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Crab Shrimp Bake

Gadget.Cook's picture
  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.

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