Ingredients:

  • 3 cups (540g) cooked white rice
  • 2 tbsp (28g) melted butter
  • 1/2 tsp (3g) salt
  • 1 lb (450g) cooked shrimp, peeled and deveined, chopped
  • 8 oz (225g) lump crab meat, drained
  • 1 tbsp (15ml) olive oil
  • 1 small (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 stalk (20g) celery, finely diced
  • 4 tbsp (56g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 tbsp (12g) Old Bay seasoning
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/4 cup (10g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice
  • 1/2 cup (50g) Panko breadcrumbs
  • 2 tbsp (28g) melted butter
  • 1/2 cup (55g) Parmesan cheese, grated

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter. Toss cooked rice with 2 tbsp melted butter and salt, then spread evenly across the bottom of the dish.
  2. Heat olive oil in a skillet over medium heat. Sauté diced onion and celery until translucent (about 5 minutes), then stir in minced garlic and cook for 60 seconds. Remove from heat and set aside.
  3. In the same skillet, melt 4 tbsp butter. Whisk in flour and cook for 2 minutes. Slowly pour in milk, whisking constantly until thickened. Stir in Old Bay seasoning, lemon juice, and cheddar cheese until smooth.
  4. Fold the sautéed vegetables, chopped shrimp, and crab meat into the cheese sauce. Gently stir in parsley. Pour the mixture over the rice layer and smooth the top.
  5. Combine Panko breadcrumbs, 2 tbsp melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over the casserole.
  6. Bake for 20–25 minutes until the topping is deep mahogany-colored and edges are bubbling.