If you are searching for a dish that brings the irresistible flavors of the ocean right to your dinner table, look no further than this Shrimp and Crab Seafood Casserole Recipe. This rich, creamy casserole combines tender shrimp, delicate jumbo lump crab, and a medley of fresh vegetables with fluffy rice, all baked to golden perfection under a buttery breadcrumb topping. It’s a dish that feels both comforting and elegant, perfect for family gatherings or impressing guests with minimal effort. Once you try this recipe, it’s bound to become a beloved favorite you reach for time and again.
Ingredients You’ll Need
The beauty of this Shrimp and Crab Seafood Casserole Recipe lies in its straightforward, wholesome ingredients. Each component plays an essential role in layering texture, flavor, and color to create a delightful seafood experience that’s anything but ordinary.
- Shrimp (1 1/4 pounds): Large peeled and deveined, shrimp bring a succulent sweetness and tender bite to the dish.
- Salt and freshly ground black pepper: Simple seasonings that enhance every flavor in the casserole.
- Butter (6 tablespoons): Adds richness and helps brown the breadcrumb topping to a perfect golden crisp.
- Onion (1 medium): Finely chopped, it provides a natural sweetness and depth to the sautéed vegetable base.
- Celery (2 stalks): Adds crunch and an aromatic freshness that balances the creamy elements.
- Red bell pepper (1 medium): Its vibrant color and sweetness brighten the casserole beautifully.
- Water (3 cups): Used to cook the rice to the ideal tender texture.
- Long-grain white rice (1 1/2 cups): Preferably converted or parboiled for a fluffy, non-sticky result.
- Water chestnuts (5-ounce can): Halved and chopped, these add a delightful crunch contrast inside the soft casserole.
- Half and half (1 cup): Creates the creamy base that brings everything together luxuriously.
- Mayonnaise (1/2 cup): Full-fat for richness and a subtle tang that balances the seafood.
- Tomato puree (1/4 cup): Adds color and a gentle acidity to brighten the flavor.
- Lemon juice (1 tablespoon): Freshly squeezed to enhance the seafood’s natural taste.
- Paprika (1 teaspoon): Provides smoky warmth without overpowering the dish.
- Cayenne pepper (1/2 teaspoon): Adds a gentle kick—adjust to your tolerance for heat.
- Ground nutmeg (1/4 teaspoon): A subtle spice that adds depth and complexity.
- Fresh parsley (1/4 cup): Chopped and divided, its herbaceous brightness lifts the entire casserole.
- Jumbo lump crab (8-ounce container): The star of the dish, delivering sweet, delicate bites throughout.
- Coarse fresh breadcrumbs (1 1/2 cups): Mixed with butter to create that irresistible crunchy topping.
How to Make Shrimp and Crab Seafood Casserole Recipe
Step 1: Cook the Shrimp
Start by bringing a saucepan of water to a boil, seasoned generously with salt and pepper. Add the shrimp and cook only until they turn just pink—this should take about 30 seconds to a minute. The key here is not to overcook so they remain tender and juicy. Once cooked, drain and set them aside to cool while you move on to the next step.
Step 2: Cook the Vegetables and Rice
In a large saucepan, melt part of the butter and sauté the chopped onion, celery, and red bell pepper until they soften and become aromatic. This vegetable trio lays down the foundation of flavor that makes this casserole sing. Then add water, season with salt and pepper, and stir in the rice. Cook until the rice is just tender but still fluffy. The rice will soak up some of the vegetable goodness, unifying all the flavors.
Step 3: Prepare the Creamy Mixture
While the rice cooks, mix the half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne pepper, ground nutmeg, and half the parsley in a bowl. This luscious blend is the secret that binds the seafood and rice together with a burst of flavor and creamy texture. Set this aside, ready to be folded into the rice and seafood layers.
Step 4: Assemble the Casserole
Layer the ingredients in a baking dish starting with a portion of the rice mixture. Next, add the perfectly cooked shrimp, then sprinkle the jumbo lump crab evenly over the top before finishing with the remaining rice. Incorporate the diced water chestnuts now to sneak in those satisfying crunchy moments. The layering helps each bite to have a balanced taste of every element.
Step 5: Add the Topping and Bake
Mix the coarse breadcrumbs with the remaining melted butter and sprinkle generously over the top of the casserole. Cover the dish with foil and bake in a 375°F oven for 30 to 40 minutes, which allows the flavors to meld beautifully. Remove the foil during the last 10 minutes to give the topping a gorgeous golden and crunchy finish. Serve hot for that ultimate comfort-food feeling.
How to Serve Shrimp and Crab Seafood Casserole Recipe
Garnishes
Fresh chopped parsley scattered on top right before serving adds a pop of vibrant green and a fresh herbal note that brightens up the dish. A few thin lemon wedges on the side are perfect for guests who want an extra splash of citrus to elevate their bites.
Side Dishes
This Shrimp and Crab Seafood Casserole Recipe pairs wonderfully with crisp green salads or steamed vegetables like asparagus or green beans to balance out the richness. Consider serving with warm crusty bread for mopping up every last bit of the creamy casserole.
Creative Ways to Present
For a stunning presentation, serve this casserole in individual ramekins or mini cast-iron skillets—each guest gets a personal portion that’s bubbling and golden right out of the oven. You can also layer the casserole in clear glass baking dishes to show off its colorful layers before serving.
