Ingredients Jump to Instructions ↓

  1. 1 package (6 ounces) long grain and wild rice

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

  3. 1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces

  4. 2 celery ribs, chopped

  5. 1 medium onion, finely chopped

  6. 1/2 cup finely chopped green pepper

  7. 1 can (4 ounces) mushroom stems and pieces, drained

  8. 1 jar (2 ounces) diced pimientos, drained

  9. 1 cup mayonnaise

  10. 1 cup milk

  11. 1/2 teaspoon pepper Dash Worcestershire sauce

  12. 1/4 cup dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Cook rice according to package directions. Meanwhile, in a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk the mayonnaise, milk, pepper and Worcestershire sauce; stir into the seafood mixture. Stir in rice. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 40-50 minutes or until bubbly. Yield: 6 servings.


Send feedback