Chef Ann-Marie from Wagshal’s prepares a tasty Shrimp and Crab Casserole for JC on 9 News Now at Noon.
SHRIMP AND CRAB CASSEROLE
Yield: 10-12 portions
3 cups COOKED BROWN RICE
1 1/3 cups MAYO
2/3 cup MILK
1 1/3 cup TOMATO JUICE
2/3 cups SLIVERED ALMONDS (TOASTED)
2/3 cups GREEN/RED BELL PEPPER DICED
2/3 cups ONION-CHOPPED
1.50 LBS JUMBO LUMP CRAB MEAT
2.0 LBS LARGE SHRIMP- STEAMED P&D TAIL OFF
.40 LBS CRUSHED CRACKER CRUMBS
.40 LBS MELTED BUTTER
MIX ALL INGREDIENTS-EXCEPT CRACKER AND BUTTER
PLACE INTO BUTTERED BAKING DISHES
MIX CRACKER CRUMBS AND MELTED BUTTER
TOP EACH CASSEROLE WITH MIXTURE
BAKE UNCOVERED AT 350 UNTIL HEATED THROUGH
ABOUT 30-45 MINUTES