Make Ahead and Storage
Storing Leftovers
This shrimp and crab casserole keeps beautifully in an airtight container in the refrigerator for up to three days. This makes it an excellent meal to prepare in advance and enjoy over a couple of days without losing any of its appeal.
Freezing
You can freeze the casserole before baking by assembling it and then wrapping tightly with plastic wrap and aluminum foil. It will keep well for up to two months. When ready to eat, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat leftovers in a 350°F oven until warmed through to maintain the crispy breadcrumb topping. Avoid the microwave if you want to keep that delightful crunch and creamy texture intact.
FAQs
Can I use frozen shrimp and crab for this casserole?
Absolutely! Just be sure to thaw them completely and pat dry to avoid excess moisture that could make the casserole watery. Fresh or frozen, both work fine as long as they are high quality.
Is there a way to make this dish less spicy?
Yes, simply reduce or omit the cayenne pepper. The paprika still provides lovely mild warmth without making the dish too hot, so the flavor remains fantastic.
Can I substitute the rice with another grain?
You can try using quinoa or even orzo pasta as a base, but cooking times and liquid ratios will vary. Rice remains the classic choice for the best texture and flavor balance in this casserole.
What can I use instead of mayonnaise?
If you want a lighter option, try Greek yogurt or sour cream, which will still help create that creamy texture but with less fat. Just keep in mind the flavor will be a bit tangier.
How do I know when the casserole is fully cooked?
You’ll see the top golden and crunchy, and the casserole will be bubbling around the edges. The shrimp inside should be opaque and firm but not rubbery. If you’re unsure, a quick temperature check can help—145°F is ideal for seafood.
Final Thoughts
This Shrimp and Crab Seafood Casserole Recipe is a true treasure for anyone who loves the taste of fresh seafood in the comfort of a creamy, baked casserole. It’s a dish that feels special yet is surprisingly simple to prepare, guaranteed to delight both your family and any guests. Give it a try, and you’ll soon discover why it deserves a permanent spot in your recipe collection.
Print
Shrimp and Crab Seafood Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Shrimp and Crab Seafood Casserole is a rich and comforting dish combining tender shrimp, succulent jumbo lump crab, vegetables, and creamy rice all baked to perfection with a crispy breadcrumb topping. Perfect for family gatherings or special occasions, this casserole offers a delicious blend of seafood flavors enhanced with subtle spices and fresh parsley.
Ingredients
Seafood
- 1 1/4 pounds large peeled and deveined uncooked shrimp (21–30 count), tails removed
- 1 container (8-ounce) jumbo lump crab, drained, rinsed, and picked over for any shell fragments
Vegetables and Rice
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 1 medium red bell pepper, finely chopped
- 3 cups water
- 1 1/2 cups white long-grain rice, preferably converted or parboiled rice
- 1 can (5-ounce) whole water chestnuts, halved lengthwise and cut into 1/4-inch pieces
Dairy and Sauces
- 1 cup half and half
- 1/2 cup mayonnaise, preferably full-fat
- 1/4 cup tomato puree
- 6 tablespoons butter, divided
Seasonings
- Salt and freshly ground black pepper
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or to tolerance
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh parsley, divided
Topping
- 1 1/2 cups coarse fresh breadcrumbs
Instructions
- Cook the Shrimp: Bring a saucepan of water seasoned with salt and freshly ground black pepper to a boil. Add the peeled and deveined shrimp and cook until just pink, approximately 30 seconds to 1 minute to prevent overcooking. Drain the shrimp and set aside to cool.
- Cook the Vegetables and Rice: In a large saucepan, melt part of the butter and sauté the finely chopped onion, celery, and red bell pepper until they are soft and fragrant. Add water, salt, pepper, and the white long-grain rice. Stir in the halved and chopped water chestnuts. Cook the mixture over medium heat until the rice is tender and has absorbed the liquid.
- Prepare the Creamy Mixture: In a bowl, combine the half and half, full-fat mayonnaise, tomato puree, lemon juice, paprika, cayenne pepper, ground nutmeg, and half of the chopped fresh parsley. Mix well to create a smooth and flavorful creamy sauce.
- Mix Rice and Creamy Sauce: Once the rice is cooked, stir in the creamy sauce mixture thoroughly, ensuring all ingredients are well combined and the mixture is creamy.
- Assemble the Casserole: In a greased baking dish, layer half of the rice mixture on the bottom. Spread the cooked shrimp and jumbo lump crab evenly over the rice layer. Top with the remaining rice mixture to cover the seafood completely.
- Prepare the Topping: In a small bowl, melt the remaining butter and mix it with the coarse fresh breadcrumbs and the rest of the chopped parsley. Sprinkle this breadcrumb mixture evenly over the casserole to create a crunchy, golden topping.
- Bake the Casserole: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 to 40 minutes. Remove the foil during the last 10 minutes of baking to allow the breadcrumb topping to brown and become crisp.
- Serve: Remove the casserole from the oven and let it rest for a few minutes. Serve hot, garnished with extra parsley if desired, and enjoy a flavorful, creamy seafood meal.
Notes
- Be careful not to overcook the shrimp during the boiling step to maintain their tender texture.
- Using converted or parboiled rice helps hold the texture better during baking without becoming mushy.
- The level of cayenne pepper can be adjusted to suit your preferred spice tolerance.
- Ensure the crab is picked over thoroughly to remove any shell fragments for a smooth eating experience.
- For a richer flavor, you can add a bit of grated Parmesan cheese to the breadcrumb topping.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
