Crab and Shrimp Casserole

There’s just something about the ocean that speaks to the soul—maybe it’s the breeze, or maybe it’s the way seafood manages to taste like a moment of peace. If you’ve ever longed for a dish that wraps you in cozy flavors while still feeling fancy enough to serve at a celebration, let me point you straight to this stunner: Crab and Shrimp Casserole.

Rich, creamy, and ridiculously satisfying, it’s the kind of dish that brings people to the table before you’ve even called them. And the best part? It’s surprisingly easy to make, make-ahead friendly, and flexible enough to suit your cravings (or that stubborn relative who doesn’t “do” mayo).

So whether you’re hosting a holiday dinner, feeding a hungry crew, or just want something that tastes like a warm hug—this is the casserole for you.

What You’ll Need: Ingredients That Matter

You don’t need fancy equipment or a culinary degree—just fresh ingredients and a skillet that isn’t afraid of a little butter.

For the casserole:

• Shrimp (1 lb) – peeled, deveined, chopped. Go fresh if possible.

• Lump crabmeat (1 lb) – double check for shells. You’ll thank yourself later.

• Butter (4 tbsp) – because flavor.

• Veggies – diced onion, bell pepper, celery, and garlic—your aromatic base.

• Flour (¼ cup) – thickens the sauce. Don’t skip this.

• Milk or half-and-half (1 ½ cups) – choose what fits your mood (or your fridge).

• Cream cheese (4 oz) – softened, for that velvety texture.

• Cheddar & mozzarella (1½ cups total) – melty, gooey, and golden.

• Mayonnaise (½ cup) – adds creaminess without heaviness.

• Lemon juice, Worcestershire sauce, Old Bay, paprika – for brightness and kick.

• Parsley, salt, pepper – because every dish needs balance.

For the topping:

• Panko (1 cup) – for crunch.

• Parmesan (¼ cup) – adds sharpness.

• Butter (2 tbsp, melted) – because why not.

Let’s Get Cooking: Step-by-Step Without the Stress

Step 1: Preheat and Prep

Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish—use butter or a light spray. You’ll want this ready to go when the seafood mixture is piping hot.

Step 2: Build Your Flavor Base

In a large skillet, melt the butter and toss in your diced onion, bell pepper, and celery. Let them cook down for about 5-7 minutes until soft and fragrant. Add garlic at the end so it doesn’t burn. Your kitchen will already smell amazing.

Step 3: Time for the Creamy Sauce

Sprinkle in the flour and stir it through the veggie mix. This step is your roux—cook it for 1-2 minutes to lose that raw flour taste. Slowly whisk in the milk or half-and-half, and stir until it thickens into a smooth sauce. Once you’ve got that, melt in the cream cheese.

Step 4: Add the Star Players

Off the heat, gently fold in the chopped shrimp, crabmeat, shredded cheeses, mayo, lemon juice, Worcestershire, Old Bay, paprika, parsley, salt, and pepper. It’s a lot—but trust the process. Every ingredient adds something essential.

Step 5: Assemble the Magic

Pour everything into the baking dish and spread it evenly. It already looks good—and it’s not even baked yet.

Step 6: Crunch Time

Mix the panko, Parmesan, and melted butter in a bowl, then sprinkle generously over the casserole. This topping is what turns the dish from creamy to crave-worthy.

Step 7: Bake It Till Golden

Pop it in the oven for 25-30 minutes. The edges should bubble, and the top should be golden and crisp. Let it rest a few minutes before serving—just enough time to grab a glass of white wine (or pour one for your guest).

Tips, Tweaks, and Tasty Tidbits

• Using pre-cooked shrimp? Totally fine. Just add them with the crab in Step 4. Don’t overcook them.

• Make it gluten-free? Easy—use GF flour and breadcrumbs.

• Don’t do mayo? Try Greek yogurt or sour cream for a tangy twist.

• Want it spicier? Add cayenne or a splash of hot sauce.

• No fresh crab? Canned or frozen works. Just drain and check for shells.

And if you’re the kind who tweaks recipes (no shame here), try Gruyère for a nutty edge or Monterey Jack for a creamier pull.

From the Chefs: Pro Tips Worth Stealing

• Emeril Lagasse swears by a splash of white wine in creamy sauces. Adds depth. Adds class.

• Ina Garten always uses lump crabmeat—she says it’s non-negotiable for texture.

• Rachael Ray? She’s all about more cheese. Sprinkle some extra on top during the last five minutes of baking. Trust us.

Serving Suggestions: Make It a Whole Thing

This casserole doesn’t need much to shine—but here are a few ideas:

• A crisp green salad with lemon vinaigrette

• Steamed asparagus or roasted broccolini

• A loaf of crusty French bread to soak up every bit of sauce

• Or even a chilled glass of Chardonnay if you’re feeling bougie

ts throwing in just a little top cheese over the cheesiness of the crust.

FAQs – Because We Know You’ll Ask

Can I make this ahead?
Yes! Assemble the whole thing a day ahead. Bake it fresh when ready to serve.

How should I reheat leftovers?
Cover with foil and warm at 325°F to retain moisture.

Can I freeze it?
Absolutely. Cool it completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge.

How do I avoid a watery casserole?
Sauté your veggies properly and drain any seafood that’s holding extra moisture.

What goes well with this besides wine?
Garlic bread, herby potatoes, even coleslaw if you’re aiming for Southern comfort vibes.

Can I use imitation crab?
Yes, but it’s a trade-off. It’ll work in a pinch, but fresh or lump crab gives it that “wow” factor.

Final Thoughts: A Casserole for the Soul

There’s something timeless about a baked seafood dish that brings people together. Maybe it’s the nostalgia. Maybe it’s the bubbling cheese. Or maybe it’s just the pure joy of scooping out something that took less than an hour to make but tastes like you spent all afternoon in the kitchen.

Either way, this Crab and Shrimp Casserole is more than just dinner—it’s comfort, celebration, and a little bit of seafood magic in every bite.

So what’s stopping you? Grab your shrimp, pick your crab, and preheat that oven. A little cheesy, a little classy, and a lot delicious—this one’s a keeper.