If you’re craving a dish that elegantly combines the sweet, tender flavors of the sea with creamy, comforting textures, look no further than this Crab and Shrimp Casserole Recipe. It’s a celebration of fresh crabmeat and succulent shrimp mingling with sautéed vegetables and a rich, cheesy sauce, all baked to bubbly, golden perfection. Whether you’re preparing a special family dinner or aiming to impress guests, this casserole balances heartiness and elegance in every bite.
Ingredients You’ll Need
The beauty of this Crab and Shrimp Casserole Recipe lies in its straightforward, fresh ingredients, each playing a vital role to build layers of flavor, texture, and color. From the sweetness of the seafood to the creamy base and crunchy topping, every element counts.
- Lump crabmeat: Use fresh or high-quality lump crabmeat for the sweetest and most delicate crab flavor.
- Large shrimp, peeled and deveined: Adds a meaty bite and pairs perfectly with crab for abundant seafood goodness.
- Chopped onion: Offers a subtle sweetness and aromatic foundation when sautéed.
- Chopped bell pepper: Brings a pop of color and a mild, fruity flavor that brightens the dish.
- Chopped celery: Adds a crisp texture and earthy undertone for balance.
- Minced garlic: Introduces a warm, savory note that enhances the savory depth.
- Butter: The rich fat that’s essential for sautéing and building the roux for the creamy sauce.
- All-purpose flour: Thickens the sauce to a luscious consistency without overpowering the other flavors.
- Milk: Creates the silky texture that binds every savory bite together.
- Chicken broth: Adds a subtle savory boost that complements the seafood flavors.
- Old Bay seasoning: The signature spice blend that gives this casserole a distinctive, mildly spicy kick.
- Salt and pepper: Essential for rounding out and balancing the flavors perfectly.
- Shredded cheddar cheese: Melts into gooey, flavorful pockets that enrich the casserole’s creaminess.
- Breadcrumbs: Offer an irresistible golden crunch on top after baking.
- Chopped fresh parsley: A fresh finishing touch that brightens and adds color at serving time.
How to Make Crab and Shrimp Casserole Recipe
Step 1: Prepare the Baking Dish
Kick things off by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. This step ensures that your casserole won’t stick and will slide out perfectly when done.
Step 2: Sauté the Vegetables
In a skillet, melt butter over medium heat and add the chopped onion, bell pepper, celery, and minced garlic. Sauté until everything softens and the aromas fill your kitchen, which usually takes about 5 minutes. This medley forms a flavorful base that supports the seafood beautifully.
Step 3: Make the Creamy Sauce
Sprinkle the flour into the skillet and stir constantly to form a roux, cooking it just enough to lose the raw flour taste. Then, gradually whisk in the milk and chicken broth, stirring continuously until the sauce thickens to a smooth, velvety texture. This creamy sauce is the heart of the Crab and Shrimp Casserole Recipe.
Step 4: Season and Fold in Seafood
Add Old Bay seasoning along with salt and pepper to taste, seasoning the sauce perfectly. Gently fold in the lump crabmeat and peeled shrimp, being careful not to break up the crab too much— you want those lovely chunks intact.
Step 5: Assemble the Casserole
Pour the rich seafood mixture into your prepared baking dish. Evenly sprinkle the shredded cheddar cheese over the surface, then add a generous layer of breadcrumbs. This topping will bake up crisp and golden, providing a wonderful contrast to the creamy interior.
Step 6: Bake to Perfection
Place the casserole in the oven and bake for 25 to 30 minutes, or until the edges are bubbly and the topping turns a gorgeous golden brown. The sight and aroma at this point are irresistible.
Step 7: Garnish and Serve
Once out of the oven, sprinkle freshly chopped parsley across the top to add freshness and a vibrant splash of color. Now it’s ready to dazzle on any dinner table.
How to Serve Crab and Shrimp Casserole Recipe
Garnishes
Fresh parsley is a classic, but you can also offer lemon wedges for a subtle citrus zing that cuts through the rich flavors. A light drizzle of hot sauce or a sprinkle of smoked paprika can add an exciting twist for adventurous palates.
