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!
Florida Seafood Casserole Recipe photo by Taste of Home
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 shredded cheddar cheese, divided
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.
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.