Shellfish Casserole Recipe
Ingredients
| 1 cup vegetable juice cocktail or tomato juice | ||
| Mayonnaise | 1 Cup (16 tbs) | |
| Crab meat | 1 Can (10oz) | |
| Shrimp | 1 Can (10oz), deveined | |
| Cooked rice | 2 Cup (16 tbs) | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon, melted | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a bowl, combine the vegetable juice and mayonnaise; mix until well blended.
Stir in crab meat, shrimp, rice, green pepper, and salt and pepper to taste; mix just until ingredients are well distributed.
Spoon into greased 2-quart casserole.
In small pan, add to butter the fresh bread crumbs and almonds.
Mix with fork until crumbs are coated with butter.
Spoon evenly over mixture in the casserole.
Bake in moderately hot oven (375°) until bubbly and top is lightly browned.
Serve immediately.
Makes about 6 to 8 servings.
Stir in crab meat, shrimp, rice, green pepper, and salt and pepper to taste; mix just until ingredients are well distributed.
Spoon into greased 2-quart casserole.
In small pan, add to butter the fresh bread crumbs and almonds.
Mix with fork until crumbs are coated with butter.
Spoon evenly over mixture in the casserole.
Bake in moderately hot oven (375°) until bubbly and top is lightly browned.
Serve immediately.
Makes about 6 to 8 servings.
Chef
