This crab and shrimp casserole is a traditional baked dinner with a seafood twist! Fresh crabmeat can be substituted for imitation.
Ingredients
- water: 2 cups
- uncooked white rice: 1 cup
- crab meat: 1 pound
- frozen shrimp: 2 packages (12 ounce packages, thawed)
- mayonnaise: 2 cups
- onion: 1 cup (chopped)
- milk: 2 cups
- hot pepper sauce: 1 tsp
- almonds: 0.5 cup (sliced)
- buttery round crackers: 10 piece (crushed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
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In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer 20 minutes.
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Combine crabmeat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
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Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.
