Crab and Shrimp Casserole

You know, there’s just something about the ocean that tugs at the soul.
Maybe it’s the breeze carrying a little salt with it. Maybe it’s the way seafood manages to taste like a memory you didn’t even know you were holding onto. Either way, if you’ve ever wished for a dish that feels cozy and fancy at the same time, pull up a chair, honey — this Crab and Shrimp Casserole is exactly what you’re looking for.

It’s rich. It’s creamy. It smells like a celebration before it even hits the table. And the best part? It’s easy — like, “you can still have a glass of wine while making it” easy. Plus, it’s flexible enough to handle a few swaps if you’re cooking for that one picky cousin (we’ve all got one).

Whether you’re planning a holiday meal, feeding a houseful of beach-goers, or just need something that feels like a hug after a long day — this casserole’s gonna do the trick.

What You’ll Need: Ingredients That Matter

Here’s the thing. You don’t need a culinary degree or one of those pricey stand mixers collecting dust on the counter.
All you need is good seafood, a trusty skillet, and a little bit of heart.

For the casserole:

• Shrimp (1 lb) – peeled, deveined, and chopped. Fresh if you can swing it.

• Lump crabmeat (1 lb) – dig through it for shells. Trust me.

• Butter (4 tablespoons) – no skimping here.

• Veggies – diced onion, bell pepper, celery, and garlic. The soul of the dish.

• Flour (¼ cup) – it thickens everything up nice and cozy.

• Milk or half-and-half (1½ cups) – depends how rich you’re feeling.

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

• Cheddar and mozzarella (1½ cups total) – melty, stretchy goodness.

• Mayonnaise (½ cup) – brings creaminess without making it heavy.

• Lemon juice, Worcestershire sauce, Old Bay, paprika – for a little sass and sparkle.

• Fresh parsley, salt, pepper – because every good thing needs balance.

For the crunchy topping:

• Panko breadcrumbs (1 cup) – for that golden finish.

• Parmesan cheese (¼ cup) – adds a sharp little bite.

• Melted butter (2 tablespoons) – because life’s too short not to.

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

Step 1: Preheat That Oven

Alright, first thing — go ahead and flip that oven on to 350 degrees.
You’re gonna need a good-sized dish too — I usually grab a 9×13 pan — and grease it up real good.
You can use a little swipe of butter if you’re feeling fancy, or heck, just hit it with a quick spray. No judgment here.

It’s one of those things you wanna have ready before your hands get messy, trust me.

Step 2: Start Smelling Like Heaven

Now, grab yourself a nice big skillet — the heavy one if you’ve got it. Melt down some butter in there over medium heat.

Once that butter’s singing a little, toss in your diced onions, bell peppers, and celery.
Give ’em a good stir and just let ’em do their thing for about 5, maybe 7 minutes. You’re lookin’ for soft and kinda glossy, not brown.

When they’re just about perfect, toss in your garlic.
Not too early, now — burnt garlic will turn the whole thing bitter, and we didn’t come this far for that mess.

And if your kitchen doesn’t already smell so good you’re ready to call the neighbors? Just wait a minute.

Step 3: Make It Nice and Creamy

Alright, now sprinkle your flour right over those veggies — just like you’re dusting snow over a little town at Christmas.

Give it all a good stir and let it cook a minute or two — that cooks out that raw flour taste nobody wants.

Then, grab your milk (or half-and-half if you’re feeling a little extra today) and start pouring it in slow, whisking as you go.
Don’t just dump it in — we’re building something smooth and lovely here, not lumpy gravy.

Keep stirring till it thickens up and gets all silky-lookin’. Then drop in your cream cheese and stir ’til it melts right in like it’s been waiting its whole life for this moment.

Honestly, you might wanna grab a spoon right now. Ain’t nobody gonna blame you.

Step 4: Seafood Time, Baby

Now take that skillet off the heat — we don’t want tough shrimp, okay?

Gently fold in your chopped-up shrimp and your lump crabmeat — be sweet with it. No roughhousing.

After that, dump in all the good stuff: your cheeses, a little dollop of mayo, splash of lemon juice, Worcestershire, sprinkle of Old Bay, a dusting of paprika, some parsley, a pinch of salt and pepper.

