Seafood Casserole

• 1 package (6 ounces) long grain and wild rice
• 1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained
• 1 pound 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
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 jar (2 ounces) diced pimientos, drained
• 1 cup mayonnaise
• 1 cup 2% milk
• 1/2 teaspoon pepper
• Dash Worcestershire sauce
• 1/4 cup dry bread crumbs

1. 1. Cook rice according to package directions. Meanwhile, preheat oven to 375AAu0b0.
2. 2. In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
3. 3. Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, 40-50 minutes or until bubbly.

long grain, frozen crabmeat, shrimp, celery, onion, green pepper, mushroom stems, pimientos, mayonnaise, milk, pepper, worcestershire sauce, bread crumbs

Taken from www.epicurious.com/recipes/member/views/seafood-casserole-53105751 (may not work)