Ingredients
6 Tbl butter or margarine
1 med onion, chopped
1 med green pepper, chopped
1 celery stalk, chopped
1 garlic clove, minced
1 can (10 3/4 oz) cream of mushroom soup,undilute
1 lb raw shrimp, peeled and deveined
2 c cooked rice
2 cans (6 oz each) crabmeat, drained & flaked
4 slices day old bread cubed
4 c light cream or water
4 c chopped green onion tops
1/2 t salt; 1/4 t pepper
Dash cayenne pepper
Topping:
2 T butter or margarine, melted
1/3 c dry bread crumbs
2 T snipped fresh parsley
Preparation
In a skillet, melt butter over medium heat. Saute onion, green pepper, celery & garlic til tender. Add soup & shrimp. Cook & stir over medium heat 10 min or until shrimp turn pink. Stir in rice, crab, bread cubes, cream, onion tops and seasonings. Spoon into greased 2 qt. baking dish. Combine toppings, sprinkle over casserole. Bake 375 for 30 min or until heated through.
