1 ½ cups buttery cracker crumbs
2 tablespoons butter, melted
1 cup sliced fresh mushrooms
½ cup chopped celery
¼ cup finely chopped onion
2 tablespoons butter
1 (6-oz.) pkg. long grain and wild rice, cooked
2 (4½-oz.) cans shrimp, drained
1 (6-oz.) can crabmeat, drained and flaked
1 (10 ¾-oz.) can cream of mushroom soup
1 (2-oz.) jar sliced pimiento, drained
1 tablespoon lemon juice
Combine cracker crumbs and 2 tablespoons melted butter; set aside.
Cook mushrooms, celery and onion in remaining butter for 4 to 5 minutes or until crisp-tender.
Combine rice, mushroom mixture, shrimp, crabmeat, soup, pimiento and lemon juice.
Spoon mixture into a 2-quart round casserole.
Cook according to your Advantium model's cooking settings or until bubbly.
Top with crumb mixture during last 5 minutes of cooking time.