Seafood Gourmet

"This is a gastronomic delight, very rich, great for wedding receptions or a nice luncheon, and darned fine fare for company. With a nice salad and a buttery Chardonnay, you've really got something here! But beware, it makes a ton, so if you're just fixing it for 4-6, cut the recipe in half. If you do the whole recipe it needs to be cooked in a lasagna dish, something a little bigger and deeper than your traditonal 9X13. I had difficulty getting the rice mix to go through Zaar, but the origional recipe calls for Uncle Ben's white and wild rice blend. Hood River Salad #131450 really sets this off, not because it's my recipe, just because it really works well with this! I hope you enjoy this!"
 
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Ready In:
1hr 20mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

  • Preheat oven to 350*F.
  • In butter, saute the onions, bell pepper and celery until tender.
  • In large bowl, mix cooked rice and the cooked onions, bell pepper and celery.
  • Mix in grated cheese.
  • Thoroughly combine soup with half-and-half, and add to the rice mixture.
  • Now, VERY GENTLY fold in the seafood, so as not to break up the crab meat too much, you want lumps of it in there, so stir as little as possible.
  • Pour into buttered lasagna pan.
  • Sprinkle with toasted almond slices.
  • Bake in 350*F oven 35-40 minutes.
  • Let stand about 10 minutes before serving.

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Reviews

  1. Tasty and good dish. Easy and quick to make.
     
  2. Haven't tryed this yet, but can't wait to! Printing this reciepe now!Thanks!
     
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RECIPE SUBMITTED BY

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
 
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