Shelly's Recipe

CRABMEAT-AND-OYSTER DRESSING

Category: Dressing and Stuffing

1 (6.2-oz) pkg long-grain and wild rice mix
2 1/3 cups water
5 tbsp butter, divided
1 medium onion, chopped
1/2 medium-size green bell pepper, chopped
1 cup chopped fresh mushrooms
1 lb fresh crabmeat, drained and flaked
1 (12-oz) container fresh oysters, drained
1 (10 3/4-oz) can cream of celery soup
1 cup chopped pecans, toasted
1/2-cup Italian-seasoned breadcrumbs
1 green onion, chopped
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground red pepper

Bring rice mix, 2 1/3 cups water, and 1 tbsp butter to a boil in a saucepan. Reduce heat to low, cover, and simmer 25 minutes or until rice is tender.

Melt remaining 4 tbsp butter in a large nonstick skillet over medium heat; add onion, bell pepper, and mushrooms, and saute 8 minutes or until tender.

Stir in crabmeat and oysters, and cook 4 minutes. Stir in rice, soup, and remaining ingredients; cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. Serves 6-8