- Recipes Home
- Interest Groups
Herbed Seafood Casserole Recipe
|Long grain rice||1 Cup (16 tbs) (250 Milliliter)|
|Egg||1 , beaten|
|Butter||1⁄3 Cup (5.33 tbs) (75 Milliliter)|
|Onion||1 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Carrot||1 Large, finely chopped|
|Chopped celery/Chopped fennel||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Chopped dill||15 Milliliter (1 Tablespoon)|
|Scallops||1 Pound (500 Gram)|
|Raw shrimp||1 Pound (500 Gram)|
|Frozen crabmeat||12 Ounce, thawed (1 Package)|
|All purpose flour||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Milk||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Cream cheese||1⁄2 Pound (250 Gram)|
|Dried thyme||1⁄4 Teaspoon (1 Milliliter)|
|Bread crumbs||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Butter||25 Milliliter, melted (2 Tablespoon)|
|Chopped parsley||1 Tablespoon|
|Salt||To Taste (5 Milliliter)|
|Pepper||To Taste (5 Milliliter)|
Serving size: Complete recipe
Calories 4014 Calories from Fat 1694
% Daily Value*
Total Fat 192 g295.5%
Saturated Fat 106.2 g531.2%
Trans Fat 0 g
Cholesterol 1549 mg
Sodium 3426.9 mg142.8%
Total Carbohydrates 284 g94.5%
Dietary Fiber 11.3 g45.2%
Sugars 41.4 g
Protein 282 g563.3%
Vitamin A 446.2% Vitamin C 134.4%
Calcium 135.4% Iron 134.4%
*Based on a 2000 Calorie diet
Reduce heat to low, cover and simmer for 15 to 20 minutes or until tender and water is absorbed.
Stir in egg and 2 tbsp (25 mL) of the parsley.
Meanwhile, in large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, carrot and fennel, stirring occasionally, for 3 to 5 minutes or until softened.
Stir in 1/2 tsp (2 mL) of the dill and 1/4 tsp (1 mL) each of the salt and pepper; transfer to large bowl.
Wipe skillet clean.
Pour in 2 cups (500 mL) water and bring to gentle simmer; poach scallops until just opaque, 1 to 3 minutes.
Using slotted spoon, add scallops to bowl.
Poach shrimp for about 3 minutes or until just firm and pink.
Drain, reserving 1 cup (250 mL) liquid.
Shell and devein shrimp; add to bowl.
Chop crabmeat into bite size chunks; add to bowl.
In same skillet, melt remaining butter over medium heat; whisk in flour and cook, whisking, for 2 minutes, without browning.
Gradually whisk in reserved poaching liquid and milk; cook, stirring, for about 5 minutes or until thickened.
Whisk in cream cheese, remaining dill, salt, pepper and thyme until cheese has melted.
Stir into seafood mixture along with remaining parsley.
Line bottom of greased 13 x 9 inch (3.5 L) baking dish with rice; spoon seafood mixture over top. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks, then thawed in refrigerator for 48 hours. Let stand at room temperature for 30 minutes before continuing.)
TOPPING: Mix bread crumbs with butter; sprinkle over casserole.
Bake in 325Â°F (160Â°C) oven for 40 to 50 minutes or until heated through and topping is golden and crunchy.
Garnish with chopped fresh parsley.