Crab and Oyster Company Casserole
"This recipe came from a Cambridge, Maryland Fire Department cook book of the 1960s. My mother used to make it almost everytime we had company. Her children liked it so much they put it into the cookbook they put together for our parent's 50th Wedding Anniversary."
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 lb backfin crab meat
- 1 pint oyster, undrained
- 1⁄4 cup butter
- 1⁄4 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped pimiento, drained
- 2 cups long grain white rice, cooked
- 1 cup wild rice, cooked
- 1 (10 1/2 ounce) can cream of mushroom soup
- 6 ounces dry sherry
- 4 ounces Smithfield Ham, julienne sliced
- 1⁄2 cup fresh parsley, chopped
directions
- Drain oysters and reserve liquor.
- Cook oysters in melted butter till edges just begin to curl. Remove from heat.
- Add crab meat and fold gently.
- Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
- Gently sir in rice and wild rice. Set aside.
- In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
- Turn mixture into well greased 2 quart casserole.
- Pour liquid over mixture.
- Top with ham. Sprinkle with parsley. Dot with butter.
- Bake at 350 till heated through, approximately 25-30 minutes.
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RECIPE SUBMITTED BY
Former nurse now Co Director of a local food bank. We have over 150 volunteers and all of us love to cook. We host general meetings about 4 times a year. Pot Luck dishes are always the most important item on the agenda. The volunteers put together a fund raising cookbook titled "We Share our Recipes". It contains favorite dishes from all areas of the country. Sailing is a hobby of mine. My husband and I love to sail on the St. Johns River. My favorite hobby is compiling cookbooks for friends and family. I type them and add photos and a story about the recipe, then I have them bound together for gift giving. My favorite cookbook is a family cookbook that we put together for our parents 50th anniversary. It contains recipes from our grandparents, parents ,as well as favorite recipes from all 5 siblings. I usually rely on traditional cookbooks like the Joy of Cooking when I begin my menu planning. I also enyoy, The Way to Cook by Julia Child and The Southern Living annual cookbooks, ( I think I have at least 20 years of them)
