Shrimp and Crab Casserole

SUBMITTED BY: D. L. Mooney PHOTO BY: alice douglas

"A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation."

PREP TIME	10 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (23)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

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REVIEWS

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Reviewed on Nov. 10, 2003 by RUBIES71

This was a decent recipe. Can't say I raved over it but it was good. I added some thyme, white pepper and a touch of salt for seasoning. I didn't use all the milk it called for.

8 users found this review helpful

Reviewed on Feb. 5, 2007 by MommyFromSeattle

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.

7 users found this review helpful

Reviewed on Apr. 3, 2006 by KOALAGIRL

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.)

7 users found this review helpful

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