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Seafood Casserole Recipe

Seafood Casserole Recipe

A family favorite, this rice casserole is stuffed with plenty of seafood and veggies. It's hearty, homey and so easy to make! —Nancy Billups Princeton, Iowa
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6 servings


  • 1 package (6 ounces) long grain and wild rice
  • 1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained
  • 1 pound cooked medium 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
  • 1 cup mayonnaise
  • 1 cup 2% milk
  • 1/2 teaspoon pepper
  • Dash Worcestershire sauce
  • 1/4 cup dry bread crumbs


  • 1. Cook rice according to package directions. Meanwhile, preheat oven to 375°.
  • 2. In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
  • 3. Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, 40-50 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts

1-1/2 cup: 585 calories, 34g fat (5g saturated fat), 209mg cholesterol, 1045mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 37g protein .

Reviews for Seafood Casserole

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Reviewed Aug. 8, 2016

"Awesome meal! Nice and moist and very delicious! Would make over again and maybe improvise on some of the ingredients like cream of crab soup instead of milk and maybe add cheese! So many endless possibilities! But I followed this recipe to a tee and my husband just loved it! He asked for seconds"

Reviewed May. 11, 2016

"This turns out very well. I was glad to see it on this site because I had lost my recipe that I had for many years. I think it is not an effective idea to rate a dish after you changed it. Review the recipe ONLY if you make it in its original form, otherwise you might confuse novice cooks."

Reviewed Feb. 22, 2014

"This is a wonderful recipe with a few changes. Definetely sour cream instead of milk, I also used leeks instead of onions (which I sauted for just a minute) As suggested I added peas and raw red pepper instead of pimentos. Also added a sprinkle of hot pepper flakes and a little more worcestershire sauce. Topped with breadcrumbs and parmesan cheese last 15 minutes. Fortunately I live where we catch our own crab and added raw prawns which I used instead of shrimp."

Reviewed Oct. 13, 2013

"My daughter is vegetarian but will eat fish, and it's Thanksgiving here in Canada. I decided to try this for our Thanksgiving dinner. I read all the preceding reviews and decided on my grocery shop to get sole, shrimp, clams and crabmeat. I used fresh green beans as an added vegetable (the long skinny Chinese ones). It was one of the best meals I've ever cooked. It's an expensive dish but almost no time in prepping, and the wow factor is super worth it."

Reviewed Jan. 20, 2013

"Excellent, I modified this recipe just a little bit. Saute shrimp in olive oil, Old Bay seasoning and a dash of lemon juice, also used two Tilapia filet cooked in the same shrimp juice, shredded when done and cheese. Topped with crab imperial sauce."

Reviewed Feb. 12, 2012

"I served the seafood over pasta and used canned clams in lieu of crabmeat. The meal was a hit. I plan to take the recipe to Florida and serve it to friends and family."

Reviewed Sep. 6, 2011

"I have a question. Could I substitute scallops for the crab meat and does the shrimp need to be pre-cooked or can it be raw."

Reviewed Nov. 2, 2010

"I used imitation crabmeat and was pleased with the result. My grocery store was out of diced pimientos, so I used 1/3 cup chopped sweet red pepper instead. An alternate version of this recipe could easily substitue pasta for the rice. I like the suggestion of a previous poster to add sliced water chestnuts. I will try that next time."

Reviewed Sep. 26, 2010

"My daughter-in-law made this for me on my birthday. We all LOVED it, and I will ask for it again on my next birthday."

Reviewed Jun. 20, 2010

"I've made this recipe many times, it's a family favorite. I use the imitation crabmeat sold in the meat dept. at my grocery store. Sometimes I chop up tilapia fillets, using fish and crab. Another time I might use fish and depends on what I have on hand. It's an elegant dish to serve to guests and it's simple/fast enough to use for a mid-week dinner."

Reviewed Apr. 5, 2010

"My family liked this recipe. I thought it came out a little runny, though. I would use 1 cup sour cream instead of milk. Also I would use crab that is in more lump form; the kind I used was more suitable to a crab dip. You can also add peas or broccoli to make it more of a one-dish meal. The water chestnuts were a good idea. A little Parmesan cheese sprinkled directly over the casserole at the end of baking, or mixed with the bread crumbs would improve it too."

Reviewed Dec. 6, 2009

"Delicious....... I added a can of drained water chestnuts which gave an added crunch."

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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.