Shrimp Crab Casserole Recipes

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Steps:

• Preheat oven to 350°F.
• Combine all ingredients except cracker crumbs and butter.
• Spread in a greased casserole.
• Mix cracker crumbs and butter and sprinkle over the seafood mixture.
• Bake for 30 minutes.

Steps:

• Melt stick of butter over low heat, add flour and stir until well blended.
• Remove from heat and gradually stir in milk and return to heat.
• Cook stirring constantly until thick and smooth.
• Stir in cheese whiz and sherry and remove from heat.
• Fold in crab and shrimp and pour into buttered casserole dish.
• Crush the crackers and stir into the 2 tbsp of melted butter.
• Sprinkle the buttered cracker crumbs over the top of the casserole and sprinkle with paprika if desired.
• Bake at 350 degrees until crumbs are lightly browned and casserole is bubbly.
• Note: 3 1/2 lbs raw shrimp= 2 lbs cooked shrimp.
• Also you can make this ahead of time and freeze minus the cracker topping until ready to use and thaw completely before baking.
• Because it makes such a large amount you can also divide in half and use one now and freeze the other dish.

Steps:

• Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
• Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Steps:

• Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.