Shrimp & Crab Casserole
This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. —Jan Bartley, Evergreen, North Carolina
Reviews
OMG! I only cut recipe in half. I didn't change a thing
It might be blocked for you by an ad or something, but it calls for: 1 cup shredded Colby-Monterey Jack cheese
There is no cheese listed in ingredients, and yet it appears in the directions...please advise!
This was yummy served with a green salad. I always appreciate when reviewers let us know the tweaks they made because it gives me good ideas about substitutes I can use and improvements I can make. Casseroles by nature are very versatile. I’m not a fan of canned seafood so I used fresh shrimp, imitation crab, and scallops. I also added mushrooms, garlic, and 1/4 cup of white wine to the sauce. I used 3/4 cup of prepared Uncle Ben’s original rice. I did use half and half but I’ve made this using just milk and it turned out fine. Stick to the recipe as written or have fun with it and make adjustments. Either way it’s good.
I'm a bit embarrassed to review this, as I was limited to use what was on hand, since running out to the store is not a preferred activity during the pandemic. I used half heavy cream/half milk, surimi instead canned crab, basmati rice, and cooked shrimp, baking it for 25 minutes. It still came out delicious!!
tasty
Just a question. Can canned shrimp be used instead of fresh?