Ingredients:
• 1/2 – onion, chopped
• 1/2 – green bell pepper, chopped
• 1/2 cup – Butter
• 1/2 cup – All-purpose flour
• 1/4 kilo – fresh Crab Meat
• 4 cups – water
• 1/4 kilo – Medium shrimp – Shelled and deveined
• 1/4 kilo – Shelled fish and Pomfret fillets (in the ratio of 50:50)
• 1-1/2 cups – Milk
• 1/2 cup – shredded sharp Cheddar cheese
• 1/2 tbsp – distilled white Vinegar
• 1/2 tsp – Worcestershire sauce
• 1/4 tsp – salt
• 1 pinch – Ground black pepper
• 1 dash hot pepper sauce
• 1/4 cup – grated Parmesan cheese
Method:
- In a heavy pan, saute the onion and the pepper in 1/4 cup of the butter or margarine. Cook until tender.
- Stir in 1/4 cup of the flour and cook over medium heat for 10 minutes, stirring frequently.
- Add the crabmeat and stir well.
- Lightly grease the baking dish.
- Press this mixture into the bottom of the baking dish and set aside.
- In a large vessel, bring the water to a boil.
- Add the shrimp, shellfish and pomfret.
- Simmer for 3 minutes.
- Drain and reserve 1 cup of the cooking liquid and set the seafood aside.
- Preheat oven to 350 degrees F (175 degrees Celsius).
- In a heavy saucepan, melt the remaining 1/4 cup butter over low heat.
- Stir in the remaining 1/4 cup flour.
- Cook and stir constantly for 1 minute.
- Gradually add the milk plus the 1 cup reserved cooking liquid.
- Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly.
- Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce.
- Add the cooked seafood and stir gently.
- Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese.
- Bake in the preheated oven for 30 minutes or until lightly browned.
- Serve immediately.
Recipe courtesy of Alison Pinto