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Seafood Casserole

A family favorite, this rice casserole is stuffed with plenty of crab and shrimp to make a special dish that's also hearty, homey and so easy to make! —Nancy Billups, Princeton, Iowa
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings

Ingredients

  • 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 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

Directions

  • Cook rice according to package directions. Meanwhile, preheat oven to 375°.
  • 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.
  • Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.
Editor's Note
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts
1-1/2 cups: 585 calories, 34g fat (5g saturated fat), 209mg cholesterol, 1045mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 37g protein.

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Reviews

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Average Rating:
  • christinebbd
    May 11, 2020

    I've made this recipe many times. It's a family favorite.

  • Summy
    Mar 25, 2020

    Delicious! I did do a few things differently (don't hate me), as I'm using what I have on hand in my fridge and pantry during the coronavirus lockdown. I used an 8oz package of precooked microwavable Uncle Ben's brown

  • Stephanie
    Mar 15, 2020

    This has become one of my signature dishes that EVERYONE has loved from the very 1st bite. I have had to make a few changes...after reading other reviews and tweaks. All I can say is this is THE BOMB.COM!!!

  • Tawanna
    Mar 12, 2020

    I made it for the first time exactly as the recipe says and its a true hit. The taste was fantastic. This recipe is so easy to make and quick to prepare. Next time I make it I will add some Old Bay seasoning to it. I will make this again on special occasions. It can be a pricey dish but it is so worth it to give yourself a treat every now and then.

  • Gail
    Jan 12, 2020

    I made the seafood casserole for the first time for guest and was really looking forward to the result. Followed the recipe. It smelled delicious while cooking. Unfortunately when I served it the sauce separated. Not sure why? It was very tasty and everyone thought it was delicious but as the cook I was disappointed in the result as it was quite watery. Any hints why it separated?

  • Ben
    Aug 9, 2019

    This recipe is excellent. My wife does not like celery so we left that out. We did add 1/4 teaspoon of cayenne pepper. I believe that even without the cayenne pepper, the recipe is a great one and a keeper.

  • Lisa
    Feb 19, 2019

    I wish people would review recipes as written. You are not doing anyone a favor if you deviate from what is written. Stop trying to be a smarty pants. I would rather see reviews of the recipe as written, then come back with variations of what may make it better or did make it better. There I feel better!!

  • Kelly
    Jan 20, 2019

    We've made this twice within a month it's so good. The second time was for dinner at my son's and he asked for the recipe. We follow the recipe except for putting in extra shrimp.

  • rock111
    Apr 25, 2018

    I made 3 changes. Used the combo can of Cream of Mushroom & Cream of Chicken soup instead of the milk. Topped casserole with 1 cup shredded Monterey Jack Cheese. Diced 3 slices of bread & mixed that into 2-3 Tbsp. melted butter and scattered that over the cheese (instead of dry bread crumbs) before baking. Family went wild for this!!!! Instant favorite!!

  • sulewski
    Feb 19, 2018

    This is one of my favorite go to recipes. It is wonderful as written. I have also added scallops, carrots and water chestnuts.