Crab and Oyster Company Casserole

• backfin crab meat↗1 lb

  1

• pint oyster, undrained↗1 pint

  1

• butter↗1⁄4 cup

  1/4

• Old Bay Seasoning1⁄4 teaspoon

  1/4

• salt↗1⁄2 teaspoon

  1/2

• crushed red pepper flakes↗1⁄4 teaspoon

  1/4

• chopped pimiento, drained2 tablespoons

  2

• long grain white rice, cooked↗2 cups

  2

• wild rice, cooked↗1 cup

  1

• cream of mushroom soup1 ounces

  1 (10 1/2 ounce)

• dry sherry↗6 ounces

  6

• Smithfield Ham, julienne sliced4 ounces

  4

• fresh parsley, chopped↗1⁄2 cup

  1/2

Step-by-step instructions

1. 1

   Drain oysters and reserve liquor.

2. 2

   Cook oysters in melted butter till edges just begin to curl. Remove from heat.

3. 3

   Add crab meat and fold gently.

4. 4

   Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.

5. 5

   Gently stir in rice and wild rice. Set aside.

6. 6

   In another bowl, combine soup, sherry, reserved oyster liquor and mix well.

7. 7

   Turn mixture into well greased 2 quart casserole.

8. 8

   Pour liquid over mixture.

9. 9

   Top with ham. Sprinkle with parsley. Dot with butter.

10. 10

    Bake at 350 till heated through, approximately 25-30 minutes.