Seafood Casserole

• 6 ounces long grain and wild rice blend
• 1 lb frozen crabmeat, thawed or 2 1/2 cups canned lump crabmeat, drained
• 1 lb 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
• 4 ounces mushroom stems and pieces, drained
• 2 ounces diced pimentos, drained
• 1 cup mayonnaise
• 1 cup milk
• 1/2 teaspoon pepper
• 1 dash Worcestershire sauce
• 1/4 cup dry breadcrumbs

1. Cook rice according to package directions.
2. Meanwhile, in a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms, and pimientos.
3. In a small bowl, whisk mayonnaise, milk, pepper, and worcestershire sauce. Stir into seafood mixture.
4. Stir in rice and transfer mixture to a greased 13x9x2 inch baking dish.
5. Sprinkle with bread crumbs and bake uncovered at 375 for 40 to 50 minutes or until bubbly.

long grain, frozen crabmeat, shrimp, celery, onion, green pepper, mushroom stems, pimentos, mayonnaise, milk, pepper, worcestershire sauce, breadcrumbs

Taken from www.food.com/recipe/seafood-casserole-517203 (may not work)