Ingredients
1 package (8 ounces) cream cheese, cubed4 tablespoons butter, divided1 large onion, chopped2 celery ribs, chopped1 large green pepper, chopped1 pound cooked medium shrimp, peeled and deveined2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup cooked rice1 jar (4-1/2 ounces) sliced mushrooms, drained1 teaspoon garlic salt3/4 teaspoon hot pepper sauce1/2 teaspoon cayenne pepper3/4 cup shredded cheddar cheese1/2 cup crushed butter-flavored crackers (about 12 crackers)
Preparation
Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth.
In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.
