Seafood Casserole

1/2 cup Butter
1 tsp. Garlic, minced
1 cup Fresh mushrooms, sliced
1/2 cup Onion, chopped
1/2 cup Green pepper, chopped
1 cup Celery, chopped
1 lb. Crabmeat
1 lb. Shrimp, cooked, peeled and deveined
1 jar (2 oz.) Pimientos
1 cup Mayonnaise
1/2 tsp. Salt
1/4 tsp. Black pepper, freshly ground
1 cup Half and Half
1 tbsp. Worcestershire sauce
1 tbsp. Fresh lemon juice
2 cups Cooked white rice
Round buttery cracker crumbs or breadcrumbs

Preheat oven to 350 degrees. Melt butter in large skillet over medium high heat. Sauté garlic and next 4 ingredients (mushrooms - celery) until tender, but not brown. Remove from heat. Add crab, shrimp and pimientos to garlic mixture and set aside. Combine mayonnaise and next 5 ingredients (salt - lemon juice) in small bowl, blending well. Stir into seafood mixture and add rice. Spoon into casserole dish and top with crumbs. Bake for 30 minutes.

Serves 8.

Ashley Robinson         


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