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Crab and Shrimp Creamy White Cheese Casserole

August 27, 2020

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

“Crab” your enthusiasm because this easy “throw together” family meal is nothing less than delicious. Creamy, light and everything delight-ful, this seafood concoction is not your typical seafare. A splash of Los Vascos white wine from Chile adds flavor to the seasoned white sauce for a gourmet spin on casserole season. This sauce can also be served with pasta, rice, risotto or by itself with crusty rolls. No matter how you enjoy it, you simply can’t go wrong.

Los Vascos Sauvignon Blanc

The Los Vascos Sauvignon Blanc featured in this recipe is crisp, bright and perfect for end of summer sipping. It blends with the lighter seafood flavors of this dish and also holds up beautifully to the creaminess of the white cheese and warmth of Hatch Chilies creating layers upon layers of mouthwatering goodness!

Crab and Shrimp Creamy White Cheese Casserole

Ingredients

For the Casserole

  • 5 Tbsp. butter
  • 6-9 fresh sage leaves
  • ½ medium white onion, diced
  • 4 Hatch Chilies, roasted and skinned
  • 2 cups mini shrimp
  • 2 cups crab meat
  • 2 cups campanelle pasta, or any other curly pasta
  • 1/4 cup flour
  • 2 cups milk
  • Dash of salt
  • Dash of pepper
  • 1/4 tsp. smoked paprika
  • 1 Tbsp. Old Bay seasoning
  • 1 to 2 Tbsp. dry chives
  • 1 to 2 Tbsp. dry parsley
  • 4 cloves of garlic, minced
  • ½ cup Los Vascos Sauvignon Blanc
  • 2 cups Monterey Jack cheese

For the Topping

  • 1 cup panko bread crumbs
  • 2 Tbsp. melted butter
  • 2 Tbsp. dry parsley
  • ½ cup parmesan cheese
  • Salt and pepper

Instructions

For Roasting the Hatch Chiles 

  1. Preheat oven to 425˚F. Line a baking sheet with tin foil. This will help evenly roast the Hatch Chiles.
  2. Place Hatch Chiles in the oven, on the middle rack, and roast for 10 minutes. Flip and roast for another 10 minutes. Chiles will begin to blacken and blister.
  3. Remove chiles from the oven. While they are still hot, place them in a bowl and cover with the tin foil. This is called “steeping.” Leave the chiles to rest in the covered bowl for another 5-10 minutes. This method makes it very easy to remove the outer skin.
  4. Once the chiles have finished steeping and are cool to the touch, the skin should peel off from the inner flesh. Massage the chiles to loosen the outside skin and discard. Scrape out the seeds from inside. The seeds are the hottest part of the chile.
  5. Dice the roasted chiles and set aside.

For the Casserole 

  1. Preheat the oven to 350˚F.
  2. Melt the butter in a sauce pan over medium heat. Add the sage and simmer for 5 minutes until the sage starts to turn crispy and the butter turns brown.
  3. Remove the sage and place on a paper towel to drain the excess butter.
  4. Add the flour and stir until it begins to bubble.
  5. Add the milk, bring to a simmer stirring consistently until the sauce thickens.
  6. Reduce the heat and add the white wine and onions and cook for 2 minutes.
  7. Add the garlic and cook for another minute until fragrant.
  8. Add the shredded cheese and spices and cook until melted.
  9. Add the shrimp and crab meat and mix to combine.
  10. Add the diced Hatch Chiles and mix to combine.
  11. Cook the pasta per the package instructions. Add the cooked pasta to the seafood mixture and then pour into a greased baking dish.
  12. Combine all ingredients for the topping.
  13. Add topping to the baking dish and bake for 18 minutes. Turn the broiler to high for the last 2 minutes to brown the top.
  14. Top with crispy sage and enjoy!

Crab and Shrimp Creamy White Cheese Casserole

By Lauren Schulte
Well hello there, I’m Lauren and I love food! Keeping meals simple, satisfying and accessible to all is the main purpose behind my cooking, but I always add a touch of creativity and uniqueness.I’m a family-taught cook and food is one of my greatest passion in life, but I suppose there is a little more to me than just food. I am a fur-mama to two wonderful rescue pups, Herbie and Nelly and our cat Grayson, who are all part of The Bite Size Pantry household. They love to be with me in the kitchen and they make the cleanup process a whole lot easier. Thanks to the wonderful internet world I’ve been able to pursue my dream of cooking. Sometimes it seems like a lot, but I just love food and I really love sharing that love with others who love it too.

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