Crab And Rice In Sea Shells

The Ferguson Recipes

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Crab And Rice In Sea Shells
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Elevate your seafood repertoire with these elegant Crab And Rice In Sea Shells that combine restaurant presentation with home-cooked comfort. Delicate crab meat pairs perfectly with fluffy rice and hard-boiled eggs in a creamy, herb-infused sauce featuring tarragon and parsley. The individual shell-shaped servings create a stunning presentation for special occasions, while the familiar, comforting flavors ensure clean plates. Whether served in decorative ramekins or a family-style casserole, this versatile dish delivers sophisticated seafood flavor with accessible ingredients.

Ingredients

1 c. cooked rice
1 6 1/2-oz. can (1 1/3 c.) crab meat, flaked
5 hard-boiled eggs, chopped
1 1/2 c. mayonnaise
1/2 t. salt
1/4 t. pepper
1/8 t. crushed tarragon
1 T. minced parsley
2 t. finely chopped onion
2/3 c. evaporated milk
1/2 c. cheddar cheese

Directions

Combine first 3 ingredients in a bowl.
Blend together all remaining ingredients except the cheese, turn onto the rice and crab mixture and mix until well blended.
Fill 8 buttered shell shaped ramekins or a large casserole dish.
Sprinkle with cheese.
Set in 350° oven for 20 minutes or until cheese is melted and mixture is thoroughly heated.

Servings

Serves 8.

Nutrition Facts

Nutrition Per Serving - Calories: 365; Total Fat: 28g (Saturated Fat: 6g); Cholesterol: 175mg; Sodium: 520mg; Total Carbohydrates: 12g (Dietary Fiber: 0g, Sugars: 2g); Protein: 17g

*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods.

🧑‍🍳 The Cook: Vivian Monroe 🔑 Keywords: casseroles, seafood, crab
🗂️ Categories: 🐟 Fish & Seafood, 🥘 Casseroles
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, From The Ferguson Family, The TFR Cookbook
Recipe #213 was added on February 27, 2007 and last updated on October 29, 2021.

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