Seafood Rice Casserole
A creamy seafood rice casserole combining tender rice, crab, shrimp, and vegetables in a rich mayonnaise-based sauce, perfect for family dinners or special occasions.
Ingredients
Instructions
- Prepare a white sauce by melting butter in a saucepan.
- Add flour to the melted butter, stirring constantly to form a roux.
- Gradually whisk in milk, salt, and paprika, cooking until the sauce thickens.
- In a large bowl, combine cooked rice, crab, shrimp, chopped celery, chopped green pepper, chopped onion, and mayonnaise.
- Pour the white sauce over the seafood mixture and stir to combine.
- Transfer the mixture to a greased casserole dish.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until heated through and bubbly.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice or some fresh herbs like dill or parsley. If you're out of crab, you can substitute with canned tuna or even leftover cooked salmon for a delightful twist. For a creamier texture, increase the mayonnaise slightly or use sour cream in place of some mayonnaise. Pairing with a simple green salad can also balance the richness.
Serving Suggestions
Serve this Seafood Rice Casserole as a main dish alongside a fresh garden salad or steamed vegetables for a complete meal. It also pairs beautifully with Zippy Tuna Salad for a seafood-themed dinner. For added crunch, consider serving with some garlic bread or a light, crusty baguette on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the casserole with foil to prevent it from drying out, and warm it in a preheated oven at 350°F (175°C) until heated through, usually about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Rice Casserole contains roughly 1082 calories, with 30g protein, 130g carbohydrates, and 54g fat. It is an excellent source of vitamin A (120% of the Daily Value), vitamin C (88% of the Daily Value), and iron (84% of the Daily Value). Note that it is relatively high in sodium, at 1732mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh seafood instead of canned?
Yes, fresh seafood can be a fantastic substitute. Just ensure it is cooked and flaked before adding it to the dish. Shrimp or crab meat can be lightly sautéed and used in place of canned options, providing a fresher taste and texture.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you're ready to bake, extend the cooking time slightly to ensure it's heated through and bubbly.
What can I do to make this dish gluten-free?
To make this Seafood Rice Casserole gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the roux. Additionally, ensure that the canned seafood and mayonnaise you use are labeled gluten-free to avoid any hidden gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).