Seafood Casserole - cooking recipe

Ingredients

6 ounces long grain and wild rice blend
1 lb frozen crabmeat, thawed or 2 1/2 cups canned lump crabmeat, drained
1 lb cooked medium shrimp, peeled deveined and cut into 1/2 inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
4 ounces mushroom stems and pieces, drained
2 ounces diced pimentos, drained
1 cup mayonnaise
1 cup milk
1/2 teaspoon pepper
1 dash Worcestershire sauce
1/4 cup dry breadcrumbs

Preparation

Cook rice according to package directions.
Meanwhile, in a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms, and pimientos.
In a small bowl, whisk mayonnaise, milk, pepper, and worcestershire sauce. Stir into seafood mixture.
Stir in rice and transfer mixture to a greased 13x9x2 inch baking dish.
Sprinkle with bread crumbs and bake uncovered at 375 for 40 to 50 minutes or until bubbly.