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Shrimp and Crab Casserole Recipe

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This recipe for Shrimp and Crab Casserole is from The Lock Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked rice
1/2 cup chopped green pepper
1/3 cup chopped fresh parsley
1 medium Bermuda onion, thinly sliced
1 cup fresh mushrooms, sliced
1 cup mayonnaise
1 package frozen petite peas (optional)
1/2 pound crab
1/2 pound shrimp
1/8 teaspoon pepper
1/4 teaspoon curry powder
5 Tablespoons butter
1/2 cup toasted slivered almonds.
Directions:
Directions:
Saute green pepper, parsley, and onions in 4 Tablespoons of butter until transparent and remove from pan. Add another Tablespoon butter and saute mushrooms. Defrost peas (do not cook). Fold all vegetables into the cooked rice reserving some mushrooms for the top. Add mayonnaise, seafood, and spices. Put in casserole dish and top with remaining mushrooms and toasted almonds. Cover and bake at 350º for 30 minutes.

 

 

 

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