mmm-yoso!!! is the blog about food. Here is yet another episode, written by Cathy.
Special Thanks to The Office Goat for giving me a more accurate title after trying the recipe. I need a Thesaurus for Christmas…
Hi. I apparently forgot to get all of you to sign my Vacation Request so I could skip a couple of $5 Fridays. Sorry. I try to show how to make a meal for two for $5 using ingredients on sale that week. That is the concept behind this series anyhow.
This recipe is so simple and wonderful. If you aren't lactose intolerant. Once you taste it, this is like crack. You will want it again and again and more each time. It is rich, decadent and wonderful. The Mister said I should not have put up such a mundane title or label for this recipe. If you have read this far, continue. I promise you will love this simple recipe.
I usually can find uncooked seafood on sale or marked down, and of course for the photograph today, couldn't. Fresh and Easy marks down items that are dated to go bad in the next day or so, and the seafood has a small sticker which will change color if the contents have gone bad. If you have a small casserole dish, buy about half as much seafood to fill it. Raw fish, scallops or shrimp or some cooked lobster, crab or that crab-like product.
For my casserole dish, 10 ounces is more than enough seafood. You also need one 'tube'/packet of crackers (see how good I am- multi grain Saltines)(Ritz crackers are particularly good, by the way), a stick of butter and some half and half, salt and pepper.
Crush the crackers, pour in the stick of melted butter and mix.
A small layer of buttered crackers can go on the bottom(you can spray with a non-stick coating first if you would like).
Then all the seafood on top of that.
'
Top with the rest of the butter/cracker mix, add salt and pepper.
Pour half and half to soak in the crackers, but not too much.
Bake @ 350° if raw, 325° if cooked seafood is used for 30 minutes or so, until top is browned. 
The scallops are cooked and buttery and the crackers are both crispy and creamy…once you taste this, you'll crave it and sometimes might just bake crackers and butter with some half and half…
Have a nice weekend.
Cathy's Seafood Casserole
8-10 ounces raw seafood (fish, shrimp, scallops) or cooked crab, lobster or surimi.
One packet plain crackers (Saltines, Ritz)
One stick butter
Half and half, salt and pepper.
Crush crackers and mix with one stick melted butter. Layer on bottom, layer with seafood, layer rest of crackers. Salt and pepper top layer of cracker butter mix. Pour half and half to soak. Bake uncooked seafood @350° for 30 min (already cooked seafood can go at 325°) until top is browned. Let cool before burning the top of your mouth.