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Low Country Seafood Newburg Seafood Casserole

Yield 8 to 10 servings


  • 3/4 cup butter or margarine
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 3 cups half-and-half
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon red pepper
  • 1 small onion, grated
  • 3/4 cup sherry
  • 2 pounds medium shrimp, cooked, peeled, and deveined
  • 1 pound scallops
  • 1 pound lump crab meat, drained and flaked
  • 2 (14-ounce) cans artichoke hearts, drained and quartered
  • 2 (8-ounce) cans sliced water chestnuts, drained
  • 1/2 cup sliced almonds
  • 1/2 cup grated Parmesan cheese

How to Make It

  1. Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened. Add Cheddar cheese, salt, and pepper, stirring until cheese melts. Stir in onion and sherry.

  2. Arrange shrimp, scallops, crab meat, artichokes, and water chestnuts in a lightly greased 3 1/2-quart shallow casserole. Pour sauce over seafood and vegetables; sprinkle with almonds and Parmesan cheese. Bake at 350° for 30 minutes or until lightly browned.

Oxmoor House Homestyle Recipes