This Crab and Shrimp Casserole is the ultimate seafood lover’s dream—a creamy, cheesy, and flavorful dish that combines tender shrimp, sweet crabmeat, and a delicious blend of seasonings. It’s perfect for special occasions, family dinners, or any time you’re craving a comforting and elegant meal. The best part? This casserole is easy to prepare and can be made ahead of time for stress-free entertaining. Let’s get started on this mouthwatering seafood casserole that’s sure to impress!
Ingredients
For the Casserole:
- Shrimp (1 lb, peeled, deveined, and chopped)
- Lump crabmeat (1 lb, picked over for shells)
- Butter (4 tbsp)
- Onion (1 medium, finely diced)
- Bell pepper (1 medium, finely diced)
- Celery (2 stalks, finely diced)
- Garlic (2 cloves, minced)
- All-purpose flour (¼ cup)
- Whole milk or half-and-half (1 ½ cups)
- Cream cheese (4 oz, softened)
- Cheddar cheese (1 cup, shredded)
- Mozzarella cheese (½ cup, shredded)
- Mayonnaise (½ cup)
- Lemon juice (2 tbsp)
- Worcestershire sauce (1 tbsp)
- Old Bay seasoning (1 tsp)
- Paprika (1 tsp)
- Fresh parsley (2 tbsp, chopped)
- Salt (½ tsp)
- Black pepper (½ tsp)
For the Topping:
- Panko breadcrumbs (1 cup)
- Parmesan cheese (¼ cup, grated)
- Butter (2 tbsp, melted)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish with butter or cooking spray.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, melt the butter. Add the diced onion, bell pepper, and celery, and sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Make the Creamy Sauce
Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the milk or half-and-half, stirring constantly until the mixture thickens, about 3-5 minutes. Add the softened cream cheese and continue to stir until melted and smooth.
Step 4: Add the Seafood and Seasonings
Remove the skillet from heat and gently fold in the chopped shrimp, lump crabmeat, shredded cheddar and mozzarella cheeses, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, paprika, salt, black pepper, and fresh parsley. Mix until all the ingredients are evenly combined.
Step 5: Assemble the Casserole
Pour the seafood mixture into the prepared baking dish, spreading it out evenly.
Step 6: Prepare the Topping
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix until the breadcrumbs are evenly coated with butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Step 7: Bake the Casserole
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and the top is golden brown and crispy.
Step 8: Serve and Enjoy
Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with additional chopped parsley if desired. Serve warm and enjoy the rich and delicious flavors of this Crab and Shrimp Casserole!
Serving and Storage Tips
- Serve this casserole with a side of steamed vegetables, a fresh green salad, or a crusty baguette for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, allow the casserole to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Helpful Notes
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the seafood mixture.
- If you prefer a lighter version, use light mayonnaise and reduced-fat cream cheese.
- You can use fresh, frozen, or canned crabmeat for this recipe. Just make sure to pick over for any shells.
Tips from Well-Known Chefs
Emeril Lagasse recommends adding a splash of white wine to the creamy sauce for extra depth of flavor.
Ina Garten suggests using good-quality lump crabmeat for the best texture and taste.
Rachael Ray advises sprinkling a little extra cheese on top before baking for an extra cheesy crust.
Frequently Asked Questions
Can I use pre-cooked shrimp for this recipe?
Yes, you can use pre-cooked shrimp. Simply fold it into the mixture in Step 4, and adjust cooking time as needed.
How can I make this recipe gluten-free?
Use gluten-free flour and breadcrumbs to make this casserole gluten-free.
Can I substitute other types of cheese?
Absolutely! Use any cheese you prefer, like Gruyère, Monterey Jack, or Fontina, for a different flavor profile.
What can I use instead of mayonnaise?
You can substitute sour cream or Greek yogurt for the mayonnaise for a tangier flavor.
Can I add other seafood?
Yes, you can add scallops, lobster, or clams for an even more decadent dish.
How do I prevent the casserole from becoming too watery?
Make sure to drain any excess liquid from the seafood, and sauté the vegetables until they are soft but not overly moist.
Can I make this casserole ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
What can I serve with this casserole?
Pair it with garlic bread, a light salad, or roasted asparagus for a balanced meal.
How do I reheat the casserole without drying it out?
Cover with foil and reheat in a preheated oven at 350°F (175°C) until warmed through. Remove the foil for the last few minutes to crisp the top.
Can I use imitation crab?
Yes, you can use imitation crab, but it won’t have the same flavor or texture as real crabmeat.
Enjoy your Crab and Shrimp Casserole—a delicious, creamy seafood dish that’s perfect for any occasion!
