Recipe

Seafood Casserole Recipe

Add Step-by-Step Photos	Perlandra / All my dishes 4 months, 3 weeks ago This unique dish has surprised my taste buds. I served it with asparagus, but any green salad or veggie would suffice. The extra cheese I added really gave it a boost in flavor. Rick liked it! Prep:30m Cook:45m Servings:8	Perlandra
	simple shrimp and crab dish

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Ingredients

1 cup wild rice

1 pound frozen crabmeat, thawed or 2 1/2 cups of canned crabmeat, drained.

1 pound cooked medium shrimp, peeled, deveined and cut into 1/2 inch pieces

2 celery ribs, chopped

1 medium onion, finely chopped

1/2 cup finely chopped green peppers

1 can (4 ounces) mushroom stems and pieces, drained

1 jar (2 ounces) diced pimientos, drained

1 cup mayonnaise

1 cup milk

1/2 teaspoon pepper

1 teaspoon Worcestershire sauce

1/4 cup dry bread crumbs

1 cup shredded sharp cheddar cheese

Directions

Cook rice according to package directions. Meanwhile, in a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershiere sauce; stir into seafood mixture. Stir in rice.

Transfer mixture to a greased 13 x 9 x 2 inch glass baking dish. Sprinkle with the shredded cheese and top with bread crumbs. Bake, uncovered, at 375 for 40-50 minutes or until bubbly.

***It is not recommended to use reduced-fat or fat-free mayonnaise in this recipe.

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Comments

debbie919 4 months, 3 weeks ago said:
Sounds delicious, thanks for sharing!

asheats 4 months, 3 weeks ago said:
Wow, this recipe has me taste buds working, and its only 8:30 am! Love it!!!

lunasea 4 months, 3 weeks ago said:
This looks and sounds soooo wonderful. Thanks so much for sharing your recipe!

bluewaterandsand 4 months, 3 weeks ago said:
It looks and sound, fantastic!

lincolntoot 4 months ago said:
This sounds awesome. Gotta try this week!

cherylannxo 3 months ago said:
This sounds so good, when I get paid again, I will definitely try it out. Thanx a whole lot....Cheryl
P.S. I wonder if roasted pimentos would work, I use them all the time.

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