Crab And Rice Casserole Recipes

Steps:

• Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

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:

• Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
• Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
• Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Steps:

• Measure the dry rice; then rinse and drain it several times. Put it the rice, water, and salt in a medium pot. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
• Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet and heat. Add the celery, bell pepper, and onion. Stir-fry until the onions are clear; then add the crab and cook until the crab begins to brown, another 5 to 10 minutes. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover the mixture and simmer for at least 10 minutes. (If you'd like a meatier mixture, just use more crab and less rice.)

Steps:

• Mix all ingredients together. Place into pan and sprinkle cheddar cheese on top. Bake in 350 degree oven for approximately 30 minutes.
• VARIATION: You can mix seafood types -- use 1/2 lb. crab and 1/2 lb. shrimp, lobster, or other seafood.

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.