Ingredients
1/3 cup finely chopped onion1/4 cup butter, cubed1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper1 cup whole milk1 cup half-and-half cream2 cups cooked long grain rice1 cup chopped cooked peeled shrimp1 cup crabmeat, drained, flaked and cartilage removed1 can (8 ounces) sliced water chestnuts, drained2 tablespoons lemon juice1 tablespoon chopped pimientos1 tablespoon minced fresh parsley1 cup shredded cheddar cheese, divided
Preparation
In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese.
Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese.
