Prep 30 mins
Cook 25 mins
This recipe came from a Cambridge, Maryland Fire Department cook book of the 1960s. My mother used to make it almost everytime we had company. Her children liked it so much they put it into the cookbook they put together for our parent's 50th Wedding Anniversary.
- 1 lb backfin crab meat
- 1 pint oyster, undrained
- 1⁄4 cup butter
- 1⁄4 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped pimiento, drained
- 2 cups long grain white rice, cooked
- 1 cup wild rice, cooked
- 1 (10 1/2 ounce) can cream of mushroom soup
- 6 ounces dry sherry
- 4 ounces Smithfield Ham, julienne sliced
- 1⁄2 cup fresh parsley, chopped
- Drain oysters and reserve liquor.
- Cook oysters in melted butter till edges just begin to curl. Remove from heat.
- Add crab meat and fold gently.
- Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
- Gently sir in rice and wild rice. Set aside.
- In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
- Turn mixture into well greased 2 quart casserole.
- Pour liquid over mixture.
- Top with ham. Sprinkle with parsley. Dot with butter.
- Bake at 350 till heated through, approximately 25-30 minutes.