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Florida Seafood Casserole Recipe

Florida Seafood Casserole Recipe

We have lots of friends from up North who come down here to Florida each winter to be our of the snow and in the sun. They always love to be served fresh seafood, a green salad and pie made with just-ripened strawberries. So I always try to accommodate them...and they usually compliment the chef!
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:6 servings

Ingredients

  • 1/3 cup finely chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1 cup half-and-half cream
  • 2 cups cooked long grain rice
  • 1 cup chopped cooked peeled shrimp
  • 1 cup crabmeat, drained, flaked and cartilage removed
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped pimientos
  • 1 tablespoon minced fresh parsley
  • 1 cup (4 ounces) shredded cheddar cheese, divided

Directions

  • 1. In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese.
  • 2. Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Yield: 6 servings.

Nutritional Facts

1 each: 372 calories, 19g fat (12g saturated fat), 123mg cholesterol, 543mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 19g protein .

Reviews for Florida Seafood Casserole

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MY REVIEW
ferbie User ID: 2879855 9792
Reviewed Apr. 3, 2012

"this tasted good.I felt it needed a little more liquid because it came out a little on the dry side."

MY REVIEW
darcien007 User ID: 5786236 27644
Reviewed May. 8, 2011

"Fabulous! I sauted the onion and shrimp and scallops (frozen, but defrosted) with Old Bay and I threw in a package of crab not that imitation stuff. I squeezed on Lemon. I did not use flour. I had a jar of leftover Alfredo sauce which i poured all ove the seafood. Threw in a few peas with the water chestnuts. Used cooked rice pilaf and Orzo and threw all in a baking dish for 20 minutes. This is soooooooooooo good!!"

MY REVIEW
landstromd User ID: 2714243 42142
Reviewed Jan. 8, 2011

"Good thing I taste tested first -- No flavor only a small amount of salt & pepper - very bland. However, I added 1-2 teaspoons of Old Bay Seasoning and WOW we all really loved it. NOW, I will make again!"

MY REVIEW
abbyful User ID: 4496751 41057
Reviewed Oct. 12, 2009

"EXCELLENT! Very yummy, a nice change of pace."

MY REVIEW
annicehodge User ID: 2898684 38343
Reviewed Apr. 9, 2008

"Better picture in my documents - Recipes"

MY REVIEW
FriedaG User ID: 1671534 9791
Reviewed Feb. 26, 2008

"This lovely casserole is a real winner for seafood lovers. I've made it several times when we've had guests who then requested the recipe. One time my husband and I were dinner guests where the hosts served the same recipe because it had been passed from friend to friend among our group -- a really good recipe gets around!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.