Reviewed: Feb. 5, 2007

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.

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159 users found this review helpful

Reviewer:

MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 3, 2006

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.)

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127 users found this review helpful

Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: May 2, 2007

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.

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53 users found this review helpful

Reviewer:

CindeerellaC

Cooking Level: Intermediate

Reviewed: May 1, 2005

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.

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36 users found this review helpful

Reviewer:

WLDCOOK

Cooking Level: Expert

Home Town: Fort Polk, Louisiana, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 25, 2007

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!

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34 users found this review helpful

Reviewer:

GOGOGADGET

Cooking Level: Expert

Home Town: Fenwick, Ontario, Canada

Living In: Cantley, Quebec, Canada

Reviewed: Sep. 6, 2005

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.

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34 users found this review helpful

Reviewer:

CHARLES8

Reviewed: Jan. 11, 2007

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.

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29 users found this review helpful

Reviewer:

Mama & her Girls

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Khobar, Ash Sharqiyah, Saudi Arabia

Reviewed: Aug. 23, 2007

I absolutely LOVE this recipe. So does my husband. It freezes well and when heated is wonderful! Yummy!

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27 users found this review helpful

Reviewer:

Martha

Cooking Level: Expert

Home Town: Opelika, Alabama, USA

Living In: Silverdale, Washington, USA

Reviewed: Jul. 28, 2005

OMG! This was soooo good! Hardly any leftovers. Very easy to make. I used real crab meat. Even good cold.

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27 users found this review helpful

Reviewer:

LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

Reviewed: Oct. 11, 2001

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.

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25 users found this review helpful