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Shrimp and Crabmeat Casserole

Shrimp and Crabmeat Casserole
Fritz Wegner, Madison, WI

1- lb. Shrimp (peeled, de-veined and heated slightly – save the juice!)
1- lb. Alaskan King Crab (heat to thaw frozen legs, crack shell and remove meat)
1- cup diced celery (or asparagus)
8 – oz. canned mushrooms
1- chopped pepper (green, red or yellow)
2 – cups sour cream
1/2- cup mayonnaise
2 – Tablespoons Worcestershire sauce
1 – cup Uncle Ben’s Converted Rice (un-cooked)

Combine all ingredients in large casserole dish, salt & pepper to taste, mix, cover and cook in oven for a total of 1-hour at 300º F. After the first 30 minutes of cooking, take casserole out of the oven and add some of the juice that you cooked the shrimp in. Stir ingredients, re-cover and continue cooking for the next 30 minutes.

With a fresh salad and bread, this amount of casserole will serve four adults.
Serve with your favorite chardonnay or champagne. Enjoy!