Cheddar Bay Seafood Pie (Print Version)

# Ingredients:

→ Seafood

01 - 1 lb peeled and deveined shrimp
02 - ½ lb lump crab meat

→ Vegetables and Aromatics

03 - ½ cup chopped celery
04 - ½ cup diced onion
05 - ½ cup diced red bell pepper
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped, plus extra for garnish

→ Sauce

08 - ¼ cup unsalted butter
09 - ¼ cup all-purpose flour
10 - 1 ½ cups heavy cream
11 - ½ cup seafood stock or chicken broth
12 - 1 teaspoon Old Bay seasoning
13 - Salt, to taste
14 - Black pepper, to taste

→ Topping

15 - ½ cup shredded sharp cheddar cheese
16 - 1 package Cheddar Bay Biscuit mix or equivalent homemade cheddar biscuit batter
17 - ⅓ cup whole milk (for biscuit mix)
18 - 2 tablespoons melted butter (for brushing biscuit tops)

# Instructions:

01 - Melt butter in a large skillet over medium heat. Add celery, onion, and red bell pepper, cooking for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute. Sprinkle flour over vegetables and whisk continuously for 1 to 2 minutes to form a smooth roux.
03 - Gradually pour in heavy cream and seafood stock while stirring constantly. Simmer until the mixture thickens to a creamy consistency.
04 - Fold shrimp and crab meat into the sauce and simmer until shrimp turn opaque and are cooked through. Add shredded cheddar cheese, Old Bay seasoning, parsley, salt, and black pepper; stir well to combine.
05 - Transfer the seafood mixture to greased individual ramekins or a medium casserole dish, spreading evenly.
06 - Prepare the Cheddar Bay Biscuit mix according to package instructions using whole milk. Drop spoonfuls of biscuit batter evenly over the seafood mixture.
07 - Preheat the oven to 200°C (400°F). Bake the assembled dish for 15 to 20 minutes or until the biscuits are puffed and golden brown.
08 - Remove from oven and immediately brush the biscuit tops with melted butter. Garnish with additional chopped parsley before serving.

# Notes:

01 - Ensure shrimp are fully cooked until opaque to avoid undercooking.

Back