Yeah, it feels like a lot. But girl, trust me — every one of those little ingredients is about to pull its weight.

And if a piece of shrimp flips out onto the counter while you’re stirring?
That just means you’re doing it right.

Step 5: Get It in the Pan

Now, pour that creamy seafood magic into your greased-up pan.

Spread it out even — not perfect, just even enough — and don’t be surprised if you find yourself smiling like a fool while you do it.
This is the good stuff.

Step 6: Toss Some Crunch on Top

Now, real quick, grab a little bowl.
Dump in a good handful of panko crumbs, a sprinkle of Parmesan, and melt a little butter — just enough to get it all kinda damp and crumbly.
Give it a stir around with your fingers or a fork, whatever’s closer.

Now just throw that right over the top of your casserole.
Don’t get all precious about it, just scatter it on. If some spots have more than others, who cares? That’s the good stuff.

You’ll thank yourself later when you get a forkful of that crunchy top with the creamy shrimp underneath — mercy.

Step 7: Bake It and Try Not to Eat It Straight Outta the Pan

Stick that casserole in the oven, middle rack’s fine.
Let it bake about 25, maybe 30 minutes — just long enough for it to get all bubbly around the edges and that crumb topping to turn the color of a beach tan.

When it’s lookin’ golden and smellin’ like you need to grab a piece right now, pull it out.

Now listen, and I’m serious: let it sit.
Just a few minutes. Long enough to set the table or grab a drink.
If you dig in too fast, it’ll be hotter than blue blazes and run all over the plate — ask me how I know.

Give it five minutes, then go ahead and scoop you a big ol’ spoonful. You earned it.

Tips, Tweaks, and Tasty Tidbits

• • Pre-cooked shrimp? No problem! Add them right when you add the crab.

  • No mayo fans? Use sour cream or Greek yogurt instead.

  • Want it spicier? A little cayenne or a dash of hot sauce does wonders.

  • Gluten-free friends? Just swap the flour and breadcrumbs for gluten-free versions.

  • Fresh crab too pricey? Good canned crab works just fine. Just drain it real good.

  And if you’re feeling adventurous? Toss in a handful of chopped spinach, or swap the mozzarella for Gruyère if you want a nuttier bite.

From the Chefs: Pro Tips Worth Stealing

• Emeril always adds a splash of white wine to creamy sauces — it gives a little grown-up flavor without being fussy.

• Ina Garten will tell you lump crabmeat is non-negotiable — and honestly, she’s not wrong.

• Rachael Ray says when in doubt, add more cheese. Bless her.

Serving Suggestions: Make It a Whole Thing

Sure, you could just eat this casserole standing over the stove (been there), but if you wanna make it a little more special:

• A crisp green salad with a lemon vinaigrette

• Steamed asparagus or broccolini

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

• And maybe — just maybe — a glass of cold Chardonnay if you’re feeling a little fancy

Light some candles if you’re feeling romantic. Or just cozy up on the couch with your favorite people and dig in.

FAQs – Because We Know You’ll Ask

Can I make it ahead of time?
You sure can! Assemble it a day early, cover it tight, and bake it fresh.

Can I freeze it?
Absolutely. Let it cool completely, wrap it up snug, and freeze for up to two months.

How do I reheat leftovers?
Cover it with foil and warm it at 325°F so it stays creamy.

What if my casserole comes out watery?
Make sure your veggies are well sautéed and your seafood isn’t too wet going in.

Can I use imitation crab?
Sure, if you’re in a pinch. It won’t be quite as luxurious, but it’ll still be tasty.

Final Thoughts: A Casserole for the Soul

At the end of the day — and I mean this with my whole heart — food is about bringing people together.
And nothing does that faster than a bubbling, golden, cheesy seafood casserole made with love.

It’s the kind of dish that makes memories without you even trying.
The kind folks ask you for the recipe after one bite.
The kind you’ll find yourself making again when you need a little comfort on a cold night.

So go ahead. Pull out that baking dish. Turn up the music.
Make yourself (and everyone you love) something that feels like a warm, melty hug from the inside out.

You deserve it.