Lump Crab And Shrimp Casserole Recipe Recipe For Chili

SHRIMP & CRAB CASSEROLE

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.

SHRIMP AND CRAB CASSEROLE

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.

CRAB AND SHRIMP CASSEROLE

Steps:

• Preheat oven to 220.
• Mix all ingredients together.
• Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.

CRAB AND SHRIMP LOUIS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
• Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

CHILI CRAB SHRIMP SOUP

Steps:

• Fry bacon pieces in a big pot; when nice and crispy, remove bacon and set aside.
• Melt butter into bacon grease and place chopped onion in first, then add chopped carrot and celery, and finally the garlic, to bacon grease in pan and saute till softened. Add salt and pepper depending on your tastes, remember this will end up being a big pot of soup.
• Add enough water to softened veggies in pan to cover slightly, let boil down a about 10 minutes. Add as much chili powder as you like (I use about a TBSP., but you can use more - it really makes the flavor of this soup) and then just add a pinch of cayenne for a little more kick.
• After water is boiling and has reduced a bit, add the chopped potatoes. Add just a little more water and let the mixture boil another 5-10 minutes to help get the potatoes close to softened (they don't have to be completely cooked yet).
• Once the potatoes and other veggies are close to being soft and ready to eat, add 2 cups of milk. As it is starting to heat, make sure to break down crab (pull body shell off and take center of crab and use kitchen shears to cut into 1/4, pull legs off, clean it all up, and use shears to cut just a small slit into each leg and claw piece so soup can seep into crab meat for nice flavor) and then throw Crab in with the milky veggies in the large soup pot.
• Once the soup is hot and the crab is in it, make sure to turn the stove to low and try not to have the soup boil over. Add shrimp just to warm them up. Top off with the bacon pieces. Adjust salt and pepper to taste.
• (If you like your soup thicker and more like chowder, you could add a mix of 1/2 cup milk and 2 tablespoons flour (shaken together in a small closed jar) to the soup a few minutes before finishing to thicken it up, if you like.). The chili and spice amounts can easily be adjusted to your tastes, it's a real flexible recipe.

EASY CRAB CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot of salted boiling water, cook pasta until al dente. Drain, and transfer to a large bowl.
• Add mayonnaise, Worcestershire sauce, ketchup, and onion to the noodles; mix well. Stir in green pepper, crab, shrimp and celery. Salt and pepper to taste. Spoon mixture into an 8x8 inch casserole dish. Sprinkle bread crumbs to taste over the casserole.
• Bake 35 minutes in the preheated oven, until brown and bubbly.

SHRIMP AND CRAB CASSEROLE

Steps:

• Mix all ingredients together and place in a greased casserole dish.
• Sprinkle seafood seasoning such as Old Bay (to taste) on top Bake at 350°F for 30 minutes.

LINDA'S CRAB AND SHRIMP CAKES

Steps:

• Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
• Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
• Remove from the refrigerator and form into 12 patties.
• Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

CRAB & SHRIMP CASSEROLE

Steps:

• Melt stick of butter over low heat, add flour and stir until well blended.
• Remove from heat and gradually stir in milk and return to heat.
• Cook stirring constantly until thick and smooth.
• Stir in cheese whiz and sherry and remove from heat.
• Fold in crab and shrimp and pour into buttered casserole dish.
• Crush the crackers and stir into the 2 tbsp of melted butter.
• Sprinkle the buttered cracker crumbs over the top of the casserole and sprinkle with paprika if desired.
• Bake at 350 degrees until crumbs are lightly browned and casserole is bubbly.
• Note: 3 1/2 lbs raw shrimp= 2 lbs cooked shrimp.
• Also you can make this ahead of time and freeze minus the cracker topping until ready to use and thaw completely before baking.
• Because it makes such a large amount you can also divide in half and use one now and freeze the other dish.

CRAB AND SHRIMP CASSEROLE

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.

BUNCH'S CRAB CASSEROLE

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
• In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
• Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.