Company Seafood Bake
Many variations can be used: try all crab, crab or shrimp, or crab and lobster. The original recipe called for light cream, but after a few tries, two percent milk was rich enough. The casserole may be frozen.
3/4 c butter, divided
1 1/2 c uncooked long grain rice
1/2 c golden raisins
3 c chicken stock
2 1/2 tsp salt, divided
1/4 tsp pepper
1 1/2 cups sliced mushrooms
2 teaspoons curry powder
1/2 tsp ground ginger
2 cans (142 gm) of crab (or fresh)
1 can (113 gm) shrimp, drained (or fresh)
1/4 c dry sherry (NOT cooking sherry)
1/4 c flour
1/4 tsp dry mustard
3 cups milk**
1 cup grated Swiss cheese
Melt 1/4 cup butter in large saucepan. Add rice and cook gently, stirring constantly, until rice is golden brown. add raisins and chicken stock. Bring to boil, turn down heat and simmer, covered 20 minutes or until rice is tender and liquid is adsorbed. Add 1 1/2 tsp salt (I usually add less) and 1/4 tsp pepper; stir together lightly with a fork. Spread rice in greased three quart casserole.
Melt another 1/4 cup butter in large fry pan. Add mushrooms, curry powder and ginger and cook gently 3 minutes, stirring. Remove from heat and add crab, shrimp, 1/2 tsp salt and sherry; blend lightly and spoon over rice
Melt remaining 1/4 c butter in saucepan. Sprinkle in flour, 1/2 tsp salt, pinch pepper and mustard; blend well and remove from heat. Gradually stir in milk. Return to moderate heat and cook, stirring constantly, until smoothly thickened. Pour over seafood; life and loosen mixture gently with fork to allow sauce to penetrate. Sprinkle with grated cheese.
Bake at 375 25 minutes or until very hot.
Makes 8-10 servings.
** I haven't made this in a while but I seem to recall I thought 3 cups milk was too much. I would start with 2 1/4 cups as you can always thin the sauce if need be.