Shrimp & Crab Bake

Shrimp & Crab Bake
Servings: 12 Prep 15 mins Bake 375°F 1 hr 10 mins

Ingredients

  • 2 cans (10.75 ounces each) condensed cream of shrimp soup
  • 3 cups milk
  • 1 pound medium shrimp, cut in half crosswise
  • 4 cups packaged instant white rice
  • 1 pound imitation crabmeat, cut into bite-size pieces
  • 1 medium sweet red pepper cut into bite-size pieces
  • 1 package (10 ounces) frozen green peas, slightly thawed
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup half-and-half
  • 1 1/4 cups crumbled round butter crackers (about 25 crackers)

Make It

1. Whisk together 1 can of the condensed cream of shrimp soup and the 3 cups milk in a large saucepan until well blended. Bring to boiling over medium heat. Remove saucepan from the heat. Stir in shrimp and rice. Cover; let stand for 5 minutes.

2. Transfer the shrimp-soup mixture to large bowl. Stir in imitation crabmeat, sweet red pepper, slightly thawed peas, the remaining can of shrimp soup, the Old Bay seasoning, salt, black pepper and half-and-half. Transfer mixture to a lightly oiled 13 x 9 x 2-inch baking dish, spreading the mixture evenly. If serving next day, refrigerate, covered, overnight.

3. Heat oven to 375 degrees F.

4. Bake casserole, covered, in 375 degree F oven for 55 minutes. Uncover baking dish; scatter crumbled crackers evenly over the top of the casserole. Bake for another 15 minutes or until the top is golden brown. Let the casserole stand for 10 minutes before serving. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 283, Fat, total (g): 8, chol. (mg): 78, sat. fat (g): 4, carb. (g): 32, fiber (g): 2, pro. (g): 18, sodium (mg): 936, Percent Daily Values are based on a 2,000 calorie diet.