If you’re searching for a cozy, show-stopping dish that captures the flavor of a coastal getaway, look no further than Crab and Shrimp Casserole. Lush, creamy, and brimming with tender morsels of crab and shrimp, this casserole is equal parts comfort food and elegant centerpiece—perfect for both weeknight dinners and holiday feasts. Every spoonful is a celebration of seafood, topped with a golden, crunchy panko crust and just enough Old Bay seasoning to transport you straight to the shoreline.
Ingredients You’ll Need
Despite its impressive flavor, the ingredient list for this Crab and Shrimp Casserole is short and straightforward. Each item brings something essential, whether it be the creamy texture, the hint of color, or that irresistible briny bite—so don’t skip a thing!
- Crab meat: Lump crab makes the casserole decadently sweet and flavorful—just pick over carefully for any shells.
- Shrimp: Small, cooked shrimp add bite-sized bursts of seafood—be sure they’re peeled and deveined for the best experience.
- Unsalted butter: The buttery base creates richness and helps sauté your vegetables to perfection.
- Onion: Finely chopped onion brings a gentle sweetness to the veggie medley.
- Celery: This provides a subtle crunch and brightness, balancing the creamy elements.
- Red bell pepper: Adds a pop of color and gentle sweetness that complements the seafood.
- Garlic: Just one clove is enough for aromatic depth—freshly minced is best.
- All-purpose flour: Used to thicken the sauce so it hugs every piece of seafood and veggie.
- Milk: Lends creaminess to the sauce—whole milk gives the best texture.
- Heavy cream: Makes everything ultra-luxurious and rich.
- Mozzarella cheese: For that stretchy, gooey factor—melts beautifully into the sauce.
- Cheddar cheese: Adds sharpness and a punch of flavor to the cheesy blend.
- Old Bay seasoning: A classic with seafood—its spice blend wakes up the whole casserole.
- Salt and black pepper: Allow you to fine-tune all the flavors at the end.
- Panko breadcrumbs: These Japanese-style crumbs create the perfect, crunchy topping.
- Olive oil: Tossed with panko for extra crispiness and a hint of fruitiness.
- Fresh parsley (optional): For a burst of color and fresh, herby aroma.
How to Make Crab and Shrimp Casserole
Step 1: Preheat and Prep
Start by heating your oven to 375°F and lightly greasing a 2-quart casserole dish. This ensures your Crab and Shrimp Casserole won’t stick, making serving up each creamy scoop effortless. Greasing also helps crisp the edges beautifully—an underappreciated aspect of any casserole.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, melt the unsalted butter. Add in the onion, celery, bell pepper, and garlic, then sauté for 4 to 5 minutes until the veggies are softened and fragrant. These vegetables form the flavor base for your Crab and Shrimp Casserole, infusing every bite with a sweet, savory backbone.
Step 3: Build the Creamy Sauce
Next, sprinkle the flour over your sautéed vegetables and cook for a minute, stirring constantly. Gradually whisk in the milk and heavy cream so no lumps form, continuing to cook and stir until the mixture thickens—about 3 to 4 minutes. This luxurious sauce is what makes the Crab and Shrimp Casserole irresistibly creamy and rich without feeling heavy.
Step 4: Add Cheese and Seasonings
Take the skillet off the heat and stir in your shredded mozzarella, cheddar, Old Bay seasoning, and a bit of salt and pepper. The cheeses melt smoothly into the sauce, the Old Bay infuses that irresistible seafood-spice blend, and you can taste and tweak your seasoning before adding the star seafood.
Step 5: Fold in the Crab and Shrimp
Gently fold the drained crab meat and cooked shrimp into the cheesy sauce, making sure everything is evenly combined. Be careful not to overmix—lump crab is delicate and deserves to shine in every bite of your Crab and Shrimp Casserole!
Step 6: Top and Bake
Spoon the mixture into the prepared casserole dish. In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the panko mixture evenly over the surface, then slide the casserole into your preheated oven. Bake for 20 to 25 minutes, or until it’s bubbling and the top is golden brown. The aroma wafting from your oven is the ultimate teaser.
Step 7: Garnish and Serve
If you like, finish your Crab and Shrimp Casserole with chopped fresh parsley for a splash of color and a fresh, herby note. Serve it up piping hot—for a holiday, a potluck, or any night you want seafood magic in your kitchen.
How to Serve Crab and Shrimp Casserole
Garnishes
A flurry of freshly chopped parsley adds brightness and visual appeal—don’t underestimate the boost a simple herb can lend. For extra flair, a few lemon wedges on the side will let guests add a zippy lift to their plate of Crab and Shrimp Casserole.
Side Dishes
This casserole is dreamy with a scoop of fluffy rice, a swirl of pasta, or a chunk of crusty bread for scooping up every bit of that luscious sauce. If you want to balance the richness, a crisp green salad with a lemony vinaigrette is the perfect partner.
Creative Ways to Present
If you want to wow a dinner crowd, try baking your Crab and Shrimp Casserole in individual ramekins for personal, golden-topped servings. For a buffet, spoon it onto appetizer crostini or serve in pastry shells for a fun twist.
Make Ahead and Storage
Storing Leftovers
Let your casserole cool slightly, then cover and store leftovers in the refrigerator for up to 2 days. The rich sauce keeps the seafood tender, ensuring your next-day Crab and Shrimp Casserole is just as tasty.
Freezing
Want to save some for later? Prepare the Crab and Shrimp Casserole up to the point of baking, then wrap tightly and freeze for up to 2 months. For best results, add the panko topping just before baking from frozen or thawed.
Reheating
Reheat leftovers in a 350°F oven until hot and bubbly, about 15-20 minutes. If the casserole seems a bit dry, a splash of milk stirred in before heating works wonders to restore its creamy magic.
FAQs
Can I substitute other seafood in this Crab and Shrimp Casserole?
Absolutely! This casserole loves company—try adding scallops, lobster, or even firm white fish for a unique spin, just make sure everything is cooked and drained to keep the sauce creamy.
Can I use canned crab and frozen shrimp?
Yes, both work beautifully. Just be sure to thaw frozen shrimp and drain them (and the crab) well, so your Crab and Shrimp Casserole doesn’t end up watery. Quick and convenient without sacrificing flavor!
Is it possible to make this casserole spicier?
Definitely—add a pinch of cayenne or a few dashes of hot sauce to the sauce mixture before baking. These options bring a gentle heat that pairs nicely with the creamy, cheesy richness.
Can I assemble Crab and Shrimp Casserole ahead of time?
Yes! Assemble everything up to the panko topping, cover, and refrigerate for up to a day. When ready to bake, add the breadcrumb topping and bake as directed. This makes entertaining a breeze.
What’s the best way to prevent the casserole from being soupy?
Be sure to drain the crab and shrimp thoroughly and cook the sauce until it thickens before adding the seafood. This step ensures your Crab and Shrimp Casserole comes out perfectly set and creamy, not runny.
Final Thoughts
If you love the taste of the sea and crave something a little bit special for dinner, this Crab and Shrimp Casserole is destined for your favorites list. Whether it’s a cozy meal at home or a celebration with friends, this is one dish that will win hearts and prompt requests for seconds. Give it a try and let every bite take you to the coast—no travel required!
Print
Crab and Shrimp Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this Crab and Shrimp Casserole, a delectable seafood bake that’s perfect for any occasion.
Ingredients
Lump Crab Meat:
1/2 lb drained and picked over;
Small Cooked Shrimp:
1/2 lb peeled and deveined;
Unsalted Butter:
2 tablespoons;
Onion:
1/2 cup finely chopped;
Celery:
1/2 cup finely chopped;
Red Bell Pepper:
1/4 cup finely chopped;
Garlic Clove:
1 minced;
All-Purpose Flour:
1/4 cup;
Milk:
1 cup;
Heavy Cream:
1/2 cup;
Mozzarella Cheese:
1/2 cup shredded;
Cheddar Cheese:
1/2 cup shredded;
Old Bay Seasoning:
1/4 teaspoon;
Salt and Black Pepper:
to taste;
Panko Breadcrumbs:
1/2 cup;
Olive Oil:
1 tablespoon;
Parsley:
1 tablespoon chopped (optional)
Instructions
- Preheat the Oven:
- Sauté Vegetables:
- Make the Sauce:
- Combine Seafood:
- Add Topping and Bake:
- Garnish and Serve:
Preheat the oven to 375°F and lightly grease a 2-quart casserole dish.
In a large skillet, melt the butter over medium heat. Add the onion, celery, bell pepper, and garlic, and sauté until tender.
Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cream until thickened. Remove from heat and add mozzarella, cheddar, Old Bay, salt, and pepper.
Fold in the crab and shrimp. Transfer to the casserole dish.
Mix panko breadcrumbs with olive oil, sprinkle over the top, and bake for 20-25 minutes until golden.
Garnish with parsley and serve hot.
Notes
- Serve with rice, pasta, or crusty bread.
- You can use canned crab and frozen shrimp—just thaw and drain well.
- Add a pinch of cayenne for a spicier kick.
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