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.
