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Shrimp & Crab Casserole Recipe

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This recipe for Shrimp & Crab Casserole, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Woodward/Taste of Home


2 pkg (8.8 oz ea) ready to serve long grain & wild rice
C butter, cubed
2 celery ribs, chopped
1 med, onion, chopped
3 Tab flour
1 C half and half cream
1 tsp seafood seasoning
tsp salt
tsp hot pepper sauce
tsp pepper
1 Lb uncooked shrimp (31-40 per lb), peeled and deveined
2 cans (6oz each) lump crabmeat, drained
1 C shredded colby-monterey jack cheese

Preheat over to 350.
Spread rice into greased 13x9 baking dish.
In large skillet, heat butter over med heat.
Add celery and onion, cook and stir until tender, 6-8 minutes.
Stir in flour until blended, gradually whisk in cream.
Bring to boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

Stir in seafood seasoning, salt, pepper sauce and pepper.
Fold in shimp and crab.
Spoon over rice.
Sprinkle with cheese.

Bake, covered, until shrimp turn pink, 40-45 minutes.
Let stand 5 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes




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