Seafood Casserole

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Preparation info

  • 100

    servings, ⅓ cup each
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups butter
  • ¾ cup sifted all-purpose flour
  • cups milk
  • 7 cups heavy cream
  • Salt and freshly ground black pepper
  • tablespoons paprika
  • 3 cans (10½ ounces each) frozen cream of potato soup
  • 6 cups finely chopped onions
  • 3 pounds fresh mushrooms, thinly sliced
  • 3 pounds fresh or frozen crabmeat, picked over to remove shell and cartilage
  • 8 pounds shrimp, cooked, shelled and deveined
  • 2 pounds diced cooked lobster meat (There should be about five quarts of seafood in bite-size pieces.)


  1. Melt half of the butter in a large heavy pan. Blend in the flour, then stir in the milk and three cups of the cream. Season with salt and pepper to taste and the paprika. Bring to a boil, stirring constantly, and simmer for five minutes.

  2. Heat the cream of potato soup with two cups of the remaining cream. Combine with the other sauce.

  3. Melt the remaining butter and sauté the onions until tender but not browned. Add the mushrooms and cook for about five minutes. Add the remaining cream, cover, and simmer for five minutes, or until the mushrooms are tender. Season with salt and pepper. Add mushroom mixture to the sauce.

  4. Add the crab, shrimp and lobster to the sauce and reheat the entire mixture. Keep over simmering water, covered, until serving time.

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