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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for SEAFOOD CASSEROLE, by , is from Incredible Edibles 2.0, 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!

Rhonda D Lauderdale


⅓ c minced onion
1 (8 oz) can sliced water chestnuts, drained
c all-purpose flour
2 T lemon juice
1 c flaked cooked crabmeat
1c light cream
tsp pepper
1 c shredded Cheddar cheese, divided
c butter or margarine
1 c milk
1 T fresh parsley
1 c peeled, cooked shrimp
tsp salt
1 T chopped pimento
3 c cooked rice

In a saucepan, saute onion in butter. Blend in flour. Add milk and cream. Cook and stir until thick and bubbly. Remove from heat. Stir in salt, pepper, pimento, water chestnuts, lemon juice, parsley, crabmeat, shrimp, rice, and half of the cheese. Spoon into a 2 quart casserole dish. Bake at 350 for 25 minutes. Sprinkle with remaining cheese before serving.




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