One of my favorite Chefs is Chef Jean Pierre. His videos are informative, entertaining and the food is just outstanding. I recommend his Cooking 101 course and cookbook, they are well worth it and from where this recipe originates. Besides you got to like any Chef who says “If they don’t like your food, don’t invite them again”.
After an hour or so of cooking and conversation you can sit down to a very satisfying meal. The shrimp and crab casserole pairs well with a crisp white wine. Alongside is cabbage and potato Vareniki with sour cream and pepper. Of course 3 toasts of this Polish vodka go well with dinner. Normally we would drink Russian Standard vodka but not this time…
As always preparation is the key to great success. There are 3 phases to this recipe. The filling, mayonnaise and topping (and baking).
Let’s start with the filling.
Start by small dicing 1 cup of onions, 1 cup of celery hearts, 1 cup of red bell pepper, 1 cup of green bell pepper and 3 scallions cut into 1/4″ pieces.
Melt 1 tbsp butter and 1 tbsp olive oil in a sauté pan. When hot add the onions and sauté until light golden brown, about 2 minutes. Add in the celery and continue to sauté 2 minutes more. Then add in the red and green bell peppers and scallions and then sauté until the peppers are tender, about 5 minutes more. Add 1/2 lb shrimp cut into 1/2″ pieces. Cook until the shrimp are pink and set aside this filling to cool.
Melt 1 tbsp butter and 1 tbsp olive oil in a sauté pan. When hot add the onions and sauté until light golden brown, about 2 minutes. Add in the celery and continue to sauté 2 minutes more. Then add in the red and green bell peppers and scallions and then sauté until the peppers are tender, about 5 minutes more. Add 1/2 lb shrimp cut into 1/2″ pieces. Cook until the shrimp are pink and set aside this filling to cool.
If your veggies start to burn before the shrimp are pink just add a bit more butter.
To make the mayonnaise start with 2 egg yokes in a glass bowl. Add in 2 tbsp Dijon mustard, 1/4 tsp salt and 1/4 tsp white pepper. Whisk them together and then add in a few drops of olive oil. You will need 1 and 1/2 cups of olive oil. Use an oil with a lighter flavor. Once you start whisking do not stop. As the oil is incorporated you may add more oil a little at a time. Keep whisking and adding oil until all of the oil has been incorporated in the mayonnaise.
Place the cooled shrimp mixture in a glass bowl and add 1/2 lb jumbo crab meat. You can use imitation crab meat but best quality Dungeness or King crab is of course better. Add in 1 cup of your mayonnaise and 1tbsp Worcestershire sauce. Mix gently to combine all ingredients without breaking the crab meat up.
Divide into 4 larger Ramekins for a main course or 8 smaller for a starter.
Make the topping in the glass bowl with the left over mayonnaise in it. To the remaining (about 1/2 cup) mayonnaise add 1/4 cup heavy cream and 1/4 tsp cayenne pepper. Mix well and then top each of the 4 or 8 ramekins with 1/4th or 1/8th of the topping mixture. Smooth out the topping and then mix 1/4 cup panko bread crumbs and 2 tbsp best quality freshly grated Reggiano Parmesan cheese and divide the bread crumb cheese mixture evenly.
Place the ramekin on a baking sheet and bake for about 10 minutes (until the topping is golden brown) in a preheated 350 degree F oven.
Enjoy with you favorite side. This dish goes well with toasted cheese sandwiches or antipasti.
Let us know what you think!