Creamy Seafood Bake

    Creamy Seafood Bake

    10saves
    1hr20min


    310 people made this

    About this recipe: A must for all seafood lovers. Crab meat is baked with prawns, scallops and plaice fillets in a creamy white sauce. Enjoy with mashed potatoes, if desired.

    Ingredients
    Serves: 8 

    • 1 onion, chopped
    • 1 green pepper, chopped
    • 225g butter, divided
    • 125g plain flour, divided
    • 450g fresh crab meat
    • 1 litre water
    • 450g fresh prawns, peeled and deveined
    • 225g small scallops
    • 225g plaice fillets
    • 700ml milk
    • 140g grated mature Cheddar cheese
    • 1 tablespoon distilled malt vinegar
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper
    • 1 dash hot pepper sauce
    • 40g grated Parmesan cheese

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a heavy frying pan, saute the onion and the pepper in half of the butter. Cook until tender. Mix in half of the flour and cook over medium heat for 10 minutes, stirring frequently. Stir in crab meat, remove from heat and set aside.
    2. Bring a large pan of water to the boil. Add the prawns, scallops and plaice; simmer for 3 minutes. Drain, reserving 250ml of the cooking liquid and set the seafood aside.
    3. In a heavy saucepan, melt the remaining butter over low heat. Stir in remaining flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the grated Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper and hot sauce. Stir in cooked seafood.
    4. Preheat oven to 180 C / Gas 4. Lightly grease one 20x30cm baking dish. Press crab meat mixture into the bottom of the dish. Spoon the seafood mixture over the crab meat base and sprinkle with the Parmesan cheese.
    5. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.

    Alternatives to plaice:

    Try this recipe with megrim. It's another flat fish from the turbot family.

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