Crab Shrimp Bake
|Cooked long grain and wild rice||6 Ounce (1 Package)|
|Buttery cracker crumbs||2 Cup (32 tbs)|
|Butter||4 Tablespoon, divided|
|Fresh sliced mushrooms||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Canned shrimp||9 Ounce, drained (2 Cans, 4 1/2 Ounces Each)|
|Canned crabmeat||6 Ounce, drained, flaked (1 Can)|
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Sliced pimiento||2 Ounce, drained (1 Jar)|
|Lemon juice||1 Tablespoon|
Preheat oven in Convection Bake to 375°F (*350°F).
Cook rice according to package directions.
Combine cracker crumbs and 2 tablespoons of butter. Set aside.
Saute mushrooms, celery and onion in remaining butter for 4 to 5 minutes or until crisp-tender.
Combine rice, mushroom mixture, shrimp, crabmeat, soup, pimiento and lemon juice. Mix well.
Spoon mixture into a 2-quart (7" x 11") baking dish. Top with crumb mixture.
Convection Bake for 25 to 35 minutes or until bubbly.