Ingredients
1-1/2 cups uncooked long grain rice2 tablespoons butter3 celery ribs, thinly sliced1 medium onion, finely chopped1 medium carrot, shredded3 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons minced fresh parsley1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weedSEAFOOD:1 pound uncooked shrimp (31-40 per pound), peeled and deveined1 pound bay scallops1 can (16 ounces) crabmeat, drained, flaked and cartilage removed5 tablespoons butter, cubed1/4 cup all-purpose flour1-1/2 cups half-and-half cream1 package (8 ounces) cream cheese, cubed1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thymeTOPPING:1-1/2 cups soft bread crumbs2 tablespoons butter, melted
Preparation
Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer.
Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish.
Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer just until shrimp turn pink and scallops are firm and opaque, 2-3 minutes longer. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab.
In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture.
Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, until golden brown, 50-55 minutes. Let stand 10 minutes before serving.