Side Dishes
This Crab and Shrimp Casserole Recipe pairs wonderfully with crisp green salads dressed simply with vinaigrette, roasted asparagus, or buttery garlic bread. These sides add balancing textures and flavors without overwhelming the seafood’s spotlight.
Creative Ways to Present
For a charming presentation, serve individual portions in ramekins topped with microgreens. Alternatively, scoop the casserole onto warm plates and accompany with a delicate herb salad on the side. These ideas turn a comforting dish into an elegant feast.
Make Ahead and Storage
Storing Leftovers
Cool leftover casserole to room temperature before covering it tightly with foil or plastic wrap. Stored in the refrigerator, it will stay fresh for up to 3 days—perfect for quick reheats.
Freezing
You can freeze this casserole either before or after baking. Wrap it securely in freezer-safe foil or container and store it for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to maintain a crisp topping and creamy filling. You can also microwave, but the oven method preserves the casserole’s delightful textures.
FAQs
Can I use canned crabmeat instead of fresh lump crabmeat?
Absolutely! While fresh lump crabmeat delivers the best flavor and texture, good-quality canned crabmeat works well for this recipe—just make sure to drain it thoroughly to avoid excess moisture.
What can I substitute for Old Bay seasoning?
If you don’t have Old Bay on hand, a mix of paprika, celery salt, cayenne, and black pepper can mimic its signature taste. Adjust the cayenne to suit your preferred spice level.
Is it possible to make this dish gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free alternative like rice flour or a gluten-free blend, and use gluten-free breadcrumbs to keep the topping crispy and safe to eat.
Can I prepare the casserole ahead and bake later?
Definitely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. This helps flavors meld beautifully and makes for easy entertaining.
What wine pairs nicely with Crab and Shrimp Casserole Recipe?
Go for a crisp, lightly acidic white wine such as Sauvignon Blanc or Chardonnay. These wines complement the rich seafood and creamy cheese without overpowering the delicate flavors.
Final Thoughts
This Crab and Shrimp Casserole Recipe is one of those comforting yet elegant dishes that quickly becomes a favorite. The way the flavors come together — tender crab, succulent shrimp, creamy sauce, and golden topping — just feels like a warm hug at the dinner table. I encourage you to gather these simple ingredients and try it out soon; it’s a dish that truly delights every time.
Print
Crab and Shrimp Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A delicious and creamy Crab and Shrimp Casserole featuring tender lump crabmeat and large shrimp baked in a savory, cheesy sauce with sautéed vegetables and Old Bay seasoning. Perfect for a comforting seafood dinner that serves 6 to 8 people.
Ingredients
Seafood
- 1 pound lump crabmeat
- 1 pound large shrimp, peeled and deveined
Vegetables
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 2 cloves garlic, minced
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Topping
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
Garnish
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare for baking the casserole.
- Sauté Vegetables: In a skillet, melt the butter and sauté the chopped onion, bell pepper, celery, and minced garlic until softened and fragrant, about 5-7 minutes.
- Make Sauce: Stir in the flour to the sautéed vegetables to form a roux. Gradually whisk in the milk and chicken broth, stirring continuously, and cook until the sauce thickens to a creamy consistency.
- Season and Combine Seafood: Add Old Bay seasoning, salt, and pepper to the sauce. Fold in the lump crabmeat and peeled shrimp, ensuring they are evenly coated.
- Assemble Casserole: Transfer the seafood mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese and breadcrumbs evenly over the top to create a crust.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes until the casserole is bubbly and the topping is golden brown.
- Garnish and Serve: Remove from oven and garnish with chopped fresh parsley before serving hot.
Notes
- For extra flavor, you can add a splash of hot sauce or a pinch of cayenne pepper to the sauce.
- Use stale breadcrumbs or toast fresh ones lightly for a crispier topping.
- This casserole can be prepared a day ahead; just cover and refrigerate before baking.
- Make sure to drain excess liquid from the seafood to avoid a watery casserole.
- Substitute milk with half-and-half for a richer sauce, but this will increase fat content.
