Surf'n Turf Casserole

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Surf'n Turf Casserole

1/2 lb. lean ground beef
2 tbsp. bread crumbs or cereal crumbs
1/4 c. + 1 c. finely chopped onion, separated
salt and pepper
1 beaten egg
1/2 c. light Corn oil
1 c. diced celery
1 8oz. can crab meat, picked over
1 8oz. can shrimp, drained
2 c. chicken broth
2 c. cooked rice
2 tbsp. curry powder

Mix the meat, bread crumbs, the 1/4 c. onion, salt and pepper to taste
and egg together. Roll into balls the size of a walnut. Refrigerate for
about 45 minutes.
Heat about 2 tbsp. of the oil in a large frying pan over a medium heat.
Saute the 1 c. onion and celery together. Place into a 2 quart casserole
dish.
Heat a little more oil in skillet. Add crab and shrimp; saute for 2 - 3 minutes.
Place in the casserole dish with the onion and celery and stir to mix.
Preheat oven to 350.
Brown the meat balls and add to the casserole dish.
Pour the broth into frying pan.
Add the rice, curry powder and any remaining oil and bring to a boil.
Then pour the broth mixture, carefully, over casserole dish ingredients.
Cover and cook for about 30 minutes.
Makes 6 servings.