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Herbed Seafood Casserole

 Herbed Seafood Casserole
A friend shared this recipe when I needed a seafood dish for my annual Christmas Eve buffet. The casserole is wonderfully rich and creamy.—Donna Schmuland, Wetaskiwin, Alberta
12 ServingsPrep: 40 min. Bake: 50 min.

Ingredients

  • 1-1/2 cups uncooked long grain rice
  • 2 tablespoons butter
  • 3 celery ribs, thinly sliced
  • 1 medium onion, finely chopped
  • 1 medium carrot, shredded
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • SEAFOOD:
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
  • 5 tablespoons butter, cubed
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups half-and-half cream
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1/2 teaspoon salt

2 of 2

Herbed Seafood Casserole (continued)

Ingredients (continued)

  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • TOPPING:
  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons butter, melted

Directions

  • Preheat oven to 325°. Cook rice according to package directions.
  • Meanwhile, in a large skillet, heat butter over medium-high heat.
  • Add celery, onion and carrot; cook and stir until crisp-tender. Add
  • garlic, salt and pepper; cook 1 minute longer.
  • Add to cooked rice. Stir in parsley and dill. Transfer to a greased
  • 13x9-in. baking dish.
  • Fill a large saucepan two-thirds full with water; bring to a boil.
  • Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds.
  • Add scallops; simmer 2-3 minutes longer or just until shrimp turn
  • pink and scallops are firm and opaque. Drain, reserving 1 cup
  • cooking liquid. Place seafood in a large bowl; stir in crab.
  • In a small saucepan, melt butter over medium heat. Stir in flour
  • until blended; gradually stir in cream and reserved cooking liquid.
  • Bring to a boil; cook and stir 2 minutes or until thickened and
  • bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until
  • smooth. Stir into seafood mixture.
  • Pour over rice mixture. Toss bread crumbs with melted butter;
  • sprinkle over top. Bake, uncovered, 50-55 minutes or until golden
  • brown. Let stand 10 minutes before serving. Yield: 12 servings.
Nutritional Facts: 1 serving equals 404 calories, 20 g fat (12 g saturated fat), 150 mg cholesterol, 616 mg sodium, 29 g carbohydrate, 1 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.