Recipe - Herbed Seafood Casserole

1 cup Long grain rice
1 Egg; beaten
1/3 cup Chopped fresh parsley
1/3 cup Butter
1 Onion chopped
3 Cloves garlic; minced
1 lg Carrot finely chopped
1 One half cup Chopped celery
1 One half teaspoon Dried dillweed
1 teaspoon Each salt and pepper
1 pound Scallops
1 pound Raw shrimp
1 pack 7oz frozen crab meat thawed
One fourth cup All purpose flour
1 One half cup Milk
One half pound Cream cheese
One fourth teaspoon Dried thyme

TOPPING
1 One half cup Fresh bread crumbs
2 tablespoon Butter melted
Chopped fresh parsley

In a saucepan cook the rice in 2 cups of water until tender and water is
absorbed. Stir in the egg and 2 tbsp. of the parsley. Set aside.

Meanwhile, in a large skillet, melt 1 tbsp. of the butter over medium heat
and cook onion, garlic, carrot, celery stirring occasionally for three to
five minutes or until

softened. Stir in One half tsp of the dill and One fourth tsp each of the salt and
pepper. Set aside in a large bowl.

Wipe the skillet clean and pour in 2 cups of water. Bring to a gentle
simmer and poach scallops until just opaque (1 to 3 minutes). Using a
slotted spoon, add the scallops to a bowl.

Poach shrimp in the same liquid for 3 minutes or until just firm and pink.
Drain, reserving 1 cup of the liquid and add the bowl. Chop crab coarsely
and add to the bowl.

In the same skillet, melt the remaining butter over medium heat, whisk in
the flour and cook whisking for 2 minutes without browning. Gradually whisk
in the reserved poaching liquid and milk. Cook stirring for five minutes or
until thickened. Whisk in the cream cheese, remaining dill, slat, pepper
and thyme until cheese is melted. Stir into the seafood mixtures along with
the remaining parsley.

Line the bottom of a greased 13x9 inch baking dish with the rice. Spoon the
seafood mixture over the top.

(recipe can be cooled, covered and refrigerated at this point for up to two
days or frozen for up to two weeks. Thaw in the fridge for 48 hours. Let
stand at room temp for 30 minutes before continuing.)

Topping: Mix the bread crumbs, butter and parsley and sprinkle over the
casserole. Bake at 325 for 40 to 50 minutes or until heated through and the
topping is golden and crunchy. Makes 8 servings.

Recipe from http://www.canadianparents.com/canadacooks/index.htm

NOTES : A seafood lover's delight.

Recipe by: Submitted by Heather Reynolds

Posted to KitMailbox Digest by Roberta Banghart bobbi744@acd.net on Aug
22, 1998, converted by MM_Buster v2.0l.