Shrimp And Crab With Rice
Delight your taste buds with this Shrimp and Crab with Rice dish, a creamy and flavorful casserole that combines the sweetness of crab and shrimp with the crunch of fresh vegetables. Perfect for gatherings or family dinners, it offers a satisfying blend of textures and tastes that seafood lovers will adore.
Ingredients
Instructions
- Cook rice according to directions.
- Combine crab meat, cooked shrimp, green pepper, onion, pimento, celery, and mushrooms.
- In a separate bowl, mix mayonnaise, salt, half and half, and Worcestershire sauce.
- Combine the seafood mixture with the mayonnaise mixture and cooked rice, then place in a greased 2-quart casserole.
- Sprinkle with bread crumbs and bake at 375° for 35 minutes.
Tips & Substitutions
For added flavor, consider sautéing the green pepper and onion before mixing them with the seafood. If you want a lighter version, substitute Greek yogurt for mayonnaise. You can also experiment with different types of seafood or add spices like Old Bay seasoning for a kick. This dish pairs nicely with oyster crackers for a crunchy side.
Serving Suggestions
Serve this dish warm, garnished with fresh herbs like parsley or chives for a pop of color. It makes a great main course alongside a simple green salad or steamed vegetables. For a delightful appetizer, consider serving it with Easy Salmon Patties as a flavorful pairing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions, but be careful not to overheat as it can dry out the seafood.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Crab With Rice contains roughly 440 calories, with 9g protein, 60g carbohydrates, and 19g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1564mg per serving (68% 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 frozen seafood for this recipe?
Yes, you can use frozen shrimp and crab meat. Just make sure to thaw them completely and pat them dry before use to avoid excess moisture in the dish.
What can I substitute for half and half?
If you don't have half and half, you can mix equal parts of milk and heavy cream as a substitute. This will maintain the creaminess of the dish.
Can I prepare this dish in advance?
Absolutely! You can assemble the casserole a day ahead, cover it tightly, and refrigerate. Just bake it when you're ready to serve, adding a few extra minutes to the cooking time if it's cold from the fridge.
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).