 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
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! Ingredients:
2 tablespoons butter |
2 large onions, chopped |
1 large green bell pepper, chopped |
2 cups celery, chopped |
2 (6 ounce) boxes wild rice mix, prepared |
1 1/2 cups half-and-half |
1 lb crabmeat |
1 lb cooked baby shrimp |
2 cups grated gruyere cheese (or your favorite white cheese) |
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 cup toasted almond, sliced (not slivered) |
Directions:
1. Preheat oven to 350*F.
2. In butter, saute the onions, bell pepper and celery until tender.
3. In large bowl, mix cooked rice and the cooked onions, bell pepper and celery.
4. Mix in grated cheese.
5. Thoroughly combine soup with half-and-half, and add to the rice mixture.
6. 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.
7. Pour into buttered lasagna pan.
8. Sprinkle with toasted almond slices.
9. Bake in 350*F oven 35-40 minutes.
10. Let stand about 10 minutes before serving.
|
|