Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Herbed Seafood Casserole Recipe.

Ingredients:

1-1/2 cups uncooked long grain rice
2 TBSPs butter
3 celery ribs, thinly sliced
1 medium onion, finely chopped
1 medium carrot, shredded
3 garlic cloves, minced
1/2 TSP salt
1/4 TSP pepper
2 TBSPs minced fresh parsley
1-1/2 TSPs snipped fresh dill or 1/2 TSP dill weed
SEAFOOD:


1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 pound bay scallops
1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
5 TBSPs butter, cubed
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 package (8 ounces) cream cheese, cubed
1-1/2 TSPs snipped fresh dill or 1/2 TSP dill weed
1/2 TSP salt
1/4 TSP pepper
1/4 TSP dried thyme
TOPPING:


1-1/2 cups soft bread crumbs
2 TBSPs butter, melted

Recipe Instructions:

Preheat oven to 325 degrees.
Cook rice according to package directions.
Meanwhile, in a large skillet, heat butter over medium-high heat.
Add celery, onion and carrot; cook and stir until crisp-tender.
Add garlic, salt and pepper; cook 1 minute longer.

Add to cooked rice.
Stir in parsley and dill.
Transfer to a greased 13x9" baking dish.

Fill a large saucepan two-thirds full with water; bring to a boil.
Reduce heat to medium.
Add shrimp; simmer, uncovered, 30 seconds.
Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque.
Drain, reserving 1 cup cooking liquid.
Place seafood in a large bowl; stir in crab.

In a small saucepan, melt butter over medium heat.
Stir in flour until blended; gradually stir in cream and reserved cooking liquid.
Bring to a boil; cook and stir 2 minutes or until thickened and bubbly.
Reduce heat.
Stir in cream cheese, dill and seasonings until smooth.
Stir into seafood mixture.

Pour over rice mixture.
Toss bread crumbs with melted butter; sprinkle over top.
Bake, uncovered, 50-55 minutes or until golden brown.
Let stand 10 minutes before serving.

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