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"A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation." — D. L. Mooney
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2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
1/2 cup sliced almonds
10 buttery round crackers, crushed
Good, just half the mayo and milk. You can also make it easier by using one can cream of shrimp mixed with one can milk to make the sauce -which adds more seafood flavor. I also used one box of wild rice pilaf (Near East brand, 6oz) for the rice, which added more color and flavor. Also added 1/2 cup of shredded cheese into the mixture for extra creaminess. Good base recipe and a lot of room for alterations. ***update*** I used the shrimp peel and boiled it in the milk before adding to the rice mixture and it was SUPERB. Try it.
Unfortunately this recipe gets an ugh... The mayonnaise really over powers the whole recipe, and it feels like a mish mash of things. Sorry, wouldn't try it again nor recommend it.
58 Ratings
I always make this casserole for my non meat-eating friends. I added chopped celery, chopped waterchestnuts, and shredded Monterey Jack cheese to my casserole ingredients. Up until you add the cheese and breadcrumbs, you can easily make this a day ahead. (I personally like this recipe to sit 24 hours to let all the flavors meld.)
This was pretty good. I did change the recipe, I used 4-5 cups cooked rice, 2 cups shredded cheese, only 1 1/2 cups mayo, 1 Tbsp of hot pepper sauce, and 2 tsp Old Bay Seasoning. It was even better the next day.
Hey it just needed a little red pepper, a little crushed garlic, and cut back on the milk. I added parmesan cheese with the seasoned bread crumbs.
The only problem I had was that with a family of seven to feed the ratio of seafood to rice seemed exorbitant. I multipled the rice by 2.5 and it turned out GREAT! I also used fake crab legs, which were okay but next time I will splurge and use the real stuff, this recipe deserved it!
This has become a favorite recipe. Most recently I used brown instead of white rice and thought it improved both the flavor and texture; slightly nutty and more substantial.
I absolutely LOVE this recipe. So does my husband. It freezes well and when heated is wonderful! Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Crab Casserole
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving ** Calories: 959 ** Calories from Fat: 616
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