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Taste of Home delivers a dinner dish that is stuffed with rice, seafood, and veggies. To devein shrimp, simply make a shallow slit down the middle of its back and lift out the black vein with the point of a paring knife, according to Fine Cooking. The recipe yields 6 servings.
1 1/2 cup of long grain rice
1 pound frozen crab meat, thawed, or 2½ cups canned lump crab meat, drained
1 pound cooked medium shrimp, peeled, deveined, and cut into ½-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
½ cup finely chopped green pepper
1 (4-ounce) can mushroom stems and pieces, drained
1 (2-ounce) jar diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
½ teaspoon pepper
Dash Worcestershire sauce
¼ cup dry bread crumbs
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1st Keep
 BrianDonnaMcBride
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