Ingredients

1 package (6 ounces) long grain and wild rice

1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained

1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces

2 celery ribs, chopped

1 medium onion, finely chopped

1/2 cup finely chopped green pepper

1 can (4 ounces) mushroom stems and pieces, drained

1 jar (2 ounces) diced pimientos, drained

1 cup mayonnaise

1 cup 2% milk

1/2 teaspoon pepper

Dash Worcestershire sauce

1/4 cup dry bread crumbs

Preparation

  1. Cook rice according to package directions. Meanwhile, preheat oven to 375°.
  2. In a large bowl, combine 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.
  3. Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, 40-50 minutes or until bubbly.