Herbed Seafood Casserole
A seafood lover's delight
1 cup long grain rice
1 egg, beaten
1/3 cup chopped fresh parsley
1/3 cup butter
1 onion chopped
3 cloves of garlic, minced
1 large carrot finely chopped
1 ½ cups chopped celery
1 ½ tsp dried dillweed
1 tsp each salt and pepper
1 lb scallops
1lb raw shrimp
1 pkg. 7oz frozen crab meat thawed
¼ cup all purpose flour
1 ½ cups milk
½ lb cream cheese
¼ tsp dried thyme
1 ½ cups fresh bread crumbs
2 tbsp butter melted
chopped fresh parsley
In a saucepan cook the rice in 2 cups of water until tender and water is
absorbed. Stir in the egg and 2 tbsp. of the parsley. Set aside.
Meanwhile, in a large skillet, melt 1 tbsp. of the butter over medium heat and
cook onion, garlic, carrot, celery stirring occasionally for three to five
minutes or until softened. Stir in ½ tsp of the dill and ¼ tsp each of the salt
and pepper. Set aside in a large bowl.
Wipe the skillet clean and pour in 2 cups of water. Bring to a gentle simmer and
poach scallops until just opaque (1 to 3 minutes). Using a slotted spoon, add
the scallops to a bowl.
Poach shrimp in the same liquid for 3 minutes or until just firm and pink. Drain
reserving 1 cup of the liquid and add the bowl. Chop crab coarsely and add to
In the same skillet, melt the remaining butter over medium heat, whisk in the
flour and cook whisking for 2 minutes without browning. Gradually whisk in the
reserved poaching liquid and milk. Cook stirring for five minutes or until
thickened. Whisk in the cream cheese, remaining dill, slat, pepper and thyme
until cheese is melted. Stir into the seafood mixtures along with the remaining
Line the bottom of a greased 13x9 inch baking dish with the rice. Spoon the
seafood mixture over the top.
(recipe can be cooled, covered and refrigerated at this point for up to two days
or frozen for up to two weeks. Thaw in the fridge for 48 hours. Let stand at
room temp for 30 minutes before continuing.)
Topping: Mix the bread crumbs, butter and parsley and sprinkle over the
casserole. Bake at 325 for 40 to 50 minutes or until heated through and the
topping is golden and crunchy.
Makes 8 servings.
by Heather Reynolds
Source: Recipes From Friends