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Aunt Liza’s Seafood Casserole
Serves 28
1 green bell pepper, minced
I cup onion, diced
1 ½ cups celery, diced
3 pounds lump crabmeat, cooked
3 ½ pounds lobster meat, cooked
3 ½ pounds large shrimp, cooked
10 eggs
2 tablespoons Old Bay or other seafood seasoning
3-½ cups mayonnaise
8 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
1 teaspoon bottled hot pepper sauce
Salt
1 4-ounce jar pimentos, minced
¼ cup lemon juice
Fine dry breadcrumbs
Paprika
Water chestnuts, sliced, optional
1. Preheat oven to 350 degrees. In a stockpot over medium heat, steam bell pepper, onions and celery until tender; drain. Combine with cooked seafood.
2. Beat eggs until creamy; add Old Bay and mayonnaise. Beat until light and well blended, then add mustard, Worcestershire sauce, hot pepper sauce, and salt to taste.
3. Pour sauce mixture over cooked seafood and vegetable mixture. Add pimentos and lemon juice and mix gently with fingers so as not breakup seafood. SPOON seafood mixture into buttered 9-inch X 13-inch casserole dish or individual molds and shells; top with breadcrumbs and paprika. Bake 25 minutes. Serve at once. Garnish with sliced water chestnuts if desired.
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