Seafood Casserole Recipe
A creamy and flavorful seafood casserole combining crabmeat, shrimp, vegetables, and wild rice, baked to golden perfection with a crispy breadcrumb topping. This hearty dish is perfect for seafood lovers looking for a comforting baked entree.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Seafood and Vegetables
- 1 pound frozen crabmeat, thawed, or 2–1/2 cups canned lump crabmeat, drained
- 1 pound cooked shrimp, peeled, deveined, and cut into 1/2-inch pieces
- 2 celery ribs, chopped
- 1 medium onion, finely chopped
- 1/2 cup finely chopped green pepper
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 jar (2 ounces) diced pimientos, drained
Base and Topping
- 1 package (6 ounces) long grain and wild rice
- 1 cup mayonnaise
- 1 cup 2% milk
- 1/2 teaspoon pepper
- Dash Worcestershire sauce
- 1/4 cup dry bread crumbs
Instructions
- Cook the rice: Preheat your oven to 375°F. Prepare the long grain and wild rice according to the package instructions until fully cooked and tender. Set aside.
- Combine the seafood and vegetables: In a large mixing bowl, gently combine the crabmeat, shrimp pieces, chopped celery, finely chopped onion, green pepper, drained mushrooms, and diced pimientos.
- Prepare the creamy mixture: In a smaller bowl, whisk together the mayonnaise, 2% milk, black pepper, and a dash of Worcestershire sauce until smooth and well combined.
- Mix all together: Pour the creamy mayonnaise mixture over the seafood and vegetable combo, stirring gently to incorporate evenly. Then fold in the cooked rice until everything is thoroughly mixed.
- Assemble and bake: Grease a 13×9-inch baking dish, then transfer the seafood and rice mixture into it. Evenly sprinkle dry bread crumbs over the top for a crunchy crust. Bake uncovered in the preheated oven for 40 to 50 minutes, or until the casserole is bubbly and the topping is golden brown.
Notes
- For a richer flavor, substitute mayonnaise with a mix of sour cream and mayonnaise.
- Use fresh seafood if available for the best taste and texture.
- Let the casserole rest 5 minutes after baking before serving for easier slicing.
- To add a bit of a spicy kick, consider mixing in some cayenne pepper or hot sauce with the creamy mixture.
- Ensure the seafood is well drained to avoid excess moisture making the casserole soggy.
Keywords: Seafood casserole, crab and shrimp casserole, baked seafood dish, wild rice casserole, creamy seafood bake
Find it online: https://nayabaker.com/seafood-casserole-recipe/
