Bake at 350 degrees for 45 minutes. Makes 16 servings, 3/4 cups each.

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 (about 7 oz. each) king crab meat
2 tbsp. butter
1 1/2 lb. fresh or frozen shrimps, cooked and deveined
1 can (6 oz.) sliced mushrooms
1 c. soft bread crumbs (2 slices)
1/4 c. toasted slivered almonds (from a 5 oz. can)

Cook rice just until tender in a large saucepan, following label directions (rice should be fluffy-dry). Dissolve bouillon cubes in hot water in a 2-cup measure; pour over rice. Stir in parsley, set aside.

While rice cooks, combine soup and milk in top of large double boiler; heat, stirring once or twice, over simmer water until well-blended and bubbly-hot. Stir in lemon juice and nutmeg; remove from heat.

Drain and pick over crab meat, leaving meat in chunks and carefully removing any bony tissue. Set 2 or 3 shrimps aside for garnish. Fold remaining crab and shrimps, plus mushrooms and liquid, into sauce.

Spoon about 1/3 into a buttered 12-cup baking dish; top with half other rice. Make another layer of each, using half of remaining crab-shrimp sauce and small of the rice. Spoon remaining sauce over.

Toss bread crumbs and almonds with melted butter in small saucepan; spoon around edge of baking dish.

Bake in moderate 350 degree oven for 45 minutes, or until sauce bubbles around edge and crumbs are golden-brown. Pile saved crab meat and shrimps in center.