November 12, 2014

Crab & Asparagus


2 tbsp Olive Oil
1 bunch Asparagus
1 c Cheddar Cheese
1/2 c Romano Cheese
16 oz Crab Meat
1 c Pre-Cooked Shrimp
2 Eggs
1 c White Wine
2 tsp Worcestershire Sauce
1 tsp Louisiana Hot Sauce
1 tsp Salt
1 can Mushroom Soup
3/4 c Bread Crumbs
Preheat oven to 350 degrees. Put olive oil in a casserole dish, lay asparagus on bottom. Layer crab and shrimp, then cheese, alternating layers. In a bowl, beat eggs and add wine slowly while beating until mix is frothy (about 2 min). Add worcestershire, hot sauce, and salt. Stir to combine. Pour sauce over casserole, then pour mushroom soup over also. Top with breadcrumbs and bake 1 hour uncovered.