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Crab and Shrimp Casserole
submitted by: Paulette Kenyon

 

This is a real crowd pleaser. It's a little time consuming, but well worth the effort. If you have a fresh crab, it's even better!

  • 1 cup medium-grain rice
  • 1 egg, beaten
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 cup butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 4 cups (3/4 lb) sliced white button mushrooms
  • 1/4 cup chopped fresh dill
  • 1 teaspoon each salt and white pepper
  • 1 pound uncooked shrimp
  • 1 pound cooked crab meat
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 1 8-ounce package cream cheese
  • 1/4 teaspoon thyme
  • Topping:
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan cheese

In a 2-quart saucepan, bring rice to a boil in 2 cups water. Reduce to simmer, cover and cook 15 minutes. Remove from heat; stir in egg, parsley, and tomatoes. Line a buttered 13x9 inch baking dish with mixture.

Bring 2 cups water to a gentle simmer; poach shrimp for three minutes or until firm and pink. Drain, reserving 1 cup liquid. Shell and devein.

Melt 4 tablespoons butter in a 6 quart pot. Add onion, garlic, and celery; saute over medium heat 10 minutes, mixing occasionally. Add mushrooms and cook until they release their liquid, about 10 minutes. Add dill, salt, pepper, shrimp and crab meat. Mix well.

Melt remaining butter in a 2 quart saucepan. Whisk in flour and cook over medium heat, whisking continuously, for one minute. Gradually add milk and liquid from shrimp. Cook, mixing often, until thickened. Add cream cheese and thyme, whisking until cream cheese is melted. Stir into seafood mixture, mixing well. Spoon over rice in baking dish.

Preheat oven to 325.

Combine bread crumbs and Parmesan cheese. Sprinkle evenly over casserole. Bake for 40-50 minutes, until heated through and golden brown. Makes 8 servings.

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