HERBED SEAFOOD CASSEROLE
2 cups boiling water
2 tablespoons chopped parsley
1 medium chopped onion
3 minced garlic cloves
large chopped carrot
1 cup chopped fennel or celery
salt and pepper to taste
1 tablespoon butter
1 pound cleaned and deveined shrimp
1 pound cooked
crabmeat or cooked mussels
2 ounces butter
1/4 cup flour
1/2 pound cream cheese
1 tablespoon chopped dill
2 tablespoons bread crumbs
tablespoon melted butter.
In a saucepan, combine
white rice with salted boiled water.
Cover and simmer 20 minutes. Water
should be absorbed. Stir in chopped parsley.
In a skillet, melt butter. Add
and Saute chopped onion, minced garlic cloves, large chopped carrot, and
chopped fennel or celery until tender. Stir in chopped dill, salt and pepper.
In a skillet, melt butter. Saute clean scallops until opaque. Transfer to a
bowl. Saute clean and deveined shrimp until pink.
Add to bowl. Add clean
cooked crabmeat to seafood.
In the same skillet, melt butter. Whisk in
flour. Stir well. Add milk. Stir till thickened. Whisk in cream cheese, chopped
dill, chopped parsley. Add seafood.
Line bottom of greased 13 by 9-inch
baking dish with rice. Spoon seafood over. Spoon seafood mix over top.
Mix bread crumbs with melted butter. Sprinkle over casserole.
Bake at 325 degrees 40 to 45 minutes until golden brown and heated through.
Garnish with chopped parsley.