Crab And Shrimp Casserole Recipe Recipe For Potato

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SHRIMP & CRAB CASSEROLE



Shrimp & Crab Casserole image

This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon seafood seasoning
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

SHRIMP AND CRAB CASSEROLE



Shrimp and Crab Casserole image

A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.

Provided by D. L. Mooney

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 6

Number Of Ingredients 10

2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
½ cup sliced almonds
10 buttery round crackers, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
  • Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Nutrition Facts : Calories 959.5 calories, Carbohydrate 41.2 g, Cholesterol 249.3 mg, Fat 68.4 g, Fiber 1.7 g, Protein 44 g, SaturatedFat 10.9 g, Sodium 914.8 mg, Sugar 6.3 g

SHRIMP AND DICED POTATO CASSEROLE



Shrimp and Diced Potato Casserole image

Ready, Set, Cook! Special Edition Contest Entry: This recipe is a kind of surf and turf, blending the earthiness of potatoes with the ocean tang of shrimp. It is adapted from elements of shrimp croquettes of Fannie Farmer, with a Red Pepper sauce borrowed from Jacques Pepin, modified by adding sun dried tomatoes.

Provided by johnniZanni

Categories     Potato

Time 2h35m

Yield 1 8 X 12, 4 serving(s)

Number Of Ingredients 22

1 lb shrimp, frozen and peeled
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1/2 teaspoon salt
1 pinch cayenne pepper
1/4 cup lemon juice
2 teaspoons lemon zest
1/4 cup cilantro, finely chopped
2 cups panko breadcrumbs
2 tablespoons unsalted butter or 2 tablespoons ghee
3 tablespoons flour
1 cup milk, heated
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch of freshly grated nutmeg
2 red bell peppers
8 sun-dried tomatoes
1 cup tomato soaking liquid
1/4 cup reserved marinade
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch red pepper flakes
1 tablespoon unsalted butter or 1 tablespoon ghee

Steps:

  • Put the sun dried tomatoes in a bowl with 1 cup of hot water. Let them sit for 30 minutes to plump and soften.
  • Zest and juice the lemons and finely chop the cilantro.
  • Cut the frozen shrimp into ½ inch pieces. Combine in a bowl with lemon juice, zest and cilantro. Cover with plastic wrap and set in a bowl of hot water to thaw while marinating. Stir occasionally.
  • Over a hot stove burner roast the red bell peppers until the skins are blackened. Wrap in plastic wrap and let cool.
  • To make the cream sauce, melt the butter or ghee in a heavy bottomed sauce pan. Add the flour and stir until flour is cooked, but not brown, about 2 minutes. Add the hot milk, stirring constantly.Bring the cream sauce to a boil. Add salt and pepper to taste and grate nutmeg into sauce. Simmer for 2 -3 minutes until sauce thickens.
  • Thoroughly drain the shrimp and reserve the marinade. Combine the Simply Potatoes Diced Potatoes with Onions, the marinated shrimp, salt, cayenne pepper, and cream sauce. Mix well. Cover with plastic wrap and refrigerate until chilled.
  • Preheat oven to 350°F.
  • Peel the peppers and remove the seeds and ribs. Roughly chop the peppers and the tomatoes and put in a food processor. Process until smooth. Add the liquid the tomatoes were soaked in along with ¼ cup of the reserved marinade and season with salt, pepper and red pepper flakes. Let boil to thicken the sauce. Remove from heat and add the butter. Swirl to melt and incorporate. Adjust seasoning to taste. Keep warm until needed for service.
  • Oil an 8" X 12" casserole and fill with the shrimp and potato mixture. Coat with Panko bread crumbs.
  • Bake on the middle rack at 350°F for 45 minutes. Broil for 3 minutes to toast bread crumbs. Serve on a warm platter in a ring of Roasted Red Pepper/Sundried Tomato Sauce. Garnish with a few leaves of cilantro.

Nutrition Facts : Calories 464.7, Fat 15.3, SaturatedFat 7.7, Cholesterol 174.3, Sodium 1736.6, Carbohydrate 54.6, Fiber 4.6, Sugar 7.8, Protein 26.6

CRAB AND SHRIMP CASSEROLE



Crab and Shrimp Casserole image

Canned crab and shrimp make this an ecconomical, quick and easy treat. Serve this over buttered toast topped with cooked peas or asparagus and be sure you claim a portion before it vanishes!

Provided by Lorac

Categories     Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 cup chopped celery
1 (6 ounce) can crabmeat, drained
2 (4 1/2 ounce) cans shrimp, drained
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
Tabasco sauce
1 cup mayonnaise
1/2 cup Ritz cracker crumbs
1 tablespoon melted butter

Steps:

  • Preheat oven to 350°F.
  • Combine all ingredients except cracker crumbs and butter.
  • Spread in a greased casserole.
  • Mix cracker crumbs and butter and sprinkle over the seafood mixture.
  • Bake for 30 minutes.

CRAB-STUFFED POTATOES



Crab-Stuffed Potatoes image

Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

4 medium baking potatoes
1/4 cup butter
1/4 to 1/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped green onions or chives
1 cup shredded cheddar cheese
1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
Paprika

Steps:

  • Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CLASSIC CRAB AND SHRIMP SALAD



Classic Crab and Shrimp Salad image

This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.

Provided by melimel_86

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

6 ounces fresh crabmeat, drained and flaked
5 ounces small cooked shrimp, chopped
1 stalk celery, diced
1 green bell pepper, seeded and chopped
1 onion, diced
¾ cup mayonnaise
2 teaspoons fresh dill, finely chopped
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste

Steps:

  • Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 6.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 434.1 mg, Sugar 2.6 g

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