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Shrimp And Crab Casserole


  • 1 package (6oz.) long grain and wild rice
  • 2 1/2 cups canned crab meat, drained
  • 1 lb. cooked medium shrimp, peeled, deveined and cut into 1/12 inch pieces
  • Ad
  • 2 celery ribs, chopped
  • 1 medium onion, finely chopped
  • 1/2 cup finely chopped green pepper
  • 1 can mushroom stems and pieces, drained
  • 1 jar diced pimientos, drained
  • 1 cup mayonnaise
  • 1 cup milk
  • 1/2 tsp. pepper
  • A dash of Worcestershire sauce
  • 1/4 cup dry bread crumbs


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 9x13 inch baking dish. Sprinkle with bread crumbs. Bake, uncovered at 375 degrees F for 40-50 minutes or until bubbly.

By Robin from Washington, IA


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