Ingredients
1 package (6 ounces) long grain and wild rice1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces2 celery ribs, chopped1 medium onion, finely chopped1/2 cup finely chopped green pepper1 can (4 ounces) mushroom stems and pieces, drained1 jar (2 ounces) diced pimientos, drained1 cup mayonnaise1 cup 2% milk1/2 teaspoon pepperDash Worcestershire sauce1/4 cup dry bread crumbs
Preparation
Cook rice according to package directions. Meanwhile, preheat oven to 375°.
In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.
