Sheila's Company Seafood Bake.

“What a super recipe this is! It looks difficult, but it is just a tad time consuming. Once you've served it, you will forget how long it took you to prepare. I think it comes from an old weekend paper in Montreal.....probably a Margo Oliver recipe. I have divided it into 3 parts to make it look less intimidating. Edited note: I just made this again yesterday after not doing so for a long time, and feel that 1 cup rice and 2 cups chicken stock would work much better. (The original called for 1 1/2 cups rice and 3 cups chicken stock.)”
1hr 10mins

Ingredients Nutrition


  1. Part 1:
  2. Heat butter in large saucepan.
  3. Add rice and cook gently, stirring until rice is golden.
  4. Add raisins and chicken stock.
  5. Bring to a boil, then simmer, covered, until rice is tender and liquid is absorbed-- app.
  6. 15 minute Add salt& pepper.
  7. Mix with fork and spread in bottom of prepared baking pan.
  8. Part 2:
  9. Melt butter in large skillet.
  10. Add mushrooms, curry powder and ginger and cook gently, stirring for 3 minute Remove from heat.
  11. Add crab, lobster, salt and sherry and blend lightly.
  12. Spoon over rice.
  13. Part 3:
  14. Melt butter in saucepan.
  15. Sprinkle in flour, salt, pepper and mustard and let bubble up.
  16. Remove from heat and add cream all at once, stirring to blend.
  17. Return to moderate heat-- cook and stir until thickened and smooth.
  18. Pour over seafood.
  19. Sprinkle with cheese.
  20. Pan size: 2-3 quart or 10"x13".
  21. Oven temp: 400 degrees.
  22. Cook time reflects oven time only.

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