½ cup Vidalia onion, diced
1/4 cup butter
¼ cup flour
1 cup whole milk
1 cup light cream
1 tsp salt
1 tsp pepper
1 tbsp chopped pimento
1 8oz can sliced water chestnuts, drained
2 tbsp fresh lemon juice
1 tbsp fresh parsley, minced
1 cup lump crabmeat
1 cup cooked small shrimp, peeled and deveined
2 cups cooked rice
1 cup shredded cheddar cheese
Preheat the oven to 350°
In a large saucepan, sauté the onion in the butter and blend in the flour. Add the milk and the cream and cook until thickened and bubbly; stirring often.
Remove from the heat and season with the salt and pepper. Add the pimento, water chestnuts, lemon juice, parsley, crab and shrimp.
Stir in the rice and half of the cheddar cheese.
Spoon into a 2.5qt casserole dish and bake for 25 minutes or until heated through. Remove from the oven and sprinkle with the remaining cheese.
