1 1/2 c. uncooked rice
2 vegetable-bouillon cubes
2 c. hot water
2 tbsp. chopped parsley
2 cans frozen condensed cream of shrimp soup
1 1/4 c. milk
2 tsp. lemon juice
1/8 tsp. nutmeg
2 cans (7 oz. each) king crab meat
1 1/2 lb. fresh or frozen raw shrimps, cooked
1/2 lb. mushrooms, sliced and sauteed
1 c. soft bread crumbs
1/4 c. toasted slivered (5 oz. can) almonds
2 tsp. butter, melted

Cook rice just until tender (fluffy-dry). Dissolve bouillon cubes in hot water in 2 cup measure and pour over rice and parsley. While rice cooks, combine soup and milk in top of double boiler; heat stirring once or twice over simmering water until well blended and bubbly hot. Stir in lemon juice and nutmeg and remove from heat.

Drain and pick over crab meat leaving meat in chunks and carefully remove bony tissue. Set some chunks and shrimps aside for garnish. Fold seafood plus mushrooms and liquid into sauce.

Spoon about 1/3 into a buttered 12 cup baking dish, top with half of the rice. Make another layer of each, using half of remaining crab-shrimp sauce and all of the rice. Spoon remaining sauce over. Toss bread crumbs and almonds with melted butter and spoon around edge.

Bake at 350 degrees for 45 minutes until crumbs are quite brown. Pile saved crab meat and shrimp in center. Serves 10. (This can be made ahead of time and either placed in refrigerator or freezer.)