�ed mushrooms are delicious with
this. Serves 8.
Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/Quick_Meals_For_Busy_People Back of Box, jar 
and cans recipes
http://groups.yahoo.com/group/Make_it_Ethnic_Recipes NEW GROUP
Check them out 
== Contributed by : ==
* World Recipes Y-Group
Category:World Recipes