Seafood Bake
What's more delicious than shrimp, scallops and crab in a creamy sauce baked in the oven with buttery breadcrumbs?
Ingredients
- 3/4 cup basmati, or other long grained rice
- 1 1/2 cups water
- 2 tbsp butter
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dill weed
- 2 tbsp fresh parsley
- 8 ounces medium raw shrimp, peeled and deveined
- 8 ounces bay scallops
- 8 ounces crabmeat (fresh, canned, or imitation)
- 3 tbsp butter
- 3 tbsp flour
- 1 cup whole milk
- 6 ounces cream cheese, cubed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dill weed
- 1/4 tsp dried thyme
- 5 slices bread, ripped into croutons
- 3 tbsp butter melted
Instructions
- Preheat oven to 350 degrees. Grease an 11"x7" baking dish and set aside.
- In a small saucepan, cook rice in 1 1/2 cups of water until boiling. Stir, cover and turn heat to low. Steam for 15 minutes.
- In a large skillet on medium high heat, melt butter. Add onion, celery and carrot and cook until tender. Add garlic, salt an pepper and cook for 1 minute longer.
- Add cooked rice, dill and parsley to skillet. Stir to combine. Transfer rice to prepared baking dish and press down to evenly distribute.
- To a medium saucepan, add water to fill halfway. Bring water to a boil and add shrimp and scallops. Reduce heat to medium and cook for 5 minutes or until scallops are firm and shrimp are pink.
- Drain water from seafood, reserving 1/2 cup. Transfer shrimp and scallop to a large bowl. Add crab and gently combine. Set aside
- In a small saucepan, melt butter over medium. Whisk in flour until golden. Stir in the milk and reserved seafood water.
- Turn heat to low and add cream cheese, salt, pepper, dill and thyme. Stir until cheese is melted and combined.
- Pour cheese mixture over seafood and combine, Pour this mixture over rice in baking dish.
- Toss bread crumbs in melted butter and sprinkle evenly over casserole. Bake for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving.
Notes
- Those large breadcrumbs in the photo are actually leftover mini croissants that I used instead of sliced bread. They were delicious. The better the bread, the better the breadcrumb.