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Combine shrimp, crabmeat, lemon juice, pimentos, and soups in a large mixing bowl. saute onion, green peppers, celery, and mushrooms in butter until tender. Add flour and blend in milk; cook stirring constantly until thickened. Add seafood-vegetable mixture and red pepper. Pour into rice crust. To make rice crust; combine rice, onion, parsley, pimento and butter in mixing bowl. Add slightly beaten egg. Mix well. Press into a greased 9 inch pie pan to form rice crust. After seafood mixture is poured into crust, sprinkle with bread crumbs. Set pan in hot water to preserve moisture of rice grains. Bake at 350 degrees for 20 minutes. Increase heat to 400 degrees and continue cooking 10 minutes longer. Serves 6. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (619g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 406 (50%)|
|Amt Per Serving||% DV|
|Total Fat 45.1g||60 %|
|Saturated Fat 23.1g||116 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 129.5mg||40 %|
|Sodium 2275.8mg||78 %|
|Potassium 452.8mg||12 %|
|Total Carbohydrate 80.5g||24 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 75g|
|Protein 19.5g||28 %|
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Calories per serving: 804
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