Creamy Crab and Mussel Rice Bake
- 375 g (13.2 oz) cooked rice
- 150 g (5.3 oz) crab meat, flaked
- 145 g (5.1 oz) mussels, drained and roughly chopped
- 500 g (17.6 oz) peeled prawns
- 200 g (7 oz) fresh spinach
- 1 small onion, finely chopped
- 30 ml (2 tbsp) butter
- 45 ml (3 tbsp) fresh dill, finely chopped
- 37.5 ml (2.5 tbsp) fish stock, or 1 fish bouillon cube dissolved in 2.5 tbsp water
- 0.5 lemon, juiced
- Salt and white pepper to taste
- 3 dl (1.25 cups) water
1. Preheat oven to 350°F (175°C).
2. In a saucepan, bring 3 dl water to a boil. Add rice, reduce heat, cover, and simmer for 18–20 minutes until tender and water is absorbed.
3. While rice cooks, melt butter in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 4 minutes.
4. Stir in mussels and cook for 2–3 minutes to warm through. Remove from heat.
5. In a large mixing bowl, combine cooked rice, sautéed mussels and onion, crab meat, prawns, chopped dill, fish stock, lemon juice, salt, and white pepper. Fold gently to avoid breaking up seafood.
6. Spread spinach evenly in the bottom of a greased baking dish. Pour rice and seafood mixture on top.
7. Dot with remaining butter if desired.
8. Bake for 20–25 minutes until the top is lightly golden and the prawns are fully cooked through.
9. Let rest 5 minutes before serving. Garnish with extra dill and serve warm with a side of fondue or lemon wedges.
- Saucepan
- mixing bowl
- baking dish
- oven
- chopping board
- knife
- fish stock or bouillon cube
- butter dish
- serving plates
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