This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. \u2014Jan Bartley, Evergreen, North Carolina<\/p>\n","protected":false},"author":7061,"featured_media":2139550,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304162,305378,305883,304423,304328,307050,305271,304292,305487,304430,304338,307049,303966,304988,340638,304408,304368,306848,305020,304268,304458,305374,324623,340657,307064,304020,304005,304150,304468],"categories-v2":[308503,308500,309439,309386,311532,308821,308988,308984,308481,310090,309216,308305,310796,308830,308992,310085,308495,308935,340804,308813,308745,309603,308960,259483,308865,309381,309177,340841,310142,308594,308549,309434,308875],"coauthors":[305],"recommended_recipes":[{"post_title":"Seafood 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The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. —Jan Bartley, Evergreen, North Carolina","recipeIngredient":["2 packages (8.8 ounces each) ready-to-serve long grain and wild rice","1\/4 cup butter, cubed","2 celery ribs, chopped","1 medium onion, chopped","3 tablespoons all-purpose flour","1-1\/2 cups half-and-half cream","1 teaspoon seafood seasoning","3\/4 teaspoon salt","1\/2 teaspoon hot pepper sauce","1\/4 teaspoon pepper","1-1\/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined","2 cans (6 ounces each) lump crabmeat, drained","1 cup shredded Colby-Monterey Jack cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. 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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 376 calories","fatContent":"17g fat (10g saturated fat)","cholesterolContent":"195mg cholesterol","sodiumContent":"1127mg sodium","carbohydrateContent":"24g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"29g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8333335,"reviewCount":12,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","video":{"@type":"VideoObject","name":"Shrimp & Crab Casserole","description":"Check out this video for how to make Shrimp & Crab Casserole.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/CZ2c34k9\/poster.jpg?width=720"],"uploadDate":"2023-07-20 14:52:45","duration":"P0DT0H1M39S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/CZ2c34k9-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSubmarine"},"reviewBody":"One of my family's favorites...to penny-pinch, I use frozen cooked shrimp (thawed) and imitation crab meat then bake for 25 mins...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Staci376"},"reviewBody":"
The only modification I made was to halve the recipe and use an 8x8 pan. It turned out great and was delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSushi"},"reviewBody":"My sister made this for Easter dinner as there were a few individuals that don't enjoy ham. It was delicious although she said she needed to add some water as the rice was dry. I came home and made it for dinner this week. YUM, the significant other got up in the middle of the night to enjoy another serving. So this is what I had on hand: 2 bags of frozen rice with onions, broccoli and carrots. I poured into the baking dish without cooking in advance. I sauteed more onion and celery. I had the shrimp and crab on hand. I had sour cream in refrigerator so I used that and thinned it out with milk. Poured all in the baking dish, covered with cheddar cheese and baked! It was divine. I used Old Bay and Texas Pete. Nice kick without overpowering the flavor. My sister left the hot sauce out as she was cooking for my mom who doesn't do spice. This is a keeper. Great for guests and at the same time, great for a quick dish during the week. This is the BEST! Thank you for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Holly431"},"reviewBody":"Wow!! If you really, really, like seafood, and a creamy comfort-casserole, this is your dish! I made it as a main course for Easter dinner (please, not a boring ham!) and it was well received. Of course, even if it hadn't been, it was well received by me and that makes for some delic left-overs to look forward to. (So tasty as an almost-dip the next day with wheat crackers.) \n\nTip: I could not find the Uncle Ben's prepared rice (pouch) and used two 6.2 oz boxes (orange colored) of Uncle Ben's Long Grain & Wild Rice. \n\nTip: PREPARE box rice and then add to casserole dish. (In case you are tempted to add the mix, uncooked, to bottom of casserole dish, like we did;) \n\nTip: You can use the fairly cheap imitation crab (the kind that is in a clear pouch). \n\nTip: Do not sub heavy cream for 1\/2 and 1\/2. It will become so thick you will need to make a second batch of rioux, using regular milk and combine the two. (Yes, that's us again, laughing the entire time.) \n\nTip: Don't skip on the seafood seasoning (we used Old Bay) or hot sauce. It gives it a nice kick. \n\nTip: Serve with broiled Brussel sprouts or a simple lettuce salad. \n\nMight try: Next time I will saut\u00e9 fresh mushrooms and red pepper with the onion and celery and use more seafood seasoning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brenda8489"},"reviewBody":"Since everything is already cooked there is no reason to bake this for 45 minutes. You end up with overcooked shrimp. I made the sauce making sure the onion and celery were cooked and tender then I added the seafood. I cooked that for around 7-10 minutes and then added it to hot rice. I put it in the oven long enough to melt the cheese, 10-15 minutes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BCBabies"},"reviewBody":"I used shredded hashbrowns. It turned out well! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michelle442"},"reviewBody":"
Made this for a side dish to go with our Christmas rib dinner. Outstanding! Everyone loved it. I don't care for wild rice; I used long grain white rice instead. I liked the texture it added without impinging on the delightful seafood taste. Instead of Imitation crab I used Imitation lobster chunks. Also added a small package of frozen scallops with the shrimp. Because of the extra seafood, next time I will increase the sauce ingredients. The celery and onions added a nice flavor as well as texture. A wonderful new recipe to add to my special-company-for-dinner offerings.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleLeaf"},"reviewBody":"I'm a bit embarrassed to review this, as I was limited to use what was on hand, since running out to the store is not a preferred activity during the pandemic. I used half heavy cream\/half milk, surimi instead canned crab, basmati rice, and cooked shrimp, baking it for 25 minutes. It still came out delicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBandAid"},"reviewBody":"This was yummy served with a green salad. I always appreciate when reviewers let us know the tweaks they made because it gives me good ideas about substitutes I can use and improvements I can make. Casseroles by nature are very versatile. I\u2019m not a fan of canned seafood so I used fresh shrimp, imitation crab, and scallops. I also added mushrooms, garlic, and 1\/4 cup of white wine to the sauce. I used 3\/4 cup of prepared Uncle Ben\u2019s original rice. I did use half and half but I\u2019ve made this using just milk and it turned out fine. Stick to the recipe as written or have fun with it and make adjustments. Either way it\u2019s good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHelmet"},"reviewBody":"OMG! I only cut recipe in half. I didn't change a thing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleQuill"},"reviewBody":"tasty","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Shrimp & Crab Casserole","description":"Check out this video for how to make Shrimp & Crab Casserole.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/04\/ShrimpAndCrabCasserole_DIYD_59746_032122_H.mp4","duration":"99","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/04\/ShrimpAndCrabCasserole205974620H_1920x1080.jpg","advertising":true,"jw_id":"CZ2c34k9","jw_url":"http:\/\/content.jwplatform.com\/videos\/CZ2c34k9-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/CZ2c34k9\/poster.jpg?width=720","jw_publish_date":"04\/07\/2022"},"rms_legacy_id":"59746","romance_copy_dek":"This quick, easy recipe is truly delicious. 